Analysis of Nitrite- and/or Nitrate-Processed Meats for N-Nitrosodimethylamine

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Abstract
A total of 51 samples of various meat products was analyzed for N-nitrosodimethylamine with a method demonstrated to be sensitive to 10 ppb. The identity of the amine in one ham sample was confirmed by mass spectrometry at the 5 ppb level, the highest quantity detected in the various samples by GLC analysis. The presence of N-nitrosodimethylamine in the other samples could not be definitely established, since the apparent levels were too low for confirmatory analysis.