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Nitrosopyrrolidine and Dimethylnitrosamine in Bacon

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Abstract

DIMETHYLNITROSAMINE (DMN) and, in general, many N-nitrosamines are extremely potent carcinogens1,2, and trace amounts of DMN have been demonstrated in certain types of cured meat products and smoked fish3–5. Certain press reports6 in the United States have indicated that significant amounts (up to 0.106 p.p.m.) of nitrosopyrrolidine (NPy) can be formed during the cooking of nitrite-treated cured bacon. Data seem to be very scanty, however, and details have not been published in the scientific literature. Here we provide conclusive evidence for the presence of both DMN and NPy in bacon.

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Authors and Affiliations

  1. Research Laboratories (Foods), Health Protection Branch, Tunney's Pasture, Ottawa, 3

    N. P. SEN, BARBARA DONALDSON, J. R. IYENGAR & T. PANALAKS

Authors
  1. N. P. SEN
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  2. BARBARA DONALDSON
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  3. J. R. IYENGAR
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  4. T. PANALAKS
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SEN, N., DONALDSON, B., IYENGAR, J. et al. Nitrosopyrrolidine and Dimethylnitrosamine in Bacon. Nature 241, 473–474 (1973). https://doi.org/10.1038/241473a0

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  • DOI: https://doi.org/10.1038/241473a0

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