STUDIES ON THE OCCURRENCE AND FORMATION OF (HYDROXYMETHYL)-N-NITROSOTHIAZOLIDINE-4-CARBOXYLIC ACID (HMNTCA) AND 2-(HYDROXYMETHYL)-N-NITROSOTHIAZOLIDINE (HMNTHZ) IN VARIOUS CURED SMOKED MEATS, FISH AND CHEESE

Because of the carcinogenic nature of many N-nitroso compounds, there is concern about their presence in foods. This paper presents some dat a on the levels of two non-volatile compounds (hydroxymethyl)-N-nitros othiazolidine-4-carboxylic acid (HMNTCA) and 2-(hydroxymethyl)-N-nitro sothiazolidine (HMNTHZ)) in various smoked foods such as 25 cured meat s, eight smoked fish and seafoods, 15 smoked poultry products, and 17 smoked cheeses. All samples were negative for HMNTHZ, but 11 of the cu red meats, six poultry products and two smoked fish contained HMNTCA a t levels of 10-260 mug kg-1. Upon frying, appreciable levels of HMNTHZ were formed in only one of 10 samples of cured meat products. The smo ked cheeses were all negative for HMNTCA.