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Abstract
The total level of N-nitrosamine contamination of beer, tobacco products, dairy products, meat products and food seasoning items (Bouillon cubes) was determined by a colorimetric method. The dairy products presented the lowest level of nitrosamine contamination (mean value 0.003 mg/kg); while the bouillon cubes gave the highest range of nitrosamine contamination (0.078–2.585 mg/kg). The levels of nitrosamine in the meat products, alcoholic beverages and tobacco products were between 0.001 and 1.972 mg/kg; 0.008 and 0.019 mg/kg; and 0.004 and 0.023 mg/kg respectively.