VOLATILE NITROSAMINES IN VARIOUS CURED MEAT-PRODUCTS - EFFECT OF COOKING AND RECENT TRENDS

A study was carried out to determine the effect of cooking on the levels of volatile nitrosamines in various cured meat products. Of 64 samples tested, 39 were negative (<0.1 ppb) both before and after cooking. The majority of the positive samples contained extremely low levels (<1 ppb) of nitrosamines; the highest level detected was 8.6 ppb NPIP in a sample of spiced smoked beef. Only in two cases were significant increases in the levels of nitrosamines observed after cooking. Ten samples of baby foods containing various meat products were all found to be negative. In addition, 12 samples of fried bacon and 10 of cooked-out bacon fats were analyzed; all were positive for N-nitrosopyrrolidine, N-nitrosodimethylamine, and in some cases N-nitrosodiethylamine. The results indicate a continuously lowering trend in the levels of volatile nitrosamines in all types of cured meat products, except fried bacon. © 1979, American Chemical Society. All rights reserved.