+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Further studies on the occurrence of volatile and non-volatile nitrosamines in foods



Further studies on the occurrence of volatile and non-volatile nitrosamines in foods



Iarc Scientific Publications 1980(31): 457-465



Approximately 250 samples of various foods, such as cured meat products, fried bacon, cooked-out bacon fats, baby foods containing meats, tomato products, cooked pizza, powdered and evaporated milk, mushrooms and different varieties of alcoholic beverages, were analysed by GLC-TEA for the presence of volatile nitrosamines. The levels detected in cured meat products (both cooked and uncooked) were very low, and both their incidence (at greater than 1 microgram/kg) and concentrations were much lower than those observed in a 1974 survey. The levels of N-nitrosopyrrolidine (NPYR) in fried bacon and cooked-out bacon fats were also somewhat lower than those observed at the end of 1976, but the decrease may not be significant. Traces (mean, 1.5 micrograms/kg) of N-nitrosodimethylamine (NDMA) were detected in 21 of 22 samples of beers and ales. Most of the remaining foods gave negative results, excepting the skim milk powders, which contained minute traces (mean, 0.4 micrograms/kg) of NDMA. An HPLC-TEA method was developed for the analysis of N-nitrosoproline (NPRO) and N-nitrososarcosine (NSAR) in raw and fried bacon. A study of the heat-induced decarboxylation of these nitrosamino acids suggests that these compounds are heat-labile and would not be expected to occur in fried foods at significant levels. Their presence, however, may lead to the formation of traces of NPYR and NDMA during frying at lower temperatures.

Please choose payment method:






(PDF emailed within 1 workday: $29.90)

Accession: 043171112

Download citation: RISBibTeXText

PMID: 7228272


Related references

The intake of nitrate, nitrite and volatile N-nitrosamines and the occurrence of volatile N-nitrosamines in human urine and veal calves. Iarc Scientific Publications 1978(19): 443-460, 1978

A rapid and sensitive method for the determination of non-volatile n-nitroso compounds in foods and human urine: recent data concerning volatile N-nitrosamines in dried foods and malt-based beverages. IARC Scientific Publications: 185-197, 1982

Occurrence of volatile N-nitrosamines in Polish tinned foods. Bulletin of the Veterinary Institute in Puawy 49(3): 319-322, 2005

Recent studies in Canada on the analysis and occurrence of volatile and non-volatile N-nitroso compounds in foods. Iarc Scientific Publications 1978(19): 373-393, 1978

Occurrence of volatile and non-volatile N-nitrosamines in processed meat products and the role of heat treatment. Food Control 48: 163-169, 2015

Further studies on the occurrence of volatile N nitrosamines in meat products by combined gas chromatography and mass spectrometry. Proceedings of the International Symposium on Nitritein Meat Products: ub 1977), 2d 227-237, 1977

Volatile nitrosamines in foods. 2007

Chemical studies on tobacco smoke. XXVI. On the isolation and identification of volatile and non-volatile N-nitrosamines and hydrazines in cigarette smoke. 1975

Volatile nitrosamines in dried foods. Var Foda 40(6): 253-258, 1988

The determination of volatile N-nitrosamines in foods. Iarc Scientific Publications 1983(45): 175-176, 1983

Volatile N-nitrosamines in dried foods. Journal - Association of Official Analytical Chemists 64(5): 1238-1242, 1981

Volatile nitrosamines in foods--an update. Food flavors generation analysis and process influence: proceedings of the 8th International Flavor Conference Cos Greece 6-8 July 1994 704, 1995

II. 4.c The analysis of volatile nitrosamines in Japanese foods. Iarc Scientific Publications 1983(45): 205-217, 1983

The analysis of volatile nitrosamines in japanese foods. Preussmann, R Et Al (Ed ) IARC (International Agency For Research on Cancer) Scientific Publications, No 45 Environmental Carcinogens Selected Methods Of Analysis, Vol 6 N-Nitroso Compounds Xxiv+508p Iarc: Lyon, France (Dist By Who: Geneva, Switzerland) Illus P205-218, 1983

Non-volatile nitrosamines in some foods from Linxian County. Zhonghua Zhong Liu Za Zhi 13(3): 177-179, 1991