Nitrosamine Are Organic Compounds with The Chemical Structure R2N−N=O, Where R Is Usually an Alkyl Group, They Feature a Nitroso Group (NO+) Bonded To A Deprotonated Amine. Most Nitrosamines Are Carcinogenic in Nonhuman Animals.
Foods Which Have Been Shown to Contain Volatile Nitrosamines Include Cured Meats, Primarily Cooked Bacon; Beer; Some Cheeses; Nonfat Dry Milk; And Sometimes Fish. It Should Be Emphasized That Not All Samples Analyzed Contain Detectable Amounts Of Nitrosamines.
Nitrosamines Have No Known Industrial Use. However, They Can Be Found In Processed Foods As Unintentional By-Products Of Food Preparation And Processing. Nitrosamine Compounds Are Formed By A Reaction Between Nitrates Or Nitrites And Certain Amines.
They Have Been Found in Several Types Of Foodstuffs Such As Cured Meat Products, Processed Fish, Cocoa, Beer And Other Alcoholic Beverages. Nitrosamines May Also Be Present In A Variety Of Other Foods Such As Cooked Meat, Processed Vegetables, Cereals, Milk And Dairy Products, Or Fermented, Pickled And Spiced Foods.
