Nitrite reduction in cooked ham: an organoleptic and food safety concern?

Cooked meat products, particularly ham, are widely consumed, and reducing nitrite levels has become a priority due to health concerns and regulatory pressure. This study evaluated the microbiological safety, technological performance, physicochemical properties, and sensory attributes of whole cooked ham formulated with reduced nitrite (from 150 to 80 ppm) during shelf life. Microbiological analyses were conducted every 15 days, including total viable counts (TVC), lactic acid bacteria (LAB), Enterobacteriaceae, Staphylococcus aureus and Escherichia coli. TVC and LAB remained below the safety threshold (<10⁴ CFU/g), while all other parameters were below detection limits. Sulphite reducing Clostridium spores, Salmonella spp. and Listeria monocytogenes were absent from all samples. Challenge testing with L. monocytogenes and Clostridium sporogenes was performed to assess the product's ability to inhibit pathogen growth under simulated storage conditions (up 35 and 90 days, respectively) and temperature abuse conditions (8 °C). The reduced-nitrite ham formulation effectively inhibited the growth of C. sporogenes and delayed the growth of L. monocytogenes. Technological assessments included colour measurements, water retention capacity, and texture profile analysis (TPA), with no significant differences observed between the standard and nitrite reduced formulations (P > 0.05). Physicochemical parameters such as pH (6.0-6.2), water activity (a_w, 0.9669-0.9482), and residual nitrite content (4 to 1 mg/kg) were evaluated at 0, 45 and 90 days. These findings demonstrate that reducing nitrite levels to 80 ppm can ensure the product safety and quality, as evidenced by stable physicochemical properties and the preservation of sensory characteristics such as appearance, odour, texture, and flavour.