Abstract: A technical report for dietitians, food analysts, food producers, and health care professionals summarizes descriptive information on the levels of sodium (Na), potassium (K), and salt (as chloride) in about 9700 samples, covering 9 classes of processed meat and poultry products, obtained during a monitoring survey conducted between May 1982 and September 1985. The 9 food classes included: smoked/cooked/canned ham; canned luncheon meat; pumped bacon; meat/poultry bologna; pizza with meat; spaghetti with meat/poultry; fresh pork sausage; canned soups with meat/poultry; and meat/poultry pies. Of these classes, canned luncheon mat had the highest median Na levels, followed closely by ham and then bologna, with all 3 of these classes having median Na levels in excess of 1% (10 mg/g). Variability in Na levels within and between product classes were noted. Between-class Na-level patterns generally were similar to those observed for salt-level patterns, while between-class K-level patterns were slightly different than those for Na and salt.

The survey data, presented in 12 tables and 40 figures, are statistically summarized and discussed.