Recent studies in Canada on the occurrence and formation of N-nitroso compounds in foods and food contact materials.
We present data on the levels of both volatile and nonvolatile N-nitroso compounds in various smoked meats, including bacon, and in food contact materials (e.g., baby bottle rubber nipples and pacifiers). Evidence presented suggests that the formation of N-nitrosothiazolidine and N-nitrosothiazolidine 4-carboxylic acid in smoked meats and bacon and that of N-nitroso-N-methylaniline in Icelandic smoked mutton, can be minimized by changing or modifying the smoking methods. The presence of two other nonvolatile N-nitroso compounds in these products is also reported.
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Food Research Division, Health and Welfare Canada, Ottawa.
D002170:Canada; D005504:Food Analysis; D009602:Nitrosamines / Q000032:analysis; D009603:Nitroso Compounds / Q000032:analysis*; D013844:Thiazoles / Q000032:analysis; D053778:Thiazolidines
D009602:Nitrosamines; D009603:Nitroso Compounds; D013844:Thiazoles; D053778:Thiazolidines; C042199:N-nitrosothiazolidine; C040387:N-nitrosothiazolidine-4-carboxylic acid; C014102:N-methyl-N-nitrosoaniline