title: The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation.
abstract: Regarding food borne intoxications, the accumulation of biogenic amines must be avoided in all kinds of food products. Moreover, biogenic amines can function as precursors for the formation of carcinogenic N-nitrosamines when nitrite is present. To estimate the food safety of the dry fermented sausages available on the Belgian market, a screening of the residual sodium nitrite and nitrate contents, biogenic amines and volatile N-nitrosamine concentrations was performed on 101 samples. The median concentrations of residual NaNO2 and NaNO3 were each individually lower than 20mg/kg. In general, the biogenic amine accumulation remained low at the end of shelf life. Only in one product the amounts of cadaverine and putrescine reached intoxicating levels. Concerning the occurrence of N-nitrosamines, only N-nitrosopiperidine and N-nitrosomorpholine were detected in a high number of samples (resp. 22% and 28%). No correlation between the presence of N-nitrosamines and the biogenic amines content was observed. Although the N-nitrosamines could not been linked to specific product categories, the occurrence of N-nitrosopiperidine could probably be attributed to the use of pepper.
authors.affiliation: KAHO Sint Lieven, Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium; Leuven Food Science and Nutrition Research Centre (LFoRCe), Department M(2)S, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Electronic address: eveline.demey@kahosl.be.
authors.forename: Eveline
authors.initials: E
authors.lastname: De Mey
authors.forename: Katrijn
authors.initials: K
authors.lastname: De Klerck
authors.forename: Hannelore
authors.initials: H
authors.lastname: De Maere
authors.forename: Lore
authors.initials: L
authors.lastname: Dewulf
authors.forename: Guy
authors.initials: G
authors.lastname: Derdelinckx
authors.forename: Marie-Christine
authors.initials: MC
authors.lastname: Peeters
authors.forename: Ilse
authors.initials: I
authors.lastname: Fraeye
authors.forename: Yvan
authors.initials: Y
authors.lastname: Vander Heyden
authors.forename: Hubert
authors.initials: H
authors.lastname: Paelinck
mesh_terms: D002103:Cadaverine / Q000032:analysis*; D055598:Chemical Phenomena; D016000:Cluster Analysis; D003890:Desiccation; D005285:Fermentation; D008461:Meat Products / Q000032:analysis*; D015999:Multivariate Analysis; D009566:Nitrates / Q000032:analysis; D009573:Nitrites / Q000032:analysis*; D009602:Nitrosamines / Q000032:analysis*; D025341:Principal Component Analysis; D011700:Putrescine / Q000032:analysis*; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D009566:Nitrates; D009573:Nitrites; D009602:Nitrosamines; D055549:Volatile Organic Compounds; C002741:N-nitrosomorpholine; C002743:N-nitrosopiperidine; D002103:Cadaverine; D011700:Putrescine
keywords: Biogenic amines; CAD; Dry fermented sausages; HIS; LOD; LOQ; MAOI; N-nitrosamines; N-nitrosodibutylamine; N-nitrosodiethylamine; N-nitrosodimethylamine; N-nitrosomorpholine; N-nitrosopiperidine; N-nitrospyrolidine; NDBA; NDEA; NDMA; NMOR; NPIP; NPYR; Nitrite; PUT; Retail; SPD; SPM; TEA; TYR; cadaverine; histamine; limit of detection; limit of quantitation; monoaminooxidase inhibitor; putrescine; spermidine; spermine; thermal energy analyzer; tyramine