Survey of food products for volatile N-nitrosamines
Havery, D.C.; Kline, D.A.; Miletta, E.M.; Joe, F.L.; Fazio, T.
Journal - Association of Official Analytical Chemists 59(3): 540-546
1976
ISSN/ISBN: 0004-5756 PMID: 1270380 Document Number: 4664
A variety of food products containing nitrite were analyzed for 14 volatile N-nitrosamines by using a method demonstrated to be sensitive to 10 ppb. A total of 121 food samples were screened for volatile N-nitrosamine content. N-Nitrosopyrrolidine was confirmed in fried bacon at levels up to 139 ppb. N-Dimethylnitrosamine, N-nitrosopyrrolidine, and N-nitrosopiperidine were also confirmed in spice-cure mixtures at levels ranging from 50 to 2000 ppb.
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