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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.
Journal of Food Protection
|March 1, 2019
Summary
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.
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.
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