Detection of genotoxicity in fried bacon by the Salmonella/mammalian microsome mutagenicity assay.
The potential for mutagen formation in fried bacon and the possible reduction or elimination of this hazard was examined in the Salmonella/mammalian microsome mutagenicity assay using Salmonella typhimurium strain TA98. Alkaline dichloromethane extracts were prepared from green pork bellies, commercial bacon (nitrite-treated and nitrite-free), and pilot-plant bacon (nitrite-free). When fried, all forms of bacon and the green belly samples gave positive mutagenic responses with the plate-incorporation technique. Unfried samples were not mutagenic. Aroclor-activated rat-liver S-9 fractions plus NADPH were essential to demonstrate a mutagenic response. When the frying temperature was held constant (171 degrees C) maximum mutagen formation was observed in samples fried for 6 min; when samples were fried for 6 min a mutagenic response which increased with temperature, in a linear manner, was observed at temperatures above 125 degrees C. Volatile nitrosamines were not detected in the bacon samples. The data indicate the generation of one or more mutagens in fried bacon and green pork belly, the levels of which can be reduced by decreasing heating temperature and/or time.
D000818:Animals; D001711:Biotransformation; D003296:Cooking; D005504:Food Analysis; D006358:Hot Temperature; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*; D008862:Microsomes, Liver / Q000378:metabolism; D009152:Mutagenicity Tests; D009153:Mutagens / Q000032:analysis* / Q000378:metabolism; D009602:Nitrosamines / Q000032:analysis; D051381:Rats; D012486:Salmonella typhimurium / Q000187:drug effects
D009153:Mutagens; D009602:Nitrosamines