Survey of cured meat products for volatile N-nitrosamines: comparison of two analytical methods.
A survey has been completed of 106 cured meat samples for 14 volatile N-nitrosamines. N-Nitrosopyrrolidine has been confirmed in fried bacon at levels ranging from 5 to 75 ppb. Unconfirmed trace levels of N-nitrosodimethylamine have been observed in a variety of cured meat products. The comparison of the multidetection gas-liquid chromatographic (GLC)-mass spectrometric method with the mineral oil distillation-thermal energy analyzer (TEA) method for the determination of volatile N-nitrosamines in foods shows good agreement between the analytical methods, especially at the 10 ppb level, and excellent agreement between the GLC and TEA analyses of an identical sample extracts.
D000818:Animals; D002417:Cattle; D002849:Chromatography, Gas / Q000379:methods; D005525:Food-Processing Industry; D013058:Mass Spectrometry / Q000379:methods; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*; D009242:N-Nitrosopyrrolidine / Q000032:analysis; D009602:Nitrosamines / Q000032:analysis*; D013552:Swine; D014835:Volatilization
D009602:Nitrosamines; D009242:N-Nitrosopyrrolidine