Literature compilation of volatile N-nitrosamines in processed meat and poultry products - an update

• Published in: Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment Vol. 36; no. 10; pp. 1491 - 1500
• Main Author: Lee, Hyoung S.
• Format: Journal Article
• Language: English
• Published: England Taylor & Francis 03.10.2019; Taylor & Francis Ltd
• Subjects: Bacon; Curing; Diethylnitrosamine; Food irradiation; Meat; Meat products; N-nitrosamines; N-Nitrosodimethylamine; N-nitrosopiperidine; N-Nitrosopyrrolidine; Nitrosamine; Nitrosamines; Pork; Poultry; processed meat; Salami; database; poultry; processed meat; nitrosamines
• ISSN: 1944-0049; 1944-0057
• DOI: 10.1080/19440049.2019.1649472

A compilation of volatile N-nitrosamine levels in processed (e.g., cured, canned, smoked) meat and poultry products is presented. Over 1800 samples of processed meat products including bacon, ham, salami, sausage, and various other processed meat and poultry products have been examined for the presence of eight volatile N-nitrosamines. The database compiled from the literature is based on 25 references published for the period of 1985 to 2018 from 14 countries. N-nitrosodimethylamine (NDMA), N-nitrosopiperidine (NPIP), and N-nitrosopyrrolidine (NPYR), are the most frequently identified volatile N-nitrosamines occurring in processed meat and poultry products. N-nitrosodiethylamine (NDEA), and N-nitrosodibutylamine (NDBA) are also frequently observed to a lesser extent. The processed meat and poultry products with the highest levels of volatile N-nitrosamines were pork (fried, fat only eaten), poultry (fried), poultry (spiced, grilled), and bacon (fried).