Thailand’s Department of Medical Sciences has warned consumers after its food safety surveillance (2024–2026) found excessive levels of **nitrate and nitrite preservatives** in certain processed meat products, particularly Chinese sausage, Vietnamese pork sausage (*Moo Yor*), fermented pork (*Naem*), and Isan-style fermented sausage produced by some small-scale manufacturers.
The latest inspection detected **3,880 mg/kg of nitrite** in a ready-to-eat processed meat product—**nearly 50 times higher than the legal limit**. Excessive nitrite intake may cause acute health effects, including dizziness, lightheadedness, numbness, muscle spasms, and even loss of consciousness due to reduced oxygen delivery in the body.
The Department of Medical Sciences advises consumers to purchase processed meat products only from reputable manufacturers, avoid products with unusually bright pink or deep red coloring, and limit frequent consumption to reduce the long-term risk of exposure to potentially carcinogenic compounds.
Cr. antifakenewscenter