Nitrosamines: Incredibly unsafe contaminants in different food commodities

Naseem Zahra, Muhammad Khalid Saeed and Muhammad Hassan Raza

Abstract

N-nitrosamines are an incredibly unsafe class of mixtures. The chance of the event of these mixtures in our food and in other ecological circumstances has caused worry over the previous decade. They are carcinogenic as well as mutagenic. Both tertiary and secondary amines react with nitro-sating substances to produce nitrosamines. Nitrosamine is most commonly present in food and water. It was first time discovered in 1863 in second amine that reacts with nitrite Volatile nitrosamines present in food are notrosodimethylamines while nonvolatile nitrosamines are not yet confirmed due to lack of analytical methodology. Solid phase extraction, mass spectrometry, gas chromatography and liquid chromatography are commonly used methods of nitrosamine determination. FDA has recommended permissible level of nitrosamines impurities of daily intake in different items. Vitamin C and different nutrients can prevent the transformation of nitrates and nitrites into nitrosamines.