DETERMINATION OF N-NITROSAMINES IN FOOD PRODUCTS
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From Nitrosamine Formation to Reliable Detection — A Practical Guide for the Food Analyst
N-nitrosamines occupy a peculiar place among food contaminants. They are not added deliberately, they are seldom visible in any analytical report unless one is specifically looking for them, and yet a very large proportion of them are potent carcinogens even at trace concentration.
This book has been written with the Indian food testing laboratory firmly in mind. Cured meats, smoked fish, dried and salted preparations, fermented and pickled foods, dairy products, and beer and other fermented beverages are all part of the food landscape our laboratories are asked to examine, and every one of these categories has, at some point in the international literature, been shown to carry a nitrosamine burden. Our laboratories are increasingly called upon to test for these compounds, whether for domestic regulatory compliance, for export consignments bound for markets with strict N-nitrosamine limits, or as part of routine process verification for curing and smoking operations.
