Investigation and Analysis of Nitrite Levels in Pickled Vegetables and Meat Products Sold in Futian District Shenzhen

Objective: This study aimed to investigate the current nitrite levels in pickled vegetables and meat products sold in Futian District, Shenzhen, to provide data for food safety risk assessment and regulatory measures. Nitrites, known to form in pickled foods due to degradation and pickling processes, have raised public health concerns due to their potential health risks, including the formation of carcinogenic nitrosamines. Understanding the nitrite levels in these products is crucial for ensuring consumer safety..Methods: Random sampling of pickled vegetables and meat products was conducted in local markets and supermarkets in the district. Nitrite levels were measured using the hydrochloric acid naphthylethylenediamine method according to GB/T 5009.33—2016. The results were evaluated based on GB2760-2014 "National Food Safety Standard for Food Additive Use" and GB2762—2017 "National Food Safety Standard for Contaminant Limits in Food."Results: From 2022 to 2023, a total of 88 samples were collected. The detection rates were 85.29% for pickled vegetables and 100% for meat products. No samples exceeded the maximum allowable limits. Nitrite levels in meat products were generally higher than in vegetables, and samples from local markets had higher nitrite levels than those from supermarkets.Conclusion: The nitrite levels in pickled vegetables and meat products sold in Futian District are generally low, with no samples exceeding safety standards. However, the high detection rate, especially in unpackaged products, indicates potential exposure risks. Consumers are advised to limit the consumption of high-nitrite pickled foods.