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Nitrosamine: Difference between revisions
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In the production of food Nitrosamines are formed from the joining of amines and a nitrosating agent. Especially in the process of direct-fire drying nitrogen from the air combines with amines to form volatile Nitrosamines. Ascorbic acid and sulfur dioxide are often used to prevent the formation of Nitrosamines but usally only limit it. Not much is known about these volatile Nitrosamines but that they occur in a variety of foods including fish, meats, dairy products, and more. While investigators assure that the intake of these Nitrosamines is only 1 microgram per person a day, the dangers still exist. | |||
<ref name=mig> | <ref name=mig> Sahelian, Ray. [http://www.ncbi.nlm.nih.gov/pubmed/6831466 Formation and occurrence of nitrosamines in food.] ''US National Library of Medicine National Institutes of Health'' Web. Last Accessed 8 March 2015.</ref> | ||
== Uses == | == Uses == | ||
