Detecting Nitrosamines in Food and Drink: Applied Gas Chromatography

摘要

Recent scientific research has found compelling evidence linking preservatives, such as nitrites, used in the food industry with increased rates of cancer. Such findings have placed pressure on the industry to take measures to improve detection of carcinogenic compounds generated from nitrites, known as N-nitroso compounds (NOCs). Interest has grown across the media and scientific community in assessing the links between processed meats and increased cancer incidence, spurred by research carried out in 2015 by 22 cancer scientists from 10 countries, who reviewed more than 400 studies on processed meat, covering epidemiological data from hundreds of thousands of people [1].