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  • Title: Volatile nitrosamines in microwave-cooked bacon.
    Author: Osterdahl BG, Alriksson E.
    Journal: Food Addit Contam; 1990; 7(1):51-4. PubMed ID: 2307266.
    Abstract:
    Bacon was analysed for volatile nitrosamines after microwave cooking, and the results were compared with those obtained after frying bacon in a pan. Microwave cooking gave statistically significantly lower levels of all three volatile nitrosamines detected in the bacon. NPYR was found in all 20 samples fried in a pan, but in only five microwave-cooked samples. The average volatile nitrosamine levels (micrograms/kg) in microwave-cooked bacon and pan-fried bacon were: NDMA, 0.3 and 1.2; NPIP, 0.04 and 0.2; NPYR, 0.1 and 4.5.
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