Abstract
THE presence of the potent experimental carcinogens, N-nitrosamines, in food and their possible formation during food processing have recently received much attention. N-nitrosamine formation from the interaction of nitrite with secondary amines in mammalian stomach1,2 and in vitro by the action of nitrate-reducing bacteria has been reported3,4. This in vitro effect was confined to bacteria of the intestinal flora. Reports concerning N-nitrozation of secondary amines by bacteria isolated from food are scarce. Collins-Thompson et al.5 demonstrated the production of N-nitrosamines in vitro by bacteria isolated from meat products.
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References
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FONG, Y., CHAN, W. Bacterial Production of Di-Methyl Nitrosamine in Salted Fish. Nature 243, 421–422 (1973). https://doi.org/10.1038/243421a0
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DOI: https://doi.org/10.1038/243421a0
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