Allahkhah Mohammad Sadegh, Movassaghghazani Mohammadhosein
Faculty of Veterinary Medicine Shab. C., Islamic Azad University Shabestar Iran.
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine Shab. C., Islamic Azad University Shabestar Iran.
Food Sci Nutr. 2025 Jun 5;13(6):e70380. doi: 10.1002/fsn3.70380. eCollection 2025 Jun.
This study aimed to assess the levels of nitrosamines in sausages consumed in northern Iran and the associated health risks for consumers. For this purpose, two types of sausages, chicken and red meat (60 samples each), were randomly collected from meat product supply centers in the cities of Gilan province from December 2022 to March 2023. The levels of nitrosamines were determined using high-performance liquid chromatography (HPLC). For risk evaluation, BMDL10 and MOE were used. In chicken sausages, nitrosamine levels ranged from 0.38 μg/kg (NDPA) to 7.77 μg/kg (NMEA). Red meat sausages ranged from 0.69 μg/kg (NDBA) to 9.59 μg/kg (NMEA). According to the results of the statistical analysis, the level of NDBA in the two types of sausage samples did not show a significant difference. However, a significant difference was observed in the mean levels of other nitrosamines between the two types of sausages. Red meat sausages had the highest mean nitrosamine concentration at 30.71 ± 0.87 μg/kg. The MOE values for both sausage types were below 10,000, indicating a health risk for consumers. These findings indicate the need for regulatory intervention to control nitrite levels in sausages in Gilan province.
本研究旨在评估伊朗北部食用的香肠中亚硝胺的含量以及对消费者的相关健康风险。为此，于2022年12月至2023年3月从吉兰省各城市的肉制品供应中心随机采集了两种类型的香肠，鸡肉香肠和红肉香肠（各60份样本）。使用高效液相色谱法（HPLC）测定亚硝胺含量。为进行风险评估，采用了BMDL10和MOE。鸡肉香肠中的亚硝胺含量范围为0.38μg/kg（NDPA）至7.77μg/kg（NMEA）。红肉香肠的含量范围为0.69μg/kg（NDBA）至9.59μg/kg（NMEA）。根据统计分析结果，两种香肠样本中NDBA的含量未显示出显著差异。然而，两种香肠之间其他亚硝胺的平均含量存在显著差异。红肉香肠的亚硝胺平均浓度最高，为30.71±0.87μg/kg。两种香肠类型的MOE值均低于10,000，表明对消费者存在健康风险。这些发现表明需要进行监管干预，以控制吉兰省香肠中的亚硝酸盐含量。
