Nitrate, Nitrite, and nitroso compounds in foods

Journal Article · Wed Apr 01 04:00:00 EST 1987 · Food Technol.; (United States)

OSTI ID:6785916

Hotchkiss, J H; Cassens, R G

The concern that human foods might contain nitroso compounds stems from the discovery in the early 1960s that domestic animals fed fish meal preserved with high levels of sodium nitrite were dying of liver failure. It has been known for many years that nitrite can combine with amines to form N-nitrosamines. N-nitrosodimethylamine was determined to be the cause of the liver failure. The nitrosamine resulted from the reaction between dimethylamine contained in the fish and the added nitrite. Because nitrite is an important and widely used human food additive, particularly in the curing of meats, poultry, and fish, research was undertaken by several groups around the world to investigate the occurrence of these compounds in human foods.

• Research Organization: Cornell Univ., Ithaca, NY
• OSTI ID: 6785916
• Journal Information: Food Technol.; (United States), Journal Name: Food Technol.; (United States) Vol. 41:4; ISSN FOTEA
• Country of Publication: United States
• Language: English

Related Subjects

550300 -- Cytology
560300* -- Chemicals Metabolism & Toxicology
59 BASIC BIOLOGICAL SCIENCES
63 RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. MAT.
AMINES
FOOD
HAZARDS
HEALTH HAZARDS
NITRATES
NITRITES
NITROGEN COMPOUNDS
NITROSAMINES
NITROSO COMPOUNDS
NUTRITION
ORGANIC COMPOUNDS
ORGANIC NITROGEN COMPOUNDS
OXYGEN COMPOUNDS
PRESERVATION