Occurence and dietary exposure of volatile and non-volatile N-Nitrosamines in processed meat products

Susan Strange Herrmann, Lene Duedahl-Olesen, Kit Granby

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Abstract

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.
Original languageEnglish
Publication date2013
Number of pages1
Publication statusPublished - 2013
Event6th International Symposium on Recent Advances in Food Analysis - Prague, Czech Republic
Duration: 5 Nov 20138 Nov 2013
Conference number: 6
http://www.rafa2013.eu/

Conference

Conference6th International Symposium on Recent Advances in Food Analysis
Number6
CountryCzech Republic
CityPrague
Period05/11/201308/11/2013
Internet address

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