NITROSAMINES OCCURRENCE IN SOME FOOD PRODUCTS

We take samples of foodstuffs from different sources, The studied products where meat, fish and dairy products, vegetables, fruit and soups have been examined for the presence of nitrosamines. Meals food stuff were studied in order to assess the possibility of interactions of the constituents which could result in nitrosamine formation. We use gas chromatography and high resolution mass spectrometry for precise determination. The most frequently nitrosamines founded were Nnitrosodimethylamine and N-nitrosopyrrolidine present in meat samples and dairy products. Other foods had level of nitrosamines below the compulsory limits.