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Nitrite and nitrate salts can be found in foods as additives or as unwanted contaminants. They are additives that have been used for many years in the production of cheese in foods and in the curing of meat and fish.
Cheese is a very popular and diverse food. In cheese production, Clostridium spp. Nitrates are used as additives in order to prevent problems such as late swelling that may occur due to However, especially nitrite combines with secondary amines to form N-nitroso compounds.
N-nitroso compounds are known as toxic, carcinogenic, mutagenic and teratogenic substances. The negative effects on human health are very high. The carcinogenic effects of N-nitrosamines were first determined by animal studies.
Nitrite is the precursor substance of N-Nitroso compounds with carcinogenic effect. Nitrites turn into nitrous acid in an acidic environment, and nitrous acid reacts with secondary amines and N-substituted amides to form N-nitroso compounds. nitrosamines; It causes liver, kidney, stomach, lymphoid cancers.
The detection of nitrosamines in foods is therefore very important. Nitrosamine analyzes should be performed in dairy products such as cheese or meat products, and necessary precautions should be taken for the product to detect nitrosamines.
