Abstract
Treatment of certain foods, such as fish, beans and borscht which are typical of areas with a high incidence of gastric cancer, with 5000 ppm nitrite resulted in the formation of one or more mutagenic principles, as indicated by a Salmonella typhimurium test. S. typhimurium strain TA 1535 was the most sensitive of several indicator organisms tested. Formation of mutagenic material was highest at pH 3 with 5000 ppm nitrite, but significant amounts were also produced with 1000 ppm nitrite. More acidic as well as alkaline media led to a loss of the mutagenic activity over a 24-hr period. Ascorbic acid prevented the formation of the mutagenic material in nitrite-treated fish. Nitrite treatment of hot dogs, pork, beef, barley and sour milk produced no detectable mutagenic material.
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