Natural and synthetic food additives approved by FDA are commonly used to maintain or improve safety, nutrient value, taste and texture of food. Although many of the 3,000 these
additives enhance our food supply, others are the subject of fierce controversy. The present study investigated the hazardous effects of sodium nitrite and MSG used in manufacturing of kofta on some hematological and serological parameters as well as histopathological changes in male albino rats. Manually processed kofta supplemented with different doses of nitrite and MSG and fed to male rats for 30 days induced significant decrease in HB content and in some hematological parameters, as well as significant increase in serum levels of AST, ALT, urea and creatinine. Various pathological changes in liver, kidney, brain and tests were also detected. The severity of these changes increased from mild to severe by increasing the concentrations of both sodium nitrite and MSG. In conclusion, our data indicated that
prolonged use of sodium nitrite and MSG, even within the permissible limits, was unsafe for consumer because they cause anemia, liver and kidney dysfunctions, damage to brain cells in
association with deleterious effect on male fertility. Consequently, it is not recommended to use these preservatives even within the permissible limits. |
