Sausages are a popular food enjoyed by various age groups, from children to adults. With their savory taste and convenience, sausages have become a frequent choice for meals at events or as everyday snacks.

In 2019, one of the sausage producers in Indonesia even tripled its production due to high market demand. This indicates an increasing number of sausage fans, especially among children and teenagers. However, behind its deliciousness lies a chemical substance harmful to health—nitrite.

Sausages are made from minced meat, usually beef or pork, seasoned with salt, spices, and a mixture of cereals such as whole wheat bread. This mixture is stuffed into casings which can be animal intestines, paraffin-coated cloth bags, or synthetic casings. Cooked or dried sausages are ready to eat, while fresh sausages must be cooked first. Sausages can also be made from fish or poultry, and all sausages except dried ones must be refrigerated.

About Nitrite

Nitrite, commonly in the form of sodium or potassium nitrite salts, is a chemical compound used to preserve processed meats such as sausages, bacon, ham, hot dogs, corned beef, and salted eggs. Nitrite prevents bacterial growth, especially Clostridium botulinum, which can cause severe food poisoning. Additionally, nitrite imparts the characteristic pink color of sausages by reacting with the meat to form nitrosomyoglobin.

Nitrite also affects the aroma of sausages by increasing the production of Strecker aldehydes, which contribute to the meaty flavor. Strecker aldehydes, formed from amino acid degradation, play an important role in processed food flavor.

Moreover, nitrite acts as an antioxidant to prevent the fats in meat from becoming rancid. Sodium nitrite used in meat preservation is also known as “sendawa” in Indonesian. Salted eggs preserved with sendawa turn the yolk red and firm.

Negative Health Impacts of Nitrite

The discovery of carcinogenic and genotoxic N-nitroso compounds (NOCs) in processed meat products has had serious negative impacts on the meat industry. NOCs form during sausage production, especially during heating, when nitrite reacts with secondary or tertiary amines from amino acids in meat proteins, producing NOCs.

Nitrosamines, a type of NOC, are known carcinogens that can increase the risk of cancer, especially gastrointestinal cancer. Genotoxic substances are chemicals that damage genetic material (DNA) and pose a threat to organisms. Some studies also show that excessive consumption of sausages and processed meats can increase the risk of heart disease and metabolic disorders.

Regulations on Nitrite Use

Regulations on nitrite usage vary between countries and product types. In Indonesia, the National Food and Drug Agency (BPOM) stipulates that processed meat products, poultry meat, and game meat, whether whole or in pieces, may contain a maximum of 30 mg/kg of nitrite.

The acceptable daily intake (ADI) for potassium nitrite is 0–0.06 mg/kg body weight per day, while for sodium nitrite it is 0–0.07 mg/kg body weight per day. The lower the ADI value, the greater the potential impact of the substance. Although nitrite levels in processed products are strictly regulated, nitrite residues remain.

Alternatives and Solutions

Meat processing methods affect the amount of nitrosamines formed. Fried or smoked meat products contain higher nitrosamine levels, whereas microwave heating results in lower levels.

Frying with a large amount of oil produces the highest nitrosamine content, while boiling and microwave heating do not produce nitrosamines in dried sausages.

It has also been reported that direct heating with charcoal, electric, or gas stoves produces more nitrosamines compared to indirect heating using electric ovens, steamers, or microwaves, as propane or charcoal combustion generates nitrogen oxides which react with amines to form nitrosamines.

Currently, nitrite’s dual functions in meat and meat products cannot be fully replaced by other food additives. In 2015, WHO classified processed meat as carcinogenic due to nitrosamines.

The European Union has recently tightened nitrite regulations in food, including meat and cheese. Research also links nitrite to an increased risk of type 2 diabetes.

To reduce nitrite content, sausages should be boiled at low temperatures or microwaved, then discard the boiling water. After that, the sausage can be further prepared, but frying or grilling should be avoided.

With proper knowledge and wise choices, we can become more aware in selecting food for long-term health. It is advisable to reduce consumption of processed foods containing preservatives.

Written by Prof. Dr. Muji Harsini, Dra., M.Si., Professor of Econometrics, Faculty of Science and Technology, Airlangga University (Unair)

Reposted by admin from the source:
https://surabaya.suaramerdeka.com/opini/106115049488/bahaya-nitrit-di-balik-lezatnya-sosis