Cheese nitrosamines

Sen, N.P., Donaldson, B.A., Seaman, S., Iyengar, J.R., Miles, W.F. Paper presented at Symp. Nitrosamines in Cheese, 1977, Ottawa, Canada... 

In the last fifteen years there has been considerable interest in the analysis of volatile N-nitrosamines in foods. The primary focus has been on meat cured with nitrite (3 ) although nitrosamines have been shown to occur occasionally in other foods such as fish and cheese (, 3) Recently, attention has been directed to volatile nitrosamines in beer and other alcoholic beverages. The purpose of this paper is to review current information on the presence of nitrosamines in beer, and to discuss work done in our laboratory and elsewhere on the mode of formation of nitrosamines in beer. 

Uses/Sources. Research chemical impurity in herbicides treflan, isopropalin, and triflu-ralin contaminant in wastewater from chemical factories and production of cheese and brandy and other liquors. AT-nitrosamines are frequently produced during rubber processing and may be airborne in the workplace. 

Danish Institute of Protein Chemistry Investigations on formation and occurrence of volatile A-nitrosamines in Danish cheese, see Pedersen, E., J. Thomsen, and H. Werner Investigations on formation and occurrence of volatile nitrosamines in Danish cheese lARC Sci Publ. 1980 (31) 493-501. 

A29. Elgersma, R.H.C., R.P Sen, R.W. Stephany, P.L. 26A44. Schuller, K.S. Webb, and T.A. Gough A collaborative examination of some Dutch cheeses for the presence of volatile nitrosamines Neth. MiUc Dairy J. 32 (1978)... 

Nitrosamines are detected in variable amounts in many foods (Table 9.15). The most common compound is dimethylnitrosamine, which is also a most powerful carcinogen. Some activity has been ascribed to nitrosopiperidine and nitrosopy-rrohdine. In meat products cured and treated with pickhng salt, 30% of the samples contained ni-trosodimethylamine (NDMA 0.5-15 pg/kg) and 13% nitrosopyrrolidine (NPYR >0.5 pg/kg). About 25% of the cheese samples analyzed were contaminated (0.5-4.9 pg/kg). 

N-Nitrosamines have been found in a number of foods. The greatest attention was paid to their occurrence in smoked meats, cheeses... 

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