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  • Title: Current trends in levels of volatile N-nitrosamines in fried bacon and fried-out bacon fat.
    Author: Canas BJ, Havery DC, Joe FL, Fazio T.
    Journal: J Assoc Off Anal Chem; 1986; 69(6):1020-1. PubMed ID: 3804941.
    Abstract:
    Commercially processed bacon samples purchased from the Washington, DC, retail market have been periodically analyzed since 1971 for the presence of volatile N-nitrosamines in the fried product. During that time, a downward trend in the concentration of N-nitrosopyrrolidine has been observed, and between 1978 and 1980 it plateaued at 4-30 ppb, with an average of 11 ppb. A recent survey, however, indicates a change in this downward trend, with N-nitrosopyrrolidine found at levels ranging from 1 to 65 ppb, average 21 ppb. Volatile N-nitrosamines were found at levels up to 110 ppb in the fried product and up to 85 ppb in the fried-out bacon fat.
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