Browsing by Author "Ariyasena, J.A.T.C."

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    Determination of Nitrate and Nitrite Concentrations in Commercially Available Sausage Products from Small–Scale Retailers in Kandy Area
    (Uva Wellassa University of Sri Lanka, 2019) Rasangika, A.H.B.G.; Wijesinghe, W.A.J.P.; Ariyasena, J.A.T.C.
    Nitrates and nitrites are found in many foods which people may consume on a daily basis. In processed meat products, nitrate and nitrite salts are widely used as preservatives, antioxidants, flavor enhancers and color stabilizing agents. But the presence of excessive nitrates and nitrites can have toxic and carcinogenic effects on humans. Hence, the concentrations of nitrates and nitrites in food need to be monitored to ensure the quality and safety of meat products. This study was aimed to investigate the Nitrate and Nitrite content of frequently consumed sausage samples in Kandy area. The samples were collected from 10 different small-scale retailers’ stores and supermarkets in the area, over a period of 7 months from May, 2018 to November, 2018. To determine the nitrate and nitrite concentrations, Suppressed Ion Chromatographic (IC) technique was used following the extraction and protein precipitation procedures. According to the results obtained, the average nitrite and nitrate concentration levels in small-scale retailers’ uncooked samples were 60-85 mg kg-1 and 90-150 mg kg-1, respectively. Average nitrite and nitrate levels in small-scale retailers’ cooked samples were 55-75 mg kg-1 and 70-105 mg kg-1, respectively. For selected branded samples nitrite and nitrate levels were 40-55 mg kg-1 and 60-80 mg kg-1, respectively. According to the results, for small-scale retailers’ uncooked samples, nitrate levels exceeded the acceptable nitrate levels according to the Sri Lankan standards (125 mg kg-1). These excessive levels of nitrates, can act as a reservoir for nitrites. Therefore, it is necessary to regulate nitrate and nitrite levels in sausage products manufactured by small scale retailers in Kandy area.
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    Determination of Nitrate and Nitrite Ion Levels of Drinking Water Bodies in Selected Locations at Gageyaya Village, Mahiyanganaya
    (Uva Wellassa University of Sri Lanka, 2019-02) Subaseela, K.M.D.S.; Ariyasena, J.A.T.C.
    Monitoring nitrate and nitrite concentration levels in drinking water is important due to their potential toxicity and carcinogenicity. The World Health Organization’s guideline values for nitrate and nitrite ion concentrations in safe drinking water are 50 mg L-1 and 3 mg L-1, respectively. Mass cultivation using chemical fertilizers cause the ion levels in groundwater and drinking water to exceed the above accepted values. This research study was carried out to investigate the nitrate and nitrite levels in drinking water at selected locations of Gageyaya village, Mahiyanganaya, where cultivation of paddy using chemical fertilizers is in practice. Water samples from 10 drinking water wells (located amidst or in the vicinity of paddy fields), from a stream and from a lake were investigated twice a month from June to November, 2018, for nitrate and nitrite ion concentrations. The samples were prepared by filtering with Whatman No.1 filter paper followed by 0.22 µm filter. Ion levels were determined by Suppressor Ion Chromatograph. The nitrate concentrations ranged from 0.301 mg L-1 to 33.066 mg L-1, which was below the permissible level for safe drinking water. However, the nitrite concentrations ranged from 0.439 mg L-1 to 8.024 mg L-1, and exceeded the maximum permissible level in the months of August to October. Nitrites can damage human health when present even in lower levels. The unacceptably high levels of nitrites detected can origin from the leachate from paddy fields. Therefore, the use of fertilizer in paddy fields should be regulated in the investigated area, and the community should be educated about the drinking water quality.