PERTANIKA JOURNAL OF TROPICAL AGRICULTURAL SCIENCE

Nitrate and nitrite are additives commonly used in meat curing for improvement of colour and flavour and as protection against the growth of Clostridium botulinum. Nitrite can combine with secondary amines to form nitrosamines, the source of controversy in the use of nitrite as food additivies. Analysis of nitrite levels in several foods suspected of containing added nitrite was carried out Levels of residual nitrite in meat products were in the range of 14 — 54 ppm, processed pickled fruits and vegetables 7 — 81 ppm and salted dried fish 11—38 ppm. Results indicate the level of residual nitrite in most foods is below the permissable level of 200 ppm.