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Nitrosamines in foodstuffs

  • N. T. Crosby
Part of the Residue Reviews book series (RECT, volume 64)

Abstract

Adulteration of food has been a matter of public concern for many years. The earliest food legislation attempted to prevent the use of poisonous mineral contaminants and other malpractices of dishonest traders. I.t was then the duty of the Guilds to maintain the purity of various commodities such as pepper, sugar, essential oils, and products of the baking, brewing, and distilling trades. A history of the development of Food and Drugs Law in England has been prepared by O’Keefe (1968). Over the years, as food technology has become more sophisticated, legislation has grown more and more complex embracing a whole variety of compositional problems and standards to protect consumers and reputable manufacturers alike. Nowadays, it is recognized that there is a technological need to use chemicals in the manufacture of some foods and accordingly regulations have had to be drawn up, and kept under continual review, to ensure that only those products that are adjudged to be safe, on the basis of the available evidence, are approved for use.

Keywords

Meat Product Secondary Amine Tertiary Amine Sodium Nitrite Nitroso Compound 
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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General bibliography

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© Springer-Verlag New York Inc. 1976

Authors and Affiliations

  • N. T. Crosby
    • 1
  1. 1.Department of IndustryLaboratory of the Government ChemistLondonEngland

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