Volatile N-nitrosamines in selected Italian cheeses.

Abstract

Volatile N-nitrosamines are a small part of the larger class of nitroso compounds, which are widespread and often carcinogenic food contaminants. Since Freund’s discovery (1937) of human liver damage due to exposure to N-nitrosodimethylamine and Magee and Barnes’ demonstration of the toxic and carcinogenic action of this nitrosamine in animals (1956), many studies have set up to measure environmental contamination with these molecules. Beer and meats were found to be an important exogenous source, but other foods such as fish, vegetables and dairy products also made significant contribution to the total dietary intake of N-nitrosamines (MAFF, 1987 and 1992; Gangolli, 1994). Only few research projects have dealt with the measurement of nitrosamines in cheese (Goodhead et al., 1976; Gough et al., 1977; Sen et al., 1978 ; Elgersma et al., 1978; Stephany et al., 1978; Pedersen et al., 1980, Mavelle et al., 1991). The Italian food market has rarely been studied and no recent data are available about N-nitrosamines in cheeses in Italy (Cantafora et al, 1975; Cerutti et al., 1975).