title: Presence of nitrosable mutagen precursors in cooked meat and fish.
abstract: 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.
authors.affiliation: National Cancer Center Research Institute, Tokyo, Japan.
authors.forename: M
authors.initials: M
authors.lastname: Yano
authors.forename: K
authors.initials: K
authors.lastname: Wakabayashi
authors.forename: T
authors.initials: T
authors.lastname: Tahira
authors.forename: N
authors.initials: N
authors.lastname: Arakawa
authors.forename: M
authors.initials: M
authors.lastname: Nagao
authors.forename: T
authors.initials: T
authors.lastname: Sugimura
mesh_terms: 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
chemical_list: D009153:Mutagens; D009573:Nitrites; D012977:Sodium Nitrite