Marco Iammarino
Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Italy
Title: Development of innovative analytical methods for meat products safety and quality assurance: The MPSQA Project
Biography
Biography: Marco Iammarino
Abstract
The possible detection of not negligible concentrations of nitrates, sulphites and ascorbic acid in fresh meat preparations was demonstrated by different authors, also in products with no added food additives. In these cases, the not compliant result, release by organisms in charge of food controls, seems to be not appropriate, since these levels are due to the natural presence, and/or to carry-over principle. In this presentation, the control activity developed by Chemistry department of Istituto Zooprofilattico Sperimentale of Puglia and Basilicata (Foggia, Italy), aimed at giving a useful contribution to the evaluation and estimation of such admissible levels, is presented. Overall, 2630 samples (200 fresh meats and 2430 fresh meat preparations) were analyzed, by using validated liquid chromatography methods (HPIC-CD and HPLC-UV-DAD), and the respective compound of interest was identified and quantified.