• Biljana PEĆANAC PI Veterinary Institute of the Republic of Srpska “Dr Vaso Butozan” Banja Luka, Bosnia and Herzegovina
  • Drago N. NEDIĆ University of Belgrade, Faculty of Veterinary Medicine, Belgrade, Serbia
  • Bojan GOLIĆ PI Veterinary Institute of the Republic of Srpska “Dr Vaso Butozan” Banja Luka, Bosnia and Herzegovina



Food additive is any substance that, regardless of its nutritional value, is not used as food, nor is a characteristic ingredient of food, but is added to food for technological reasons during production, processing, preparation, packaging, transport or storage. Thus, through its intermediate products, it becomes or can become a food ingredient. The most commonly used additives are nitrites and phosphates, due to their multiple role in the meat industry. According to the Regulation on food additives (Official Gazette of the Republic of Srpska, 96/20), the maximum accepted amount of phosphoric acid and phosphate (E 338 - E 452), which can be added to meat products individually or in combination (expressed as P2O5), is 5 g/kg. Many studies have confirmed the connection between a high intake of phosphate additives and various diseases in humans. Nitrites are preservatives that are added to meat products in order to improve the quality, durability and safety of the products, and they must not be added in an amount higher than 150 mg/kg in most meat products. Due to the possibility, under certain conditions, of the formation of carcinogenic nitrosamines in meat products, there is a potential danger to human health. The aim of the study was to determine the content of residual nitrite and added phosphates (expressed as phosphorus pentoxide P2O5) in meat products originating from the market of Republika Srpska (Bosnia and Herzegovina) and compliance with regulatory requirements. The results showed that the determined amounts of residual nitrite and added phosphates were within the acceptable limits for addition to different categories and types of meat products according to current regulations. This confirms that the application of nitrite and phosphate is adequate and that the product is healthy. In order to protect the health of consumers, it is important to continuously monitor the use of phosphates and nitrites in the meat industry.