Meat products are widely consumed and appreciated by general population due to their diversity of flavors, use in food preparations, associated with their low cost. Major problem of these foods is constant use of nitrite and sodium sorbate, which although additives allowed by Brazilian and other countries legislation are associated with toxic effects on body. Aim of this work was to quantify nitrite and sodium sorbate levels in cured meat products. Additive levels were quantified using UV-Vis spectrophotometry, calibration curves of sodium nitrite and sorbic acid, values found were compared with Brazilian legislation, with daily intake index. Sodium nitrite contents were found in range 0.004 to 0.019 g-1 and sodium sorbate ranged from 0.03 to 0.10 g 100 g-1. These data show that in many products content of additives used exceeds values allowed by law, this warns population that they should consume these products in a moderate way because of risks that may cause their health.
