title: [Nitrates and nitrites in homemade and industrial cheeses commercialized in the Southern region of Minas Gerais, Brazil].
abstract: 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.
authors.affiliation: Escola de Farmácia e Odontologia de Alfenas, MG, Brasil.
authors.forename: K R
authors.initials: KR
authors.lastname: Seraphim
authors.forename: M E
authors.initials: ME
authors.lastname: de Siqueira
mesh_terms: D001938:Brazil; D002611:Cheese / Q000032:analysis* / Q000382:microbiology; D005516:Food Microbiology; D005519:Food Preservation / Q000331:legislation & jurisprudence / Q000379:methods*; D009566:Nitrates / Q000032:analysis*; D009573:Nitrites / Q000032:analysis*; D015203:Reproducibility of Results
chemical_list: D009566:Nitrates; D009573:Nitrites