Survey of Cured Meat Products for Volatile N-Nitrosamines: Comparison of Two Analytical Methods

A survey has been completed of 106 cured meat samples for 14 volatile N-nitrosamines. N-Nitrosopyrrolidine has been confirmed in fried bacon at levels ranging from 5 to 75 ppb. Unconfirmed trace levels of N-nitrosodimethylamine have been observed in a variety of cured meat products. The comparison of the multi-detection gas-liquid chromatographic (GLC)- mass spectrometric method with the mineral oil distillation-thermal energy analyzer (TEA) method for the determination of volatile N-nitrosamines in foods shows good agreement between the analytical methods, especially at the 10 ppb level, and excellent agreement between the GLC and TEA analyses of an identical sample extract.