Determination of nitrate, nitrite and perchlorate anions in meat, milk and their products consumed in Hatay region in Turkey

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dc.authoridSungur, Sana/0000-0001-7370-8972
dc.contributor.authorSungur, Sana
dc.contributor.authorAtan, Muhammet Meric
dc.date.accessioned2024-09-18T19:54:23Z
dc.date.available2024-09-18T19:54:23Z
dc.date.issued2013
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractNitrates and nitrites added to food can cause formation of cancerous N-nitroso compounds, whereas exposure to perchlorate is especially emphasised as an important risk factor for newborns' health. In this study, nitrate, nitrite and perchlorate concentrations in meat and milk products consumed in the Hatay region of Turkey were determined. Nitrate and nitrite were analysed with a spectrophotometric method, and perchlorate analysed via ion chromatography. The detected sodium nitrate and nitrite amounts in meat consumed in the Hatay region are less than the maximum levels as declared in the Turkish Food Codex. The amount of perchlorate was considered not to pose a threat as well. However, in 50% of the cheese samples, sodium nitrate amounts were found to be more than the maximum acceptable level in the Turkish Food Codex.en_US
dc.identifier.doi10.1080/19393210.2012.717108
dc.identifier.endpage10en_US
dc.identifier.issn1939-3210
dc.identifier.issn1939-3229
dc.identifier.issue1en_US
dc.identifier.pmid24786618en_US
dc.identifier.scopus2-s2.0-84873690302en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage6en_US
dc.identifier.urihttps://doi.org/10.1080/19393210.2012.717108
dc.identifier.urihttps://hdl.handle.net/20.500.12483/7703
dc.identifier.volume6en_US
dc.identifier.wosWOS:000327914400002en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Ltden_US
dc.relation.ispartofFood Additives & Contaminants Part B-Surveillanceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectanionen_US
dc.subjectnitriteen_US
dc.subjection chromatographyen_US
dc.subjectperchlorateen_US
dc.subjectnitrateen_US
dc.subjectspectrophotometeren_US
dc.titleDetermination of nitrate, nitrite and perchlorate anions in meat, milk and their products consumed in Hatay region in Turkeyen_US
dc.typeArticleen_US

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