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Published on: August 23, 2019
Nitrite and nitrate in commercial fermented foods sold in Malaysia
Kok Sing Chuan1, Che Wan Jasimah Wan Mohamed Radzi1
1International Centre for MADANI Studies (ICMS), University Selangor (UNISEL), Shah Alam, Malaysia.
Abstract:
Fermented foods are widely consumed for their sensory qualities, cultural importance and probiotic benefits, yet market-level data on nitrite and nitrate across different fermented food categories in Malaysia remain limited. This study provides a surveillance-based assessment of nitrite and nitrate in 51 commercial fermented foods sold in Malaysia, including fruits and vegetables (n = 11), beans and their derivatives (n = 9), fermented-type meat and seafood products (n = 23) and dairy products (n = 8). Nitrite and nitrate were determined by ion chromatography. Nitrite levels were generally low and did not differ significantly among categories (p > 0.05), although elevated values were observed in natto, turkey sandwich sausage and pork sausage. In contrast, nitrate levels differed significantly across categories (p < 0.05), with fermented fruits and vegetables showing the highest levels. These findings provide baseline occurrence data to support continued monitoring and development of specific food safety legislation.
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