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NITROSAMINES: A REVIEWa

1973; International Association for Food Protection; Volume: 36; Issue: 2 Linguagem: Inglês

10.4315/0022-2747-36.2.76

0022-2747

J. G. Sebranek, R. G. Cassens,

Water Treatment and Disinfection

Nitrosamines have become a recent problem for the food industry since it is thought that certain nitrosamine precursor's, such as sodium nitrite, which are commonly used in some foods, may lead to significant hazards in the food supply. This review draws together recent information and evaluates the problem of nitrosamines in foods. Chemistry of nitroso compounds is discussed and results of several animal studies are cited to emphasize the extreme toxic and carcinogenic potential of some of these compounds. The mechanism of action in tumor development is considered. Although not yet entirely clear, the most acceptable idea involves alkylation of cellular components such as DNA, RNA, and proteins which leads to changes in normal cell growth. Presence of nitrosamines in foods has been documented in several instances but more recent analytical techniques involving gas chromatography and mass spectrometry have indicated that levels in foods may be lower than previously believed. The potential for formation of nitrosamines from nitrite and secondary amines is discussed, in relation to food before consumption and to formation in the body, particularly the stomach, after consumption. Finally, analytical procedures are reviewed and briefly evaluated and some other possible sources of nitrosamines in the environment are considered.