title: Trend in levels of N-nitrosopyrrolidine in fried bacon.
abstract: Commercially purchased bacon has been periodically analyzed since 1971 for N-nitrosopyrrolidine in the fried product. The downward trend in the concentration of N-nitrosopyrrolidine that has been observed is partially explained by the use of reduced levels of nitrite and increased levels of ascorbate in bacon curing mixtures.
mesh_terms: D000818:Animals; D005519:Food Preservation; D006358:Hot Temperature; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*; D009242:N-Nitrosopyrrolidine / Q000032:analysis*; D009602:Nitrosamines / Q000032:analysis*; D013552:Swine
chemical_list: D009602:Nitrosamines; D009242:N-Nitrosopyrrolidine