Nitrite and nitrate have for many decades been used for preservation of meat. However, nitrite can react with secondary amines in meat to form N-Nitrosamines (NAs), many of which have been shown to be genotoxic1 . The use of nitrite therefore ought to be limited as much as possible. To maintain a high level of consumer protection Denmark obtains National low limits of the nitrite use in meat products. An estimation of the dietary exposure to volatile NAs (VNA) and non-volatile NAs (NVNA) is necessary when performing a risk assessment of the use of nitrite and nitrate for meat preservation.
|Number of pages||1|
|Publication status||Published - 2013|
|Event||6th International Symposium on Recent Advances in Food Analysis - Prague, Czech Republic|
Duration: 5 Nov 2013 → 8 Nov 2013
Conference number: 6
|Conference||6th International Symposium on Recent Advances in Food Analysis|
|Period||05/11/2013 → 08/11/2013|