Nitrite and chloride in meat and meat products in the Kosovo market

This study analysed the physicochemical properties of 93 different meat product samples from the Kosovo market, focusing on the critical examination of nitrite and chloride levels to assess food safety and public health implications. The samples involved fresh and minimally processed meats, cooked meat products, cured meats, and traditional sausages, adhering to ISO standard methodologies for assessing pH, water activity, sodium chloride and nitrite concentrations. The survey revealed that while nitrite levels in meat products comply with EU safety regulations, sodium chloride content in certain products, particularly sausages and dry cured meats, is significantly higher than recommended. Frequent consumption of these high-salt products may lead to excessive sodium intake among consumers. These findings underscore the need for regular monitoring of sodium chloride levels in meat products, implementation of sodium-reduction strategies by meat producers, and enhanced consumer education on health risks associated with high sodium intake.