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Updated: Jan 28, 2026

A General Method for Detecting Nitrosamide Formation in the In Vitro Metabolism of Nitrosamines by Cytochrome P450s
Published on: September 25, 2017
Nitrates and N-Nitrosamines in Cheese
J I Gray1, D M Irvine1, Y Kakuda1
1Department of Food Science, University of Guelph, Guelph, Ontario, Canada.
Abstract:
Use of nitrate in the manufacture of certain cheeses is sometimes questioned because of its potential involvement in formation of N-nitrosamines. Unlike cured meats, there was not much information available, until recently, regarding the presence of N-nitrosamines in cheese and other dairy products. This paper briefly reviews the mechanism of formation of such compounds in foods and discusses the necessity of selective and sensitive methods of analysis. Factors which may possibly influence formation of N-nitrosamines in cheese as well as further areas of research are also discussed.
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