title: Current trends in levels of volatile N-nitrosamines in fried bacon and fried-out bacon fat.
abstract: Commercially processed bacon samples purchased from the Washington, DC, retail market have been periodically analyzed since 1971 for the presence of volatile N-nitrosamines in the fried product. During that time, a downward trend in the concentration of N-nitrosopyrrolidine has been observed, and between 1978 and 1980 it plateaued at 4-30 ppb, with an average of 11 ppb. A recent survey, however, indicates a change in this downward trend, with N-nitrosopyrrolidine found at levels ranging from 1 to 65 ppb, average 21 ppb. Volatile N-nitrosamines were found at levels up to 110 ppb in the fried product and up to 85 ppb in the fried-out bacon fat.
mesh_terms: D000818:Animals; D002849:Chromatography, Gas; D005223:Fats / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry; D008460:Meat / Q000032:analysis*; D009602:Nitrosamines / Q000032:analysis*; D013552:Swine
chemical_list: D005223:Fats; D009602:Nitrosamines