Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

2° Amines to N-Nitrosamines: Reaction with NaNO2

2° Amines to N-Nitrosamines: Reaction with NaNO₂

Secondary amines react with nitrous acid to form N-nitrosamines, as depicted in Figure 1. Nitrous acid, a weak and unstable acid, is formed in situ from an aqueous solution of sodium nitrite and strong acids, such as hydrochloric acid or sulfuric acid, in cold conditions. In the presence of an acid, the nitrous acid gets protonated. The subsequent loss of water results in the formation of the electrophile known as nitrosonium ion.

Structural Isomerism

Structural Isomerism

Isomerism in Complexes
Isomers are different chemical species that have the same chemical formula. Structural isomerism of coordination compounds can be divided into two subcategories, the linkage isomers and coordination-sphere isomers.
Linkage isomers occur when the coordination compound contains a ligand that can bind to the transition metal center through two different atoms. For example, the CN− ligand can bind through the carbon atom or through the nitrogen atom. Similarly, SCN− can...

Determining the pH of Salt Solutions

Determining the pH of Salt Solutions

The pH of a salt solution is determined by its component anions and cations. Salts that contain pH-neutral anions and the hydronium ion-producing cations form a solution with a pH less than 7. For example, in ammonium nitrate (NH4NO3) solution, NO3− ions do not react with water whereas NH4+ ions produce the hydronium ions resulting in the acidic solution. In contrast, salts that contain pH-neutral cations and the hydroxide ion-producing anions form a solution with a pH greater than 7. For...

Schemas

Schemas

A schema is a mental construct consisting of a cluster or collection of related concepts (Bartlett, 1932). There are many different types of schemata, and they all have one thing in common: schemata are a method of organizing information that allows the brain to work more efficiently. When a schema is activated, the brain makes immediate assumptions about the person or object being observed.

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same author

A staged and layered approach to restoring turbid nearshore coral reefs.

Journal of environmental management·2025

Same author

Coral-seeding devices with fish-exclusion features reduce mortality on the Great Barrier Reef.

Scientific reports·2024

Same author

Hierarchical settlement behaviours of coral larvae to common coralline algae.

Scientific reports·2023

Same author

Assessing the role of historical temperature regime and algal symbionts on the heat tolerance of coral juveniles.

Biology open·2020

Same author

Effect of Salt Level and Nitrite on Toxin Production by Clostridium botulinum Type E Spores in Smoked Great Lakes Whitefish <sup>1</sup>.

Journal of food protection·2019

Same author

Use of Antioxidant-Coated Salts as N-Nitrosamine Inhibitors in Dry- and Brine-Cured Bacon <sup>1</sup>.

Journal of food protection·2019

Same journal

Socioecological Factors Interact to Drive Differences in Hygiene Indicator Load on Retail Fresh Produce Available to Athens, GA Communities.

Journal of food protection·2026

Same journal

Modelling the process and formulation conditions which prevent the outgrowth of non-proteolytic Clostridium botulinum in chilled foods.

Journal of food protection·2026

Same journal

Class-Incremental Learning for Foodborne Pathogen Prediction Based on Clinical Surveillance Data.

Journal of food protection·2026

Same journal

Prevalence of Fecal Indicators and Viruses on Touchscreens and Other High-Touch Surfaces in Retail Food Establishments in the United States.

Journal of food protection·2026

Same journal

Addressing Regulatory Gaps: Comprehensive Residue Survey & Risk Assessment for the Specialty Crop Ziziphus mauritiana Lam. in Hainan and Guangdong, China.

Journal of food protection·2026

Same journal

Epidemiology and Control of Foodborne Diseases in Resource-Limited Settings: Insights from Afghanistan.

Journal of food protection·2026

See all related articles

Search research articles

Related Experiment Video

Updated: Jan 28, 2026

A General Method for Detecting Nitrosamide Formation in the In Vitro Metabolism of Nitrosamines by Cytochrome P450s

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.

J I Gray¹, C J Randall¹

¹Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada and Poultry Division, Production and Marketing Branch, Agriculture Canada, Ottawa, Ontario.

Journal of Food Protection

|March 1, 2019

Summary

This summary is machine-generated.

This review covers N-nitrosamine research in cured meats over the last 3 years. It discusses their occurrence, formation, and methods to minimize these carcinogenic compounds in food systems.

More Related Videos

Zebrafish as a Model to Assess the Teratogenic Potential of Nitrite

Zebrafish as a Model to Assess the Teratogenic Potential of Nitrite

Published on: February 16, 2016

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

Published on: March 14, 2018

Related Experiment Videos

Last Updated: Jan 28, 2026

A General Method for Detecting Nitrosamide Formation in the In Vitro Metabolism of Nitrosamines by Cytochrome P450s

A General Method for Detecting Nitrosamide Formation in the In Vitro Metabolism of Nitrosamines by Cytochrome P450s

Published on: September 25, 2017

Zebrafish as a Model to Assess the Teratogenic Potential of Nitrite

Zebrafish as a Model to Assess the Teratogenic Potential of Nitrite

Published on: February 16, 2016

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

Published on: March 14, 2018

Area of Science:

Food Chemistry
Toxicology
Food Safety

Background:

N-nitrosamines are carcinogenic compounds.
Their formation in food systems is a significant concern.
Cured meat products are a focus due to nitrite and amine content.

Purpose of the Study:

To review recent literature (past 3 years) on N-nitrosamines in food.
To focus on N-nitrosamines in cured meat products.
To examine occurrence, formation, minimization, and regulations.

Main Methods:

Literature review of scientific publications.
Analysis of occurrence data for nitrites, amines, and N-nitrosamines.
Examination of methods to reduce N-nitrosamine formation.
Discussion of regulatory changes and future research directions.

Main Results:

N-nitrosamines are present in cured meat products like bacon.
Understanding the occurrence of nitrites and amines is crucial.
Various methods exist to minimize N-nitrosamine formation.

Conclusions:

Continued research is needed on N-nitrosamines in food.
Minimizing formation is key to food safety.
Regulatory oversight is important for nitrite usage.