On The Variation Of Levels And Distribution Of N-Nitrosamines In Foods In The Tianjin Market

N-nitrosamines are one of kinds of potential carcinogenic compounds which were found to be associated with bladder cancer in humans and can induce tumors primarily in the esophagus, liver, and other organs. Because animal-derived foods and products are one of most important component in human food, great efforts have been made to investigate these compounds on formation and control in meat product. We surveyed the occurrence of nine N-nitrosamines species in pork, beef, chicken and mutton purchased from supermarket of Tianjin municipality. N-nitrosodinpropylamine (NDPA) was detected in chicken, mutton, pork and beef meat samples at concentration of 0.45, 1.34, 2.93 and 1.31ng/mL, respectively. It is the highest value compared with the other eight N-nitrosamines. We could not find N-nitrosodiphenylamine (NDPhA) in chicken, mutton, pork and beef, the concentration N-nitrosodimethylamine (NDMA) was very low in the four different animal-derived foods and products. The content of nine N-nitrosamines is different in different kinds of animal foods and products. We speculate this may be related to the local animal feeding pattern. The results provided information regarding the occurrence of N-nitrosamines in animal-derived foods and products; it can provide some guidance for the consumption of meat.