Abstract: According to risk assessment theory, nitrite hazard and its pathogenesis in different kinds of cooks meat products in market, were studied by animal experiments.The ammpling survey on potential risk generated by nitrite was made and a risk assessment model of nitrite in meat products was built up. By the model, probabillty of over standard of nitrite in cooked meat products can be inferred.This will promote food security, protect health of customers and provide guide to the deparments who are in charge of risk assessment.

Key words: sausage products, nitrite, risk assessment