A rapid and sensitive method for the determination of non-volatile n-nitroso compounds in foods and human urine: recent data concerning volatile N-nitrosamines in dried foods and malt-based beverages.

Methods are described for the rapid screening of various foods for the presence of nitrosamino acids (mainly NPRO and NSAR) and of hydroxylated nitrosamines (mainly BHBN, NHPYR and NDELA). Rapid screening methods (HPLC-TEA and GC-TEA) are also described for the determination of the above mentioned nitrosamines in human urine. Recent monitoring data indicate that, in Canada, the NDMA levels in both malt and beer have decreased significantly during the last two years. Contrary to published reports, no volatile nitrosamines could be detected in vegetable oils or pasteurized milk. A new method, based on oxidation of nitrosamines and nitramines and reanalysis by GC-TEA, is described for the confirmation of low microgram/kg levels of volatile nitrosamines in foods.