Nitrate and Nitrite in Meat Quality Control Material

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Product Specification

QC/RM information
Product Code Material Matrix Approx. Size





Nitrate as Sodium Nitrate (NaNO3), Nitrite as Sodium Nitrite (NaNO2)

Validity Date


Test Description

This quality control material evaluates your testing ability for Nitrate as Sodium Nitrate and Nitrite as Sodium Nitrite within a meat sample; this is a freeze-dried material and should not be reconstituted.

Nitrate and nitrite are used as food preservatives but also derive from fertilisers used in agriculture. They are often detected in contaminated drinking water, cured meat products as well as fruits and vegetables.  Exposure at high levels can result in severe health issues. Regulatory limits exist for nitrate and nitrite in a variety of food products in the EU and elsewhere.

Nitrates are useful within an array of foodstuffs. They can be used to improve both appearance and flavours of meats, and are particularly seen within cured meats. They are also effective preservatives and have been used to prevent spoilage from bacterial growth on these foodstuffs.

Although not currently listed as harmful there are strict regulatory limits which challenge food testing laboratories to achieve credible, repeatable results across a range of testing environments to ensure food quality standards are being maintained, and therefore protecting the consumer.

To maintain the high quality, accurate testing required, Fapas proficiency tests should be used to benchmark your testing ability as part of a well-designed quality assurance programme. Fapas proficiency tests challenge your laboratories as you would be within your routine analysis activities. By using real food matrices as part of this proficiency test your results are immediately comparable to your current routine analysis activities, allowing you to make well informed strategic decisions from which to achieve high quality testing results.

Meats, in various forms, are a staple of many human diets accounting for a large proportion of both calorie and nutritional intake. As such it is increasingly important to highlight any potentially harmful levels of nitrates, or other contaminants within this range of foodstuffs.

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