title: Assay of N-nitrosamines in foodstuffs produced in the USSR by gas-liquid chromatography with a thermal energy analyser.
abstract: The content of volatile N-nitrosamines in over 4000 samples of domestic foodstuffs of plant and animal origin were studied. It was found that 88% of the samples studied contained N-nitrosamines, the greatest amounts being detected in some samples of malt and beer, fish products and some meat products. The impact of food processing technologies on the formation of N-nitrosamines is discussed. Possibilities of preventing the accumulation of N-nitrosamines during the process of food production are discussed.
authors.affiliation: Institute of Nutrition, AMS USSR, Moscow.
authors.forename: V A
authors.initials: VA
authors.lastname: Tutelyan
authors.forename: G F
authors.initials: GF
authors.lastname: Zhukova
authors.forename: V V
authors.initials: VV
authors.lastname: Pimenova
mesh_terms: D002151:Calorimetry / Q000379:methods; D002849:Chromatography, Gas; D005506:Food Contamination / Q000032:analysis*; D009602:Nitrosamines / Q000032:analysis*; D014586:USSR
chemical_list: D009602:Nitrosamines