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  • Title: Volatile N-nitrosamines in processed meat products and salami from Turkey.
    Author: Özbay S, Şireli UT.
    Journal: Food Addit Contam Part B Surveill; 2021 Jun; 14(2):110-114. PubMed ID: 33583352.
    Abstract:
    N-nitrosamines are harmful components that can be formed in processed meat products. Due to its production technique, salami is an important meat product in terms of volatile N-nitrosamines. In this regard, the presence of volatile N-nitrosamines, which may pose a risk for human health, was investigated in salami. N-nitrosamines were extracted from the salami and determined with a validated GC-MS method. Accordingly, the analysed samples of salami contained 7.86-29.11 ppb total volatile N-nitrosamines. The salami brand affected the type and level of N-nitrosamines (P <,005).
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