Distribution of Seven N-Nitrosamines in Food

  title={Distribution of Seven N-Nitrosamines in Food},
  author={Jong-eun Park and Jung‐eun Seo and Jee-yeon Lee and Hoonjeong Kwon},
  journal={Toxicological Research},
  pages={279 - 288}
N-nitrosamines, which are classified as carcinogens by IARC and US EPA, can be easily found in various foods. They are reaction products between nitrogen oxide and secondary amines, but can also be generated during fermentation. Ever since the 1960s, when nitrite, used as a preservative in processed meats, was suspected to generate N-nitrosamines, the usage of the food additive has been debated. However, the benefit of nitrite in food supply could not be ignored and the risk-benefit analysis… 
Progress in the pretreatment and analysis of N-nitrosamines: an update since 2010
This review provides a current-status comprehensive summary of the pretreatment and determination methods of NAs in various samples since 2010, and discusses and compares the advantages and disadvantages of various pret treatment and analytical methods.
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Literature compilation of volatile N-nitrosamines in processed meat and poultry products - an update
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  • 2019
The processed meat and poultry products with the highest levels of volatile N-nitrosamines were pork, poultry, poultry (fried), poultry (spiced, grilled, and bacon), and bacon.
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  • R. Walker
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  • 1990
In view of the known carcinogenicity of N-nitrosocompounds, exposure to these compounds in food should be minimized by appropriate technological means, such as lowering the nitrite concentration in preserved foods to the minimum required to ensure microbiological safety and use of inhibitors of nitrosation like alpha-tocopherol or ascorbic acid.
The occurrence of volatile N-nitrosamines in French foodstuffs
Determination of a non-volatile N-nitrosamine on a food matrix.
In differentiating between large amounts of nitrite and much lower levels of N-nitrososarcosine on corn flakes, using a chemiluminescence analyser, the duration of the response from the nitrite can be shortened by freeze-drying the food matrix in the presence of ascorbic acid.
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N‐nitrosamines are an extremely hazardous class of compounds. The possibility of the occurrence of these compounds in our food and in other environmental situations has caused concern over the past
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Determination of volatile N-nitroso compounds in various samples of edible vegetable oils and margarine (commercially available products)
The examination of samples of various commer-cially available vegetable oils and of various samples of margarine for the presence of vola-tile N-nitroso-compounds yielded the following results.
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Influence of various cooking methods on the concentrations of volatile N-nitrosamines and biogenic amines in dry-cured sausages.
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