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Food Additives & Contaminants Volume 9, 1992 - Issue 1
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Review of the occurrence and formation of non‐volatile N‐nitroso compounds in foodsFootnote†

A. R. Tricker German Cancer Research Center, Institute for Toxicology and Chemotherapy, Im Neuenheimer Feld 280, Heidelberg 1, W‐6900, Germany
&
S. J. Kubacki Department of Food Analysis, Institute of Biotechnology of Agricultural and Food Industry, Rakowiecka 36, Warsaw 12, Poland
Pages 39-69 | Accepted 16 Dec 1991, Published online: 10 Jan 2009

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Agnieszka Anna Niklas, Mikael Pedersen, Tue Christensen & Lene Duedahl-Olesen. (2023) Simultaneous determination of heterocyclic aromatic amines and N-nitrosamines in fried bacon cubes and slices using LC-(ESI/APCI)-MS/MS. Food Additives & Contaminants: Part A 40:4, pages 493-507.
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A.A. Niklas, S.S. Herrmann, M. Pedersen, M. Jakobsen & L. Duedahl-Olesen. (2022) The occurrence of volatile and non-volatile N‐nitrosamines in cured meat products from the Danish market. Food Chemistry 378, pages 132046.
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Changxia Sun, Rui Wang, Tianyu Wang & Qiang Li. (2020) Primary evaluation of nine volatile N-nitrosamines in raw red meat from Tianjin, China, by HS-SPME-GC–MS. Food Chemistry 310, pages 125945.
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Tabea Pflaum, Thomas Hausler, Claudia Baumung, Svenja Ackermann, Thomas Kuballa, Jürgen Rehm & Dirk W. Lachenmeier. (2016) Carcinogenic compounds in alcoholic beverages: an update. Archives of Toxicology 90:10, pages 2349-2367.
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S.S. Herrmann, L. Duedahl-Olesen, T. Christensen, P.T. Olesen & K. Granby. (2015) Dietary exposure to volatile and non-volatile N-nitrosamines from processed meat products in Denmark. Food and Chemical Toxicology 80, pages 137-143.
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S.S. Herrmann, L. Duedahl-Olesen & K. Granby. (2015) Occurrence of volatile and non-volatile N-nitrosamines in processed meat products and the role of heat treatment. Food Control 48, pages 163-169.
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Bhavbhuti M. Mehta. 2015. Handbook of Food Chemistry. Handbook of Food Chemistry 897 936 .
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S.S. Herrmann, L. Duedahl-Olesen & K. Granby. (2014) Simultaneous determination of volatile and non-volatile nitrosamines in processed meat products by liquid chromatography tandem mass spectrometry using atmospheric pressure chemical ionisation and electrospray ionisation. Journal of Chromatography A 1330, pages 20-29.
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Bhavbhuti M. Mehta. 2014. Handbook of Food Chemistry. Handbook of Food Chemistry 1 33 .
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Serpil Sahin & Isil Barutcu. 2011. Handbook of Food Safety Engineering. Handbook of Food Safety Engineering 412 443 .
Colin Crews. (2010) The determination of N-nitrosamines in food. Quality Assurance and Safety of Crops & Foods 2:1, pages 2-12.
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Zvi RappoportH. K. Chagger & A. Williams. 2010. Patai's Chemistry of Functional Groups. Patai's Chemistry of Functional Groups.
Janice E. Stuff, Eugenia T. Goh, Stephanie L. Barrera, Melissa L. Bondy & Michele R. Forman. (2009) Construction of an N-nitroso database for assessing dietary intake. Journal of Food Composition and Analysis 22, pages S42-S47.
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JI-HEE PARK, JUNG-MIN LEE, YONG-JIN CHO, CHONG-TAI KIM, CHUL-JIN KIM, KI-CHANG NAM & SEUNG-CHEOL LEE. (2009) EFFECT OF FAR-INFRARED HEATER ON THE PHYSICOCHEMICAL CHARACTERISTICS OF GREEN TEA DURING PROCESSING. Journal of Food Biochemistry 33:2, pages 149-162.
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Michael Habermeyer & Gerhard Eisenbrand. 2008. Process‐Induced Food Toxicants. Process‐Induced Food Toxicants 363 386 .
Sidney S. Mirvish. 2008. Food Contaminants and Residue Analysis. Food Contaminants and Residue Analysis 653 684 .
Lin Zhou, James Haorah, Fulvio Perini, Steven G. Carmella, Takayuki Shibamoto & Sidney S. Mirvish. (2006) Partial Purification from Hot Dogs of N -Nitroso Compound Precursors and Their Mutagenicity after Nitrosation . Journal of Agricultural and Food Chemistry 54:15, pages 5679-5687.
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Marion Dietrich, Gladys Block, Janice M. Pogoda, Patricia Buffler, Stephen Hecht & Susan Preston -Martin. (2005) A review: dietary and endogenously formed N-nitroso compounds and risk of childhood brain tumors. Cancer Causes & Control 16:6, pages 619-635.
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Margaretha Jägerstad & Kerstin Skog. (2005) Genotoxicity of heat-processed foods. Mutation Research/Fundamental and Molecular Mechanisms of Mutagenesis 574:1-2, pages 156-172.
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Jia Wang, W. Geoffrey Chan, Stephen A. Haut, Marc R. Krauss, Richard R. Izac & Walter P. Hempfling. (2005) Determination of Total N -Nitroso Compounds by Chemical Denitrosation Using CuCl . Journal of Agricultural and Food Chemistry 53:12, pages 4686-4691.
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Wendie L. Claeys, Kristel De Vleeschouwer & Marc E. Hendrickx. (2005) Quantifying the formation of carcinogens during food processing: acrylamide. Trends in Food Science & Technology 16:5, pages 181-193.
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Ronald B. Pegg & Fereidoon Shahidi. 2004. Nitrite Curing of Meat. Nitrite Curing of Meat 175 208 .
H. Pourazrang, A.A. Moazzami & B.S.Fazly Bazzaz. (2002) Inhibition of mutagenic N-nitroso compound formation in sausage samples by using l-ascorbic acid and ?-tocopherol. Meat Science 62:4, pages 479-483.
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James Haorah, Lin Zhou, Xiaojie Wang, Guoping Xu & Sidney S. Mirvish. (2001) Determination of Total N -Nitroso Compounds and Their Precursors in Frankfurters, Fresh Meat, Dried Salted Fish, Sauces, Tobacco, and Tobacco Smoke Particulates . Journal of Agricultural and Food Chemistry 49:12, pages 6068-6078.
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Nrisinha P. Sen, Stephen W. Seaman, Philander A. Baddoo, Christine Burgess & Dorcas Weber. (2001) Formation of N -Nitroso- N -methylurea in Various Samples of Smoked/Dried Fish, Fish Sauce, Seafoods, and Ethnic Fermented/Pickled Vegetables Following Incubation with Nitrite under Acidic Conditions . Journal of Agricultural and Food Chemistry 49:4, pages 2096-2103.
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Hiroyuki Kataoka, Shigeo Yamamoto & Shizuo Narimatsu. 2001. Environmental Analysis. Environmental Analysis 1 37 .
John S. Wishnok. 2001. Kirk-Othmer Encyclopedia of Chemical Technology. Kirk-Othmer Encyclopedia of Chemical Technology.
Nrisinha P. Sen, Stephen W. Seaman, Celine Bergeron & Robert Brousseau. (1996) Trends in the Levels of N -Nitrosodimethylamine in Canadian and Imported Beers . Journal of Agricultural and Food Chemistry 44:6, pages 1498-1501.
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N. A. Smith. (1994) CAMBRIDGE PRIZE LECTURE NITRATE REDUCTION AND N-NITROSATION IN BREWING*. Journal of the Institute of Brewing 100:5, pages 347-355.
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Nrisinha P Sen, Philander A Baddoo & Stephen W Seaman. (2006) Studies on the occurrence and formation of 2‐(hydroxymethyl)‐ N ‐nitrosothiazolidine‐4‐carboxylic acid (HMNTCA) and 2‐(hydroxymethyl)‐ N ‐nitrosothiazolidine (HMNTHZ) in various cured smoked meats, fish and cheese . Journal of the Science of Food and Agriculture 61:3, pages 353-356.
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