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  • Title: Nitrosamines in cured meat products.
    Author: Sen NP, Iyengar JR, Miles WF, Panalaks T.
    Journal: IARC Sci Publ (1971); 1976; (14):333-42. PubMed ID: 1033916.
    Abstract:
    One hundred samples of specially selected spiced meat products (sausages, salami, bologna, wieners, meat loaf, canned luncheon mean, etc) were analysed for nitrate, nitrite and volatile nitrosamines. None of the samples contained high levels of nitrosamines, but many contained traces, generally in the range from 2-50 mug/kg. Some contained as many as four nitrosamines, namely, NDMA, NDEA, NPip and NPy. In a few cases the samples were reanalysed after two weeks' storage at 4 or -20 degrees C, but no significant change in the nitrosamine levels could be detected. The identity of the nitrosamines was confirmed by GLC-high-resolution-MS.
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