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  • Title: Survey of cured meat products for volatile N-nitrosamines: comparison of two analytical methods.
    Author: Havery DC, Fazio T, Howard JW.
    Journal: J Assoc Off Anal Chem; 1978 Nov; 61(6):1374-8. PubMed ID: 730642.
    Abstract:
    A survey has been completed of 106 cured meat samples for 14 volatile N-nitrosamines. N-Nitrosopyrrolidine has been confirmed in fried bacon at levels ranging from 5 to 75 ppb. Unconfirmed trace levels of N-nitrosodimethylamine have been observed in a variety of cured meat products. The comparison of the multidetection gas-liquid chromatographic (GLC)-mass spectrometric method with the mineral oil distillation-thermal energy analyzer (TEA) method for the determination of volatile N-nitrosamines in foods shows good agreement between the analytical methods, especially at the 10 ppb level, and excellent agreement between the GLC and TEA analyses of an identical sample extracts.
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