[Nitrates and nitrites in homemade and industrial cheeses commercialized in the Southern region of Minas Gerais, Brazil]. / Nitratos e nitritos em queijos caseiros e industrializados comercializados na região sul de Minas Gerais, Brasil.
Arch Latinoam Nutr
; 50(1): 87-90, 2000 Mar.
Article
em Pt
| MEDLINE
| ID: mdl-11048577
The evaluation of nitrate and nitrite in homemade and industrialized cheeses commercialized in the southern region of Minas Gerais State, was the aim of this work. In Brazil, the use of these additives is permitted at maximum levels of 50 mg/kg. The basis of the previously validated method is the quantitative reduction of nitrate to nitrite through cadmium column and spectrophotometric determination after nitrite diazotation with sulphanilic acid/alpha-naphtol reagent. From all samples analyzed, 38 (88.37%) showed neither a nitrate nor nitrite detectable content; 5 samples (11.63%) presented nitrate, 4 of them being above the tolerated level and only one (2.33%) showed detectable nitrite, however below the permissible limit. The majority of samples did not show nitrate or nitrite at detectable levels. However, though probably safe from a toxicological point of view, the results can implicate an increased risk of bacteriological contamination.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Queijo
/
Conservação de Alimentos
/
Nitratos
/
Nitritos
Tipo de estudo:
Prognostic_studies
País/Região como assunto:
America do sul
/
Brasil
Idioma:
Pt
Revista:
Arch Latinoam Nutr
Ano de publicação:
2000
Tipo de documento:
Article
País de afiliação:
Brasil
País de publicação:
Venezuela