Nitroso compounds are organic compounds containing the nitroso group (–N=O), many of which are mutagens. The food-relevant members are the nitrosamines, formed when secondary amines meet nitrosating agents derived from nitrite or nitrogen oxides during processing or storage. Their significance in food safety comes from strong evidence of carcinogenicity in animal studies, which has driven decades of research into their occurrence in cured meats, malt, cheese, and rubber-contact foods. Control strategies focus on prevention: limiting nitrite to effective levels, adding inhibitors like ascorbic acid, avoiding high-temperature abuse of cured products, and screening packaging materials for nitrosamine precursors.