Possible breakdown of volatile N-nitrosamines by enzymatic and/or microbiological agents in Swiss raw sausage.

The degradation trends of 4 added nitrosamines (NDMA, NDEA, NPIP and NPYR) in Italian type salami have been investigated. All of the added NA's were partly degraded during the ripening period of the sausages (29 days); the aliphatic ones were less stable than the heterocyclic.