Survey of Food Products for Volatile N-Nitrosamines

1 May 1976

journal article
research article
Published by Oxford University Press (OUP) in Journal of AOAC INTERNATIONAL

Vol. 59 (3) , 540-546
https://doi.org/10.1093/jaoac/59.3.540

Abstract

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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