[Volatile N-nitrosamines in sausage products].

The authors studied the content of volatile N-nitrosamines (NA) in the most common sausage products. It was established that the total content of NA in sausage products is not high and ranges from trace amounts up to 10 micrograms/kg product. The allowable doses of nitrite in the sausage manufacture being low, no relationship was discovered between the content of NA and residual nitrite in meat products.

[Fat absorption following temporary ischemia of the small intestine].

Ischemia of the rat small intestine lasting 40 min leads to pronounced structural disorders in lipid transport across the enterocytes, reduction in enzymatic activity of the cells and in absorption function, and to the loss of fat with feces. The normalization of the indicated parameters occurs at varying times and ends after 1 month. Fat transport abnormality is marked by an increase in lipid drops in the cavities of the smooth endoplasmic network, appearance of large and numerous matrix lipids, by a greater reduction, as compared to normal, in the membranes of the rough endoplasmic network and lamellar complex in the epithelium of the villi.

[N-nitrosamines in beer and nonalcoholic beverages].

The content of carcinogenic N-nitrosamines was examined in beer, kvas, kvas wort, in dried pear and drink prepared from the dried fruit. An analysis was made with the use of the fluorescence technique. It was found that only some of the beer grades contain a negligible amount of N-nitrosamines.