Activity: Attending an event › Participating in or organising a conference
Description
N-nitrosamines (NAs) are a class of compounds which include volatile nitrosamines (VNAs) and non-volatile nitrosamines (NVNAs), which are known carcinogenic compounds, primarily detected in processed meat products Although processed meat has been the primary focus of research on NAs occurrence, an EFSA report published in 2023 recommended the collection of data on NAs occurrence in foods other than processed meats, including fresh and processed vegetables, cereals, fermented foods and pickled preserves. This work aims to investigate changes in nitrite, nitrate as well as NA concentrations in vegetables processed and stored under different conditions. Nitrite and nitrate quantification were carried out by ion chromatography coupled with suppressed conductivity (IC-CD) and NAs in preliminary recovery experiments were determined by LC-MS/MS in multiple reaction monitoring mode (MRM)