The Department of Medical Sciences (DoMS) is warning against excessive use of preservatives in processed meat, saying that high concentrations of nitrite and nitrate salts in food have been linked to an increased cancer risk.
The department recently released the results of a three-year food safety surveillance, which found high concentrations of nitrate and nitrite salts in popular processed meat products. The salts are commonly added as preservatives because they maintain the product's colour and inhibit bacterial growth.
While most samples showed acceptable levels of nitrites and nitrates, many ready-to-eat dishes were found to have exceeded the legal limit, with one showing nitrite levels nearly 50 times higher than the acceptable standard.
Dr Sarawut Boonsuk, DoMS director‑general, explained that while nitrates and nitrites are commonly used in products such as sausages, ham, fermented pork (naem), and Chinese sausage (kun chiang), excessive intake can cause oxygen deficiency, cyanosis, breathing difficulties, dizziness, irregular heartbeat, and in severe cases, death.
When exposed to high heat, these compounds form nitrosamines, which are known carcinogens, he added.
The survey also found that, on average, sausages, bologna, and ham had higher concentrations of nitrites and nitrates than fermented pork, pork rolls, Isaan sausages, and Chinese sausage tested during the 2024-2026 monitoring period.
