| Title: | Literature compilation of volatile N-nitrosamines in processed meat and poultry products - an update |
| Address: | "Office of Food Additive Safety, Center for Food Safety and Applied Nutrition, US Food & Drug Administration (US FDA) , College Park , MD , USA" |
| Journal Title: | Food Addit Contam Part A Chem Anal Control Expo Risk Assess |
| DOI: | 10.1080/19440049.2019.1649472 |
| ISSN/ISBN: | 1944-0057 (Electronic) 1944-0057 (Linking) |
| Abstract: | "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)" |
| Keywords: | Animals Environmental Exposure *Food Analysis Food Contamination/*analysis Meat/*analysis Meat Products/*analysis Nitrosamines/*analysis Poultry Products/*analysis Swine Volatile Organic Compounds/*analysis -nitrosamines database poultry processed meat; |
| Notes: | "MedlineLee, Hyoung S eng England 2019/08/09 Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2019 Oct; 36(10):1491-1500. doi: 10.1080/19440049.2019.1649472. Epub 2019 Aug 8" |
