Smoking, meats

The most important sources of A-nitrosamines in terms of NDMA in the human diet are the following fried bacon, smoked meat, smoked fish (0.4 40 mg/kg), wine (10-21 mg/kg), and beer (0.1-0.5 mg/kg) [79]. 

Wilkens, L.R., Pierce, L.M., Franke, A., Kolonel, L.N., Seifried, A., Custer, L.J., Chang, W., Lum-)ones, A., and Donlon, T. (2001) Combined effeds of well-done red meat, smoking, and rapid N-acetyl-transferase 2 and CYP1A2 phenotypes in increasing coloredal cancer risk. Cancer Epidemiol. Biomarkers Prev., 10, 1259-1266. 

Features Present in environment due to incomplete combustion of organic matter (e.g., in coal tar volatiles, tobacco smoke, exhaust emissions, charcoal broiled meat smoke, edible oils, surf, waters, lake sediments)... 

In an attempt to develop SC-CO2 extraction as an analytical method. King et al. [16] extracted fat from meat products such as link sausage, luncheon meat, smoked ham and imported ham at 80°C and 34.5 and 69 MPa. Extraction rate was higher for meat products that were ground and dehydrated (1.80-2.45% moisture) prior to SC-CO2 extraction of lipids. 

Sources of human exposure to formaldehyde are engine exhaust, tobacco smoke, natural gas, fossil fuels, waste incineration, and oil refineries (129). It is found as a natural component in fmits, vegetables, meats, and fish and is a normal body metaboHte (130,131). FaciUties that manufacture or consume formaldehyde must control workers exposure in accordance with the following workplace exposure limits in ppm action level, 0.5 TWA, 0.75 STEL, 2 (132). In other environments such as residences, offices, and schools, levels may reach 0.1 ppm HCHO due to use of particle board and urea—formaldehyde foam insulation in constmction. 

Nitrite is part of the preserving process for cured meats. Cigarette smoke contains high levels of nitrite. 

Uses. Inactive dried yeasts are used as iagredients ia many formulated foods baby foods, soups, gravies, and meat extenders as carriers of spice and smoke flavors and ia baked goods. Yeasts used ia the health food iadustry are geaeraHy fortified with minerals and contain higher concentrations of the B vitamins, especially thiamin, riboflavin, and niacia (see Vitamins). 

Raucherung,/. fumigation smoking (of meat) incense burning. 

Rauch-f bung, /. smoke coloring, -fleisch, n. smoked meat. 

A high proportion of pork is pickled in brine and smoked, to make ham or bacon. The original process was to immerse the meat in a tank of cold brine for a period. A quicker method is to inject the cold pickle with hypodermic needles into the cuts. Smoking is carried out at around 52°C, so the cured bacon must be cooled again for slicing, packing and storage. 

During the curing process, some of the nitrites are converted to nitric oxide. This combines with the myoglobin proteins in the muscle of the meat to form the deep red nitric oxide myoglobin, which causes cured meats such as ham to turn pink during the smoking process. 

NAVEENA B M, MENDIRATA s K and ANJANEYULU A s R (2001) Quality of smoked spent hen meat treated with ginger extract , JAgric Food Chem, 49 (5) 522-4. 

It is normally found in Sub Saharan Africa. The natural reservoir are ticks, wild pigs, and warthogs. Ticks remain infected for life. It is resistant to cleaning and disinfection. It can survive for 15 weeks in putrefied blood, 70 days in blood on wooden boards, and 11 days in feces at room temperature. It can survive for up to 6 months in infected meats and can even survive in smoked or partly cooked sausages and other pork products. 

Diet is the major source of PAHs to humans. Authorities agree that most foods contain 1 to 10 pg total PAHs/kg fresh weight, that smoking or barbecuing fish and meats increases total PAH content up to 100-fold, that contaminated molluscs and crustaceans may contribute significantly to PAH intake, and that PAH carcinogenic risk to humans has existed at least since man began to... 

Cured meats, bacon, ham, smoked sausages, beef, canned meat, pork pies, smoked fish, frozen pizza and some cheeses contain nitrate and nitrite additives, typically at... 

---