AWARENESS OF NITRITE AND PHOSPHATE PRESERVATIVES IN PROCESSED MEAT PRODUCTS: A QUANTITATIVE ASSESSMENT IN ALBANIA

Processed meat is consumed on a regular basis in the urban Albanian diet, and yet it is not clear how well consumers comprehend the preservation methods of such products.Nitrite and phosphate salts are commonly used in meat processing to enhance microbiological safety, product appearance or texture.While they have received more scientific interest concerning their possible health effects, documentation on the general evidence of these preservatives by the Albanian public is limited, emphasizing the need to provide evidence for consumer awareness in food.This study quantitatively investigates for the first time consumer behavior related to nitrite/phosphate additives in processed meat.An online survey carried out in Tirana from 2024 to 2025 provided 86 valid responses by the adult or parents who were responding for children.The survey included items on frequency of consumption, purchasing behavior, products and ways processed meat is usually used in meals, habits of reading package labels and knowledge about certain preservatives.Processed meat consumption is high, with 58% of participants reporting frequent use and mainly purchasing these products from supermarkets or local butchers for quick meals, snacks, or children's lunches.Awareness of preservatives was relatively lower: 35% accurately identified nitrites as additives common in processed meat, whereas just 22% did the same for phosphates.Only 23% of the survey participants regularly read food labels, and several stated that labels were not always plain or straightforward.Younger consumers around 60% showed the highest use of meat products containing additives and the lowest awareness, revealing a clear gap between consumption and knowledge.In general, the findings reflect a considerable discrepancy between use of preservatives in these products and people's knowledge about them in Albania.Better labeling practices, increased public information and consumer-oriented training in food safety might be expected to contribute to more informed purchasing decisions.