Detection of a new nitrosamine, N-nitroso-N-methylaniline, and other nitrosamines in Icelandic smoked mutton

Journal Article · Sun Apr 01 04:00:00 EDT 1990 · Journal of Agricultural and Food Chemistry; (USA)

DOI:https://doi.org/10.1021/jf00094a020· OSTI ID:6321109

Sen, N P; Baddoo, P A; Weber, D ^[1]; Helgason, T ^[2]

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1. Health and Welfare Canada, Ottawa, Ontario (Canada)
2. Diabetic Clinic, Reykjavik (Iceland)

Varying levels (1-48 ppb) of N-nitrosodimethylamine (NDMA), N-nitrosopyrrolidine (NPYR), and a previously undetected nitrosamine, N-nitroso-N-methylaniline (NMA), were detected in Icelandic smoked mutton. Traces (0.6-2.4 ppb) of N-nitrosothiazolidine (NThZ) and low levels (56-475 ppb) of N-nitrosothiazolidine-4-carboxylic acid (NTCA), the two N-nitroso compounds commonly detected in smoked meats, were also present in such products. Evidence presented suggests that NMA in the meat is produced by the interaction of nitrite and smoke generated by burning sheep dung, the traditional source of fuel used for smoking such products. Nitrosation of laboratory-generated sheep dung smoke produced NMA, as well as NDMA and NPYR. The identity of NDMA, NPYR, and NMA was confirmed by mass spectrometry. It is suggested that the formation of all of the above nitrosamines in Icelandic smoked mutton can be minimized by changing or modifying the method of smoking.

• OSTI ID: 6321109
• Journal Information: Journal of Agricultural and Food Chemistry; (USA), Journal Name: Journal of Agricultural and Food Chemistry; (USA) Vol. 38:4; ISSN JAFCA; ISSN 0021-8561
• Country of Publication: United States
• Language: English

Related Subjects

553004* -- Agriculture & Food Technology-- Food Protection & Preservation-- (1987-)
560300 -- Chemicals Metabolism & Toxicology
60 APPLIED LIFE SCIENCES
63 RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. MAT.
AEROSOLS
AGRICULTURAL WASTES
AMINES
ANIMALS
CARCINOGENS
COLLOIDS
DETECTION
DISPERSIONS
DOMESTIC ANIMALS
FOOD
FOOD INDUSTRY
FOOD PROCESSING
INDUSTRY
MAMMALS
MASS SPECTROSCOPY
MEAT
MEAT INDUSTRY
NITRITES
NITROGEN COMPOUNDS
NITROSAMINES
NITROSO COMPOUNDS
ORGANIC COMPOUNDS
ORGANIC NITROGEN COMPOUNDS
ORGANIC WASTES
OXYGEN COMPOUNDS
PROCESSING
RECOMMENDATIONS
RESIDUES
RUMINANTS
SHEEP
SMOKES
SOLS
SPECTROSCOPY
VERTEBRATES
WASTES