Supercritical fluid extraction of volatile N-nitrosamines in fried bacon and its drippings: method comparison

• Published in: Journal of AOAC International Vol. 79; no. 4; p. 895
• Main Authors: Fiddler, W. (USDA, ARS, Eastern Regional Research Center, Philadelphia, PA.), Pensabene, J.W
• Format: Journal Article
• Language: English
• Published: England 01.07.1996
• Subjects: ALIMENTOS; ANALISIS CUANTITATIVO; ANALYSE QUANTITATIVE; Analysis of Variance; Animals; Carbon Dioxide - chemistry; Carcinogens - analysis; Carcinogens - metabolism; Chromatography, Gas; COMPOSE VOLATIL; COMPUESTO VOLATIL; Data Interpretation, Statistical; DIOXIDO DE CARBONO; DIOXYDE DE CARBONE; Food Analysis - methods; Food Analysis - standards; Food Contamination; Food Handling; INNOCUITE DES PRODUITS ALIMENTAIRES; INOCUIDAD ALIMENTARIA; LARD DE POITRINE; Luminescent Measurements; Meat Products - analysis; MEDICION; MESURE; N-Nitrosopyrrolidine - analysis; N-Nitrosopyrrolidine - metabolism; NITROSAMINAS; NITROSAMINE; Nitroso Compounds - analysis; Nitroso Compounds - metabolism; PRODUIT ALIMENTAIRE; Reference Standards; Reproducibility of Results; Solvents - chemistry; TOCINO MAGRO

N-Nitrosopyrrolidine (NPYR) and N-nitrosodimethylamine (NDMA), known animal carcinogens, are consistently formed in bacon during frying. As a result, commercial bacon has been subject to regulatory monitoring and compliance for the past 20 years to ensure that N-nitrosamines do not exceed the 10 ppb...