Massey R C, Lees D
Food Safety Directorate, Ministry of Agriculture, Fisheries and Food, UK.
Food Addit Contam. 1992 Sep-Oct;9(5):435-40. doi: 10.1080/02652039209374095.
The organization of food surveillance in the UK is described, in particular as it has been applied to preservatives and their interaction products in foods. Applications of nitrates and nitrites as preservatives are discussed, together with the consequential exposure of consumers to these anions and their reaction products. Analytical methods for the determination of volatile and non-volatile N-nitroso compounds are referred to in relation to the results in food surveillance studies. Concentrations of Apparent Total N-nitroso Compounds (ATNC) averaged 2900 micrograms(N-NO)/kg in fried smoked bacon compared with 2400 micrograms/kg in fried unsmoked bacon; of this, known volatile and non-volatile N-nitroso compounds accounted for only 10-20%. ATNC were not detected in cheeses except those manufactured with added nitrate when ATNC levels up to 210 micrograms(N-NO)/kg were detected. Further studies are needed to determine the identity and toxicological properties of the non-volatile N-nitroso compounds.
本文描述了英国食品监测的组织情况，特别是其在食品防腐剂及其相互作用产物方面的应用。文中讨论了硝酸盐和亚硝酸盐作为防腐剂的应用，以及消费者对这些阴离子及其反应产物的接触情况。结合食品监测研究结果，提及了测定挥发性和非挥发性N-亚硝基化合物的分析方法。油炸烟熏培根中表观总N-亚硝基化合物（ATNC）的平均浓度为2900微克（N-NO）/千克，而油炸未烟熏培根中的平均浓度为2400微克/千克；其中，已知的挥发性和非挥发性N-亚硝基化合物仅占10%-20%。除添加硝酸盐制成的奶酪外，其他奶酪中未检测到ATNC，而在添加硝酸盐制成的奶酪中，检测到的ATNC含量高达210微克（N-NO）/千克。需要进一步研究以确定非挥发性N-亚硝基化合物的特性和毒理学性质。
