Nitrat, Nitrit, Nitrosamine in Lebensmitteln. Statusbericht 1995

Abstract

Existing legal regulations in Germany guarantee the observance of the maximum mean daily nitrate and nitrite intake as proposed by the WHO. From a technological point of view, the nitrate and nitrite content of most of the meat products can be further reduced without impairing the preserving action of these food additives. On account of the high nitrate level in some kinds of vegetables, human nitrate intake can be reduced in a most efficient way by nitrate reducing measures during vegetable production and processing. Attention has to be paid on the occurrence and behaviour of amino-groups containing compounds as potential precursors of N-nitrosamines. Such precursors are especially formed by fermentation reaction. There exists still a lack of knowledge concerning the formation of nitrosamines during simultaneous processing of nitrate-rich foodstuffs (e.g. vegetables) and amine-rich foodstuffs (e.g. cheese, fish) both in housholds and during the industrial preparation of ready-to-serve meals. (WEN)Available from TIB Hannover: RN 2898(1995,01) / FIZ - Fachinformationszzentrum Karlsruhe / TIB - Technische InformationsbibliothekSIGLEDEGerman