Volatile nitrosamines in foods on the Swedish market and estimation of their daily intake
- 1 October 1988
- journal article
- research article
- Published by Taylor & Francis in Food Additives & Contaminants
- Vol. 5 (4) , 587-595
- https://doi.org/10.1080/02652038809373722
Abstract
Foods on the Swedish market in 1980–1986 were analysed for volatile N‐nitrosamines using gas chromatography‐thermal energy analysis. Detectable levels were found in 474 of the 764 samples analysed. The average daily intake of volatile N‐nitrosamines was estimated to be 0.29 μg per person. Over 93% of the intake comes from meat and malt products.Keywords
This publication has 10 references indexed in Scilit:
- N-Nitrosamine formation in fried bacon processed with liquid smoke preparationsJournal of Agricultural and Food Chemistry, 1986
- Analysis of cereals, malted foods and dried legumes for N‐nitrosodimethylamineJournal of the Science of Food and Agriculture, 1984
- Determination of volatile nitrosamine levels in foods and estimation of their daily intake in JapanFood and Chemical Toxicology, 1984
- Rapid Determination of Volatile N-Nitrosamines in Nonfat Dry MilkJournal of Dairy Science, 1982
- Investigation into the Formation of N‐Nitrosamines in Heated Chicken FrankfurtersJournal of Food Science, 1981
- Estimate of the volatile nitrosamine content of Japanese foodBulletin of Environmental Contamination and Toxicology, 1980
- Daily Dietary Intakes of Nitrate, Nitrite and Volatile N-Nitrosamines in The Netherlands Using the Duplicate Portion Sampling TechniqueOncology, 1980
- Volatile nitrosamines in various cured meat products: effect of cooking and recent trendsJournal of Agricultural and Food Chemistry, 1979
- Estimate of the volatile nitrosamine content of UK foodNature, 1978
- Isolation and identification of a hepatotoxic factor in herring meal produced from sodium nitrite preserved herringThe Science of Nature, 1964