Commercially purchased bacon has been periodically analyzed since 1971 for N-nitrosopyrrolidine in the fried product. The downward trend in the concentration of N-nitrosopyrrolidine that has been observed is partially explained by the use of reduced levels of nitrite and increased levels of ascorbate in bacon curing mixtures.
Download full-text PDF |
Source |
|---|
Publication Analysis
Top Keywords
Similar Publications
Literature compilation of volatile -nitrosamines in processed meat and poultry products - an update.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess
October 2019
Office of Food Additive Safety, Center for Food Safety and Applied Nutrition, US Food & Drug Administration (US FDA) , College Park, MD , USA.
A compilation of volatile -nitrosamine levels in processed (e.g., cured, canned, smoked) meat and poultry products is presented.
View Article and Find Full Text PDFSupercritical fluid extraction of volatile N-nitrosamines in fried bacon and its drippings: method comparison.
J AOAC Int
February 1997
U.S. Department of Agriculture, Agriculture Research Service, Eastern Regional Research Center, Philadelphia, PA 19118, USA.
N-Nitrosopyrrolidine (NPYR) and N-nitrosodimethylamine (NDMA), known animal carcinogens, are consistently formed in bacon during frying. As a result, commercial bacon has been subject to regulatory monitoring and compliance for the past 20 years to ensure that N-nitrosamines do not exceed the 10 ppb volatile level. Currently, time-consuming distillation-solvent extraction and solid-phase extraction (SPE) methods are used for this purpose.
View Article and Find Full Text PDFN-Nitrosamines in Nitrite-Cured Chicken-Seal Salami.
J Food Prot
April 1995
Food Research Division, Bureau of Chemical Safety, Food Directorate, Health Protection Branch, Health Canada, Ottawa, Ontario, K1A 0L2 Canada.
The effect of inclusion of mechanically separated seal meat (MSSM) and seal protein hydrolyzate (SPH) on the formation of N-nitrosamines in chicken salami was investigated. Inclusion of MSSM (10 or 20%) or SPH (1 or 2%) in salami had little effect on the formation of N-nitrosodimethylamine (NDMA) in the products. While the control sample contained 0.
View Article and Find Full Text PDFFormation of N-nitrosamines in microwaved versus skillet-fried bacon containing nitrite.
Food Chem Toxicol
May 1989
Food and Drug Administration, National Center for Toxicological Research, Jefferson, AR 72079.
Differences in volatile N-nitrosamines (NNAs) found in nitrite-cured bacon cooked in an electric skillet and a microwave oven were determined. Samples of bacon were fried in an electric skillet at 171 and 206 degrees C and in a standard microwave oven (rated at 700 W full power) for 45 and 75 sec/slice. The level of NNAs were determined in the cooked bacon and fried-out fat by using gas chromatography-thermal energy analysis.
View Article and Find Full Text PDFComparison of three methods for determination of N-nitrosopyrrolidine in fried dry-cured and pump-cured bacon.
J Assoc Off Anal Chem
August 1988
U.S. Department of Agriculture, Food Safety and Inspection Service, Washington, DC 20250.
Three methods, the mineral oil distillation (MOD), the dry column (DC), and a low temperature vacuum distillation (LTVD), for the determination of N-nitrosopyrrolidine in dry-cured and pump-cured bacon were compared. Each method uses the thermal energy analyzer for the determinative step. The coefficients of variation for repeatability were 10.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!