Nitrite and nitrate have been widely used in the preservation of meat products for the
effective antimicrobial action against several pathogenic bacteria such as Clostridium …

Nitrite, nitrate, and their salts are added to processed meat products to improve color, flavor,
and shelf life and to lower the microbial burden. N‐Nitrosamine compounds are formed …

The aim of the study was to reveal the occurrence of volatile nitrosamines in a dry fermented
sausage (sucuk) samples from different brands, and to determine the effects of cooking time …

The potent two-phase hollow fiber electromembrane extraction technique coupled to gas
chromatography mass spectrometry (HF-EME/GC-MS) was proposed for the determination …

Nitrosamines are a class of chemical compounds that have been found to be impurities in a
variety of pharmaceutical products. These impurities have raised concerns due to their …

As widespread environmental carcinogens causing esophageal carcinoma (EC), the effects
of N-nitrosamines on human health hazards and accurate toxicity mechanisms have not …

Several epidemiological studies have reported a positive association between the
consumption of processed meats containing N-nitrosamines (NAs) and the incidence of …

Control of N-nitrosamines has been in the focus of health authorities in recent years
because many of these compounds are probable human carcinogens. In July 2018 the US …

Abstract Since 2018, N-nitrosodimethylamine (NDMA) has been a reported contaminant in
numerous pharmaceutical products. To guide the pharmaceutical industry, FDA identified an …

Abstract The International Agency for Research on Cancer has classified N‐
nitrosodiethylamine (NDEA) as a possible carcinogen and mutagenic substances, placing it …