COMPARATIVE ANALYSIS OF NITRITES FOUND IN COMMERCIAL AND ARTISANAL SAUSAGES IN THE MARKETS OF QUITO CITY, PROVINCE OF PICHINCHA-ECUADOR
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Abstract
This study compares the residual nitrite content in artisanal and commercial sausages in the city of Quito, located in the province of Pichincha, Ecuador. Sampling was carried out in three representative markets of the city: Mercado Santa Clara, Mercado Central, and Mercado Mayorista, with the aim of covering different distribution areas. A total of 26 samples were collected, distributed equally between 14 commercial brands and 12 artisanal products. The commercial samples included varieties such as traditional, paisa, grill, chicken, and Spanish sausages (types I, II, and III), while the artisanal samples were mainly identified as chicken, pork, and Ambato-style sausages. Three samples exceeded the permissible limit of 80 mg/kg of NaNO2 set by CODEX 192:1995, representing 11.5 % of the total analyzed. The highest values corresponded to one commercial sample (164.5 mg/kg) and two artisanal samples (123.7 mg/kg and 95.6 mg/kg). However, the Student's t-test showed no significant differences in nitrite content between commercial and artisanal sausages. It is worth noting that the updated INEN regulations for meat products no longer include the control of nitrites in the final product, highlighting the need to review and strengthen regulations to ensure food safety. The presence of nitrites in meat products poses health risks, such as methemoglobinemia, poisoning, and increased cancer risk due to the formation of N-nitrosamines. These results emphasize the importance of implementing measures to reduce nitrite exposure and promote public health in the consumption of meat products.
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