| Nitrosamines in cured meat products. | |
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MedLine Citation:
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PMID: 1033916 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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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. |
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Authors:
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N P Sen; J R Iyengar; W F Miles; T Panalaks |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: IARC scientific publications Volume: - ISSN: 0300-5038 ISO Abbreviation: IARC Sci Publ Publication Date: 1976 |
Date Detail:
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Created Date: 1977-02-26 Completed Date: 1977-02-26 Revised Date: 2006-11-15 |
Medline Journal Info:
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Nlm Unique ID: 0364347 Medline TA: IARC Sci Publ Country: FRANCE |
Other Details:
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Languages: eng Pagination: 333-42 Citation Subset: IM |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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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:
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0/Nitrates; 0/Nitrites; 0/Nitrosamines; 0/Piperidines; 0/Pyrrolidines; 55-18-5/Diethylnitrosamine; 62-75-9/Dimethylnitrosamine |
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