Food Toxicology 2(2+0)

Lesson 25 : Polycyclic Aromatic Hydrocarbons and Other Processing Products

Content of Nitrosamines in Food

Food Content	( m g/kg)
Hotdogs (frankfurter, franks)	0–84
Bacon and smoked meats	1–60
Ham (raw or roasted)	1–78
Fish (raw)	0–4
Fish (fried)	1–9
Fish (smoked, pickled)	4–26
Cheese (variety)	1–4

Inhibition of nitrosation reaction is possible. Nitrite is reduced to NO by the dehydro form of ascorbic acid. Likewise, tocopherols and other food antioxidants inhibit substitution reactions. Thus, the USDA now requires adding ascorbic acid (vitamin C) or erythorbic acid to bacon cure, a practice that greatly reduces the formation of nitrosamines. It is unknown at what levels, if any, nitrosamines are formed in humans after they eat cured meat products, or what constitutes a dangerous level in meat or in humans.