N‐nitrosamines in foods

Abstract

N‐nitrosamines are an extremely hazardous class of compounds. The possibility of the occurrence of these compounds in our food and in other environmental situations has caused concern over the past decade. This review examines the literature which provides an understanding of the chemistry of N‐nitrosamine formation. Particular attention is paid to the more recent reports concerning methodology for determining N‐nitrosamines and to the reports since 1970 on the occurrence of N‐nitrosamines in foods. The literature concerning factors which influence N‐nitrosamine formation in foods is evaluated and discussed.