Volatile nitrosamines in foods and beverages: preliminary survey of the Italian market

Journal Article · Fri Jan 01 04:00:00 EST 1988 · Bull. Environ. Contam. Toxicol.; (United States)

DOI:https://doi.org/10.1007/BF01689384· OSTI ID:5348329

Gavinelli, M; Fanelli, R; Bonfanti, M; Davoli, E; Airoldi, L

The question whether humans suffer from cancer as a result of exposure to N-nitroso compounds has not been yet answered. Food is one of the sources of human exposure to these compounds, and during the past decade considerable attention has in fact been paid to the identification and quantitative determination of N-nitroso compounds in food, volatile N-nitrosamines being those studied most extensively. Many studies have been made in different countries to establish the degree of contamination of foodstuffs typical for each country and to identify the efforts needed to remove or at least reduce their presence in the environment. So far, there are only a few reports of nitrosamines in Italian cheese and beers, but no extensive studies have been made in Italy. The authors present here a preliminary survey on volatile nitrosamine content in foods and beverages on the Italian market, including canned beef, pork, poultry, cured meat, milk products, domestic Italian canned wines and beers. A recently developed methods used for measuring nitrosamines in solid food matrices by simultaneous distillation-extraction followed by high resolution gas chromatography-thermal energy analysis (HRGC-TEA). Liquid food matrices and beverages were screened for nitrosamine content after column extraction and HRGC-TEA.

• Research Organization: Istituto di Ricerche Farmacologiche Mario Negri, Milan, Italy
• OSTI ID: 5348329
• Journal Information: Bull. Environ. Contam. Toxicol.; (United States), Journal Name: Bull. Environ. Contam. Toxicol.; (United States) Vol. 40:1; ISSN BECTA
• Country of Publication: United States
• Language: English

Related Subjects

560300* -- Chemicals Metabolism & Toxicology
63 RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. MAT.
AMINES
BEVERAGES
BIOLOGICAL MATERIALS
BODY FLUIDS
CHEMICAL ANALYSIS
CHROMATOGRAPHY
EUROPE
FOOD
FOOD PROCESSING
GAS CHROMATOGRAPHY
HAZARDS
HEALTH HAZARDS
ITALY
MATERIALS
MEAT
MILK
NITROSAMINES
NITROSO COMPOUNDS
ORGANIC COMPOUNDS
ORGANIC NITROGEN COMPOUNDS
PROCESSING
QUANTITATIVE CHEMICAL ANALYSIS
SEPARATION PROCESSES
THERMAL ANALYSIS
WESTERN EUROPE