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Sources of N-Nitrosamine Contamination in Foods

  • Joseph H. Hotchkiss
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 177)

Abstract

It has been well established that human foods may contain trace amounts of carcinogenic N-nitrosamines. Originally, it was thought that the use of nitrite as a curing agent for flesh foods was the major source of these trace compounds in the diet. Subsequent research has clearly shown that other processing and packaging procedures can also introduce trace amounts of these carcinogens into foods. These procedures include drying foods in direct flame heated air, migration from food contact surfaces and direct addition as contaminants. In addition, other reports of N-nitrosamines in foods have less well defined routes of contamination. These sources of N-nitrosamines in foods will each be briefly reviewed in this paper and recent data from our laboratory concerning N-nitrosamines in products which directly contact foods presented. We also are reporting the N-nitrosothiazolidine content of fried-out bacon fat.

Keywords

Instant Coffee Frying Condition Inverted Nipple Direct Flame Food Contact Surface 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Plenum Press, New York 1984

Authors and Affiliations

  • Joseph H. Hotchkiss
    • 1
  1. 1.Department of Food ScienceCornell UniversityIthacaUSA

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