Herrmann, Susan Strange1; Duedahl-Olesen, Lene1; Granby, Kit1
1 National Food Institute, Technical University of Denmark2 Division of Food Chemistry, National Food Institute, Technical University of Denmark
Nitrite and nitrate have for many decades been used for preservation of meat. However, nitrite can react with secondary amines in meat to form N-Nitrosamines (NAs), many of which have been shown to be genotoxic1 . The use of nitrite therefore ought to be limited as much as possible. To maintain a high level of consumer protection Denmark obtains National low limits of the nitrite use in meat products. An estimation of the dietary exposure to volatile NAs (VNA) and non-volatile NAs (NVNA) is necessary when performing a risk assessment of the use of nitrite and nitrate for meat preservation.
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6th International Symposium on Recent Advances in Food Analysis, 2013