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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
The Nitrite/N-Nitrosamine Problem in Meats: An Update
1Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada and Poultry Division, Production and Marketing Branch, Agriculture Canada, Ottawa, Ontario.
Abstract:
Since certain N-nitrosamines are highly carcinogenic, formation and isolation of these compounds from food systems has received much attention in the past decade. This paper reviews the N-nitrosamine literature of the past 3 years, especially as it relates to cured meat products. This review examines occurrence of nitrites and amines in food systems, presence of N-nitrosamines in bacon, and also means of minimizing formation of these compounds. In addition, regulatory changes pertaining to nitrite usage in curing procedures as well as some areas of future research are discussed.
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