Fjölrit RALA - 22.03.1979, Page 56

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IV. Discussion
The results of this survey show that excessively high
levels of nitrate (saltpeter) and nitrite have been used in
the production of cured meat.
Of a total of 140 samples, 54 (39%) contained too much
saltpeter and 43 (31%) too much nitrite. If the regions are
considered independently (figures 1-4), it is clear that the
levels used were quite variable. In three regions out of
seven, the average nitrite content of cured meat was within
the legal limit (100 mg per kg meat). The average nitrate
level was similarly under the legal limit (500 mg per kg
meat) in three regions of seven.
The lowest levels were used in Reykjavík and Kópavogur.
Undoubtedly, this is because of frequent inspection of cured
meat production carried out by the health officials in these
localities in the past few years.
It can be seen that the variation between stores in the
same region is very considerable (table 3). Often the values
fell within the legal limits. In other cases the values were
much too high. The difference stems from different manufac-
turing techniques, especially different recipes used in each
store. Normally, the meat is prepared in the store itself.
Generally, saltpeter is used in the cure. Some stores, how-
ever, have begun to use a nitrite-salt mixture.
Samp.les were collected twice from most stores in Akur-
eyri because the results of the earlier samples indicated
excessive levels. After a few weeks, samples were again
collected and measurements showed that the situation had
improved considerably. On the average, the nitrite content
had dropped from 110 to 60 mg per kg or almost by half. The
average nitrate content had decreased from 1276 to 534 mg
per kg which is less than half of what it was first. The
nitrite content was now down to within legal limits but the
nitrate content was still on the average too high.