Phosphates are widely used as additives in processed meat foods to maintain their structure, water-holding capacity, and quality. They pose risks to human health if overdosed, resulting in mineral disturbances, cardiovascular disease, and osteoporosis. This study aimed to determine the total phosphorus content, used as an indirect measure of phosphate additives, in processed meat products on sale in Albania and analyze consumers' exposure to them. As total phosphorus includes both natural and added sources, this method does not specifically isolate phosphate additives. A total of 30 samples were randomly selected from various supermarkets of Tirana, including 13 salami, 12 ham, and 5 sausage products representing different commercial brands. The samples were analyzed using a spectrophotometric method based on the reaction between ammonium molybdate and phosphate ions (PO₄³⁻), which, after reduction with ascorbic acid, forms a blue complex that can be measured at 880 nm. The findings showed that the average content of total phosphorus in the products under investigation was 4715 mg P₂O₅/kg, with the highest value found in beef ham (6075.2 mg P₂O₅/kg). About 33.3% of the sausage samples and 41.6% of the ham samples had phosphate levels above the permitted limit of 5000 mg P₂O₅/kg, with ham thus being the product with the highest phosphorus content among the three products, i.e., sausages, salami, and ham. Consumer exposure to phosphates was assessed by the estimated daily intake (EDI) of phosphorus and the risk index (%MTDI) in age groups of 3–4 and 5–9 years. In some products, the %MTDI value was above the safety level, which means that excessive consumption of processed meat could have a harmful effect on children. These findings highlight the need for improved regulation of phosphate additives in the food industry and suggest further monitoring to reduce dietary exposure, particularly in vulnerable populations such as children.