Nitrosamines

Nitrosamines are nitroso compounds with strong carcinogenicity, formed by the reaction of amines with nitrogen oxides or nitrites. They occur in foods through indirect contamination, such as migration from rubber or packaging materials, or through formation during processing, notably when nitrite-cured meats are fried at high temperatures. Volatile members such as N-nitrosodimethylamine and N-nitrosodiethylamine have been found in malt, cheese, and smoked products. Because they are potent mutagens with no safe threshold assumed, regulators monitor dietary exposure, set guidance values, and require mitigation measures such as ascorbate addition to cured meats and low-NOx malting practices.