N-nitrosamines in food
Karłowski, K.; Bojewski, J.
Przeglad Lekarski 40(6): 527-528
1983
ISSN/ISBN: 0033-2240 PMID: 6635242 Document Number: 211770
Several food products including hard cheese, processed cheese, smoked fish, sausages, meat products, beer and dried milk were analysed for volatile N-nitrosamines. N-nitrosodimethylamine (NDMA) and N-nitrosodiethylamine (NDEA) were detected, the former being predominant. Imported hard cheeses contained no N-nitrosamines, but Polish hard cheese contained NDMA at 0.2-0.5 micro g/kg and NDEA at 0.1-0.2 micro g/kg. Smoked cod contained NDMA at 0.1-10.5 micro g/kg and 1 sample contained NDEA at 0.2 micro g/kg. Values for NDMA and NDEA were 0.4 and 0.8 micro g/kg, resp., in sausages, and 0.1-0.5 and 0.1-0.2 micro g/kg in beer. Meat products and dried milk contained no NDEA, but contents of NDMA were 0.1-0.2 and 0.1-0.5 micro g/kg, resp.