Document Detail


Nitrosamines in cured meat products.
MedLine Citation:
PMID:  1033916     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
One hundred samples of specially selected spiced meat products (sausages, salami, bologna, wieners, meat loaf, canned luncheon mean, etc) were analysed for nitrate, nitrite and volatile nitrosamines. None of the samples contained high levels of nitrosamines, but many contained traces, generally in the range from 2-50 mug/kg. Some contained as many as four nitrosamines, namely, NDMA, NDEA, NPip and NPy. In a few cases the samples were reanalysed after two weeks' storage at 4 or -20 degrees C, but no significant change in the nitrosamine levels could be detected. The identity of the nitrosamines was confirmed by GLC-high-resolution-MS.
Authors:
N P Sen; J R Iyengar; W F Miles; T Panalaks
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  IARC scientific publications     Volume:  -     ISSN:  0300-5038     ISO Abbreviation:  IARC Sci Publ     Publication Date:  1976  
Date Detail:
Created Date:  1977-02-26     Completed Date:  1977-02-26     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  0364347     Medline TA:  IARC Sci Publ     Country:  FRANCE    
Other Details:
Languages:  eng     Pagination:  333-42     Citation Subset:  IM    
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MeSH Terms
Descriptor/Qualifier:
Animals
Canada
Chromatography, Gas
Condiments
Diethylnitrosamine / analysis
Dimethylnitrosamine / analysis
Food Preservation
Food-Processing Industry
Mass Spectrometry
Meat / analysis*
Nitrates / analysis
Nitrites / analysis
Nitrosamines / analysis*
Piperidines / analysis
Pyrrolidines / analysis
Swine
Time Factors
Chemical
Reg. No./Substance:
0/Nitrates; 0/Nitrites; 0/Nitrosamines; 0/Piperidines; 0/Pyrrolidines; 55-18-5/Diethylnitrosamine; 62-75-9/Dimethylnitrosamine

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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