Nitrite and nitrate in commercial fermented foods sold in Malaysia

Abstract

Fermented foods are widely consumed for their sensory qualities, cultural importance and probiotic benefits, yet market-level data on nitrite and nitrate across different fermented food categories in Malaysia remain limited. This study provides a surveillance-based assessment of nitrite and nitrate in 51 commercial fermented foods sold in Malaysia, including fruits and vegetables (n = 11), beans and their derivatives (n = 9), fermented-type meat and seafood products (n = 23) and dairy products (n = 8). Nitrite and nitrate were determined by ion chromatography. Nitrite levels were generally low and did not differ significantly among categories (p > 0.05), although elevated values were observed in natto, turkey sandwich sausage and pork sausage. In contrast, nitrate levels differed significantly across categories (p < 0.05), with fermented fruits and vegetables showing the highest levels. These findings provide baseline occurrence data to support continued monitoring and development of specific food safety legislation.