alexa Natural Levels Of Nitrites, Nitrates, Sulphites And Ascorbic Acid In Fresh Meat Preparations: A Contribution To The Estimation Of Maximum Admissible Limits
ISSN: 2476-2059

Journal of Food: Microbiology, Safety & Hygiene
Open Access

Like us on:
OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations

700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

Share This Page

Additional Info

Loading Please wait..

6th International Conference on Food Safety & Regulatory Measures
June 05-07, 2017 Milan, Italy

Marco Iammarino
Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Italy
ScientificTracks Abstracts: J Food Microbiol Saf Hyg
DOI: 10.4172/2476-2059-C1-002
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.

Marco Iammarino is a Food Technologist and Chemical Surveyor. He is a Researcher at Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata of Foggia (Italy). He deals with food quality and safety, analytical chemistry applied to food analysis, research & development and analytical methods validation. In particular, he has developed several analytical methods (HPLC, HPIC, CE and LSC) for the determinations of food additives (nitrites, nitrates, sulfites, polyphosphates, organic acids, etc.), radionuclides, mycotoxins and drugs in foods and feed materials. He has published more than 100 articles in peer-reviewed and academic journals, congresses proceedings and books.

Email: [email protected]

image PDF   |   image HTML

Relevant Topics

Peer Reviewed Journals
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2017-18
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

© 2008-2017 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version