Fjölrit RALA - 22.03.1979, Blaðsíða 52

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Table 2 shows the legal maximura levels of nitrate and
nitrite in different foods in several countries. It is ob-
vious that the limits vary from country to country and that
in most cases it is prohibited to use these compounds except
in certain foods.
The Icelandic regulation is among the strictest with
the exception of nitrate in cheeses and cheese products.
It is desirable to check this aspect of the use of nitrate.
On the other hand, health authorities in the U.S.A. are
checking the possibility of banning the use of these com-
pounds completely.
In the accompanying table (table 2) it can be seen
that nitrate and nitrite are primarily used in meat products.
The general trend seems to be to ban completely the use of
both compounds in most food products and to allow them only
in those cases where they are essential. In addition, the
legal limits are held as low as possible.
D. A survey carried out by the University of Iceland
In the year 1973, Dr. Jón ðttar Ragnarsson did a study
at the Science Institute of the University of Iceland on the
nitrite content of several cured meat products from a few
stores in Reykjavík. The results are shown below.
Store Meat Product mg NaNO^/kg
A "saltkjöt" 67
B " 213
C " 128
D " 91
E " 6
F " 672
A "hangikjöt" 30
C " 0
D " 283
E " 7 9
F " 0
A ham 14
B " 0
C " 11
F " 0
D bacon 430