Nitrates and N-Nitrosamines in Cheese

Journal of Food Protection
J I GrayY Kakuda

Abstract

Use of nitrate in the manufacture of certain cheeses is sometimes questioned because of its potential involvement in formation of N-nitrosamines. Unlike cured meats, there was not much information available, until recently, regarding the presence of N-nitrosamines in cheese and other dairy products. This paper briefly reviews the mechanism of formation of such compounds in foods and discusses the necessity of selective and sensitive methods of analysis. Factors which may possibly influence formation of N-nitrosamines in cheese as well as further areas of research are also discussed.

Citations

Jun 1, 2012·Food Additives & Contaminants. Part B, Surveillance·Nurcan DeğirmencioğluSongül Sentürklü
Jan 13, 2018·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Susan GenualdiLowri DeJager
Sep 14, 2016·Korean Journal for Food Science of Animal Resources·Sun-Young ParkSang-Dong Lim

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