Presence of nitrosable mutagen precursors in cooked meat and fish.
Broiled chicken, pork, mutton, beef and sun-dried sardine were found to yield direct-acting mutagenicity after nitrite treatment. When 50% methanol extracts of cooked foods were treated with 50 mM nitrite at pH 3 for 1 h at 37 degrees C, they induced 3800-17,900 revertants of Salmonella typhimurium TA100 and 15,000-43,600 revertants of TA98 per g. In contrast, raw meat and uncooked sun-dried sardine showed little or no mutagenicity after nitrite treatment. Treatment of broiled chicken with 0.5-3 mM nitrite, which is a physiologically feasible concentration in the human stomach under some conditions, induced direct-acting mutagenicity. When broiled chicken was treated with 1 mM nitrite at pH 3 for 1 h at 37 degrees C, its mutagenicities on TA100 and TA98 without S9 mix were 7100 and 5400 revertants/g, respectively.
Yano
M
M
National Cancer Center Research Institute, Tokyo, Japan.
Wakabayashi
K
K
Tahira
T
T
Arakawa
N
N
Nagao
M
M
Sugimura
T
T
D000818:Animals; D002417:Cattle; D055598:Chemical Phenomena; D002621:Chemistry; D002645:Chickens; D005399:Fishes; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis*; D009152:Mutagenicity Tests; D009153:Mutagens / Q000032:analysis*; D009573:Nitrites; D012486:Salmonella typhimurium / Q000187:drug effects; D012977:Sodium Nitrite
D009153:Mutagens; D009573:Nitrites; D012977:Sodium Nitrite