Food Addit Contam. 1992 Sep-Oct;9(5):435-40. doi: 10.1080/02652039209374095.

Surveillance of preservatives and their interactions in foodstuffs.

Food additives and contaminants

R C Massey, D Lees

PMID: 1298647 DOI: 10.1080/02652039209374095

Abstract

The organization of food surveillance in the UK is described, in particular as it has been applied to preservatives and their interaction products in foods. Applications of nitrates and nitrites as preservatives are discussed, together with the consequential exposure of consumers to these anions and their reaction products. Analytical methods for the determination of volatile and non-volatile N-nitroso compounds are referred to in relation to the results in food surveillance studies. Concentrations of Apparent Total N-nitroso Compounds (ATNC) averaged 2900 micrograms(N-NO)/kg in fried smoked bacon compared with 2400 micrograms/kg in fried unsmoked bacon; of this, known volatile and non-volatile N-nitroso compounds accounted for only 10-20%. ATNC were not detected in cheeses except those manufactured with added nitrate when ATNC levels up to 210 micrograms(N-NO)/kg were detected. Further studies are needed to determine the identity and toxicological properties of the non-volatile N-nitroso compounds.

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Substances

• Food Preservatives
• Nitrates
• Nitrites

MeSH terms

• Food / standards
• Food Preservatives* / adverse effects
• Food Preservatives* / analysis
• Nitrates / adverse effects
• Nitrates / analysis
• Nitrates / chemistry
• Nitrites / adverse effects
• Nitrites / analysis
• Nitrites / chemistry
• United Kingdom

Publication Types

• Journal Article
• Review