Abstract
Volatile N-nitrosamines were estimated in 258 food samples and 53 beverages purchased in Eastern France in 1987–88. N-nitrosodimethylamine (NDMA) was found in 278 samples (89%) with a maximum level of 16 μg/kg. The highest values were found in stone fruit spirits. Nitrite-cured meats, smoked meats and smoked fishes were contaminated with appreciable amounts of this N-nitrosamine. The other N-nitrosamines were found more rarely, and usually below 0·5 μg/kg. Beer NDMA content (mean:0·28 μg/litre) was lower than in the past due to the efforts of the brewing organizations.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
