Reduction of Mutagen Formation in Cooked Nitrite‐Free Bacon by Selected Cooking Treatments
- 1 November 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (6) , 1772-1775
- https://doi.org/10.1111/j.1365-2621.1983.tb05081.x
Abstract
A newly detected cooking‐generated promutagenic fraction in nitrite‐free bacon was evaluated to determine the heating conditions required for its formation. This apparent nonnitrosamine mutagenic activity was detected by the Ames mutagenicity assay when the product was heated by frying, baking, broiling, or high temperature autoclaving, but was not detected in microwave irradiated, steamed, or conventionally autoclaved samples. The ingestion of .the genotoxin(s) can be avoided by employing low temperature cooking methods or strictly controlling heating time. The toxicologic significance of exposures to this genotoxic fraction is unknown.This publication has 23 references indexed in Scilit:
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