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Volatile, non-volatile and total N-nitroso compounds in bacon.

R C Massey1, P E Key, R A Jones

  • 1Ministry of Agriculture, Fisheries and Food, Food Science Laboratory, Norwich, UK.

Food Additives and Contaminants
|September 1, 1991
PubMed
Summary

This study measured apparent total N-nitroso compounds (ATNC) in bacon. While specific N-nitroso compounds were identified, they only accounted for a fraction of the total ATNC, indicating unknown compounds are present.

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Area of Science:

  • Food Chemistry
  • Analytical Chemistry
  • Toxicology

Background:

  • N-nitroso compounds (NOC) are a class of chemicals with potential carcinogenic properties.
  • Bacon, particularly smoked varieties, is known to contain NOC due to processing methods.
  • Understanding the types and levels of NOC in food is crucial for public health risk assessment.

Purpose of the Study:

  • To quantify apparent total N-nitroso compounds (ATNC) in smoked and unsmoked fried bacon.
  • To identify and measure the concentrations of specific individual N-nitroso compounds in bacon samples.
  • To determine the contribution of identified NOC to the total ATNC levels.

Main Methods:

  • Analysis of 25 smoked and unsmoked fried bacon samples.
  • Utilized a group selective procedure for measuring ATNC.

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  • Employed analytical techniques to examine individual N-nitroso compounds, including nitrosamines, nitrosothiazolidines, and nitrosamino acids.

    • Main Results:

    • ATNC concentrations ranged from 430 to 6800 µg(N-NO)/kg, with a mean of 2700 µg(N-NO)/kg.
    • Protein-bound N-nitrosoproline was the most abundant identified compound in unsmoked bacon (mean 260 µg/kg).
    • N-nitrosothiazolidine-4-carboxylic acid was most abundant in smoked bacon (mean 660 µg/kg).
    • Identified N-nitroso compounds accounted for only about 16% of the total ATNC on average.

    Conclusions:

    • Bacon contains significant levels of ATNC, with variations between smoked and unsmoked samples.
    • Specific N-nitroso compounds like N-nitrosothiazolidine-4-carboxylic acid and N-nitrosoproline are prevalent.
    • The majority of ATNC in bacon remains unidentified, necessitating further research into their chemical nature and toxicological relevance.