title: Volatile nitrosamines in microwave-cooked bacon.
abstract: Bacon was analysed for volatile nitrosamines after microwave cooking, and the results were compared with those obtained after frying bacon in a pan. Microwave cooking gave statistically significantly lower levels of all three volatile nitrosamines detected in the bacon. NPYR was found in all 20 samples fried in a pan, but in only five microwave-cooked samples. The average volatile nitrosamine levels (micrograms/kg) in microwave-cooked bacon and pan-fried bacon were: NDMA, 0.3 and 1.2; NPIP, 0.04 and 0.2; NPYR, 0.1 and 4.5.
authors.affiliation: Swedish National Food Administration, Uppsala.
authors.forename: B G
authors.initials: BG
authors.lastname: Osterdahl
authors.forename: E
authors.initials: E
authors.lastname: Alriksson
mesh_terms: D000818:Animals; D003296:Cooking; D005506:Food Contamination / Q000032:analysis*; D008460:Meat / Q000032:analysis / Q000528:radiation effects*; D008872:Microwaves; D009602:Nitrosamines / Q000032:analysis*; D013552:Swine
chemical_list: D009602:Nitrosamines