Nitrosamines can cause cancers in humans as well as in a wide variety of animal species. The two most common nitrosamines N-Nitrosodibutylamine (NDBA) and N-Nitrosodiethylamine (NDEA) are classified by the International Agency for Research on Cancer (IARC) as category 2 carcinogens.
Nitrosamines in Food
Research undertaken indicates that 90% of Nitrosamine compounds are carcinogenic. In food, nitrosamines are produced from nitrates and secondary amines, which often occur in the form of proteins. Nitrosamine formation can occur only under certain conditions such as high temperatures or in highly acidic conditions (the human stomach).
These processes lead to significant levels of nitrosamines in many foodstuffs, especially beer, fish, and fish by products. Also, meats and cheese that have been preserved in nitrite pickling salt can also produce nitrosamines.
RPS offer analysis for the following food-based nitrosamines by GC-MS and GC-TEA down to 1ppb:
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