Marco Iammarino
Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Italy
Title: Natural levels of nitrites, nitrates, sulphites and ascorbic acid in fresh meat preparations: a contribution to the estimation of maximum admissible limits
Biography
Biography: Marco Iammarino
Abstract
The large consumption of meat products has been discouraged by WHO and FAO. Indeed, excessive consumption of meat products may cause some toxic effects on humans, such as cardiovascular diseases and cancer risk, especially after cooking. Moreover, in the last years, the attention of scientific community has been focused on another aspect of meat quality: Mechanically Separated Meats (MSM). Despite of these aspects, meat consumption increased worldwide, also in developing countries. Consequently, appropriate strategies should be developed, in order to minimize the risks associated to meat consumption. Through MPSQA project, financed by Italian Ministry of Health, the involved research centers will make specific skills and expertise available to them to develop innovative analytical methods, more efficient than those currently available, for the determination of nitrosamines and food additives (food dyes) in meat products, and for the identification of mechanically separated meats.