210 Effect of different storage conditions on nitrate/nitrite levels, microbiological quality and N-nitrosamines content in polish edible offals processed meat products

Domańska, K.; Kowalski, B.

doi:10.1016/s0378-4274(03)90209-8

Cited by 7 publications

(9 citation statements)

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“…Dimethylnitrosamine (DMN) is a potent hepatotoxin, carcinogen and mutagen [1] which exerts carcinogenic effects, cause fibrosis and induces hepatic necrosis in experimental animals through metabolic activation by CYP2E1 [1,2,3] in experimental animals. In a food survey conducted in Germany, DMN was detected in 31.5% of analyzed samples with the major dietary sources being cooked meat products, cooked fish and Spices [4]. Analysis of 280 samples of tinned food revealed that 46.1% contained DMN and/or N-nitrosopiperidine [4].…”

Section: Introductionmentioning

confidence: 99%

“…In a food survey conducted in Germany, DMN was detected in 31.5% of analyzed samples with the major dietary sources being cooked meat products, cooked fish and Spices [4]. Analysis of 280 samples of tinned food revealed that 46.1% contained DMN and/or N-nitrosopiperidine [4]. DMN have also been found in rubber products including gloves, balloons, toys, baby bottle teats, soothers and condoms [5].…”

Section: Introductionmentioning

confidence: 99%

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Protective effects of Annona muricata ethanolic leaf extract against Dimethylnitrosamine (DMN)-Induced Hepatotoxicity

Usunobun¹

2014

IOSRJPBS

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The present study was conducted to evaluate the protective role of ethanolic leaf extract of Annona muricata on dimethylnitrosamine (DMN)-induced hepatotoxicity in rat model. DMN administered rats (single dose orally, 12 mg/kg; on day 8) were pretreated with ethanolic leaf extract of Annona muricata (400 mg / kg body weight) for 7 days and sacrificed 48hrs after DMN intoxication. Results showed that DMN caused a marked rise in serum alanine aminotransferase (ALT), total cholesterol (TC), as well as marked decrease in serum total protein (TP), globulin, albumin (ALB), PCV, WBC, RBC, Hemoglobin and platelet compared to controls. However pretreatment with Annona muricata ethanolic leaf extract produced a significant decrease in the ALT and total cholesterol level and an increase in total protein, globulin, albumin and hematological parameters compared to DMN alone group. Taken these data together, it can be concluded that natural plant components such as Annona muricata leaves could protect the liver against dimethylnitrosamine (DMN)induced liver toxicity.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Protective effects of Annona muricata ethanolic leaf extract against Dimethylnitrosamine (DMN)-Induced Hepatotoxicity

Usunobun¹

2014

IOSRJPBS

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“…Thus, one expects that formation of nitrosamines in fish products produced from fish with a high content of BAs may be significant. Although NDMA and NPIP increase significantly in meat products treated with nitrites during storage at 4-8°C for 72 h (Domanska and Kowalski, 2002), little is known about the impact of storage conditions on the formation of these compounds in fish products (Al Bulushi et al, 2009). Ahn et al (2003) reported that gamma irradiation has a possibility to reduce N-nitrosamines in salted and fermented anchovy sauce.…”

Section: Nitrosaminesmentioning

confidence: 99%

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Köse¹

2010

Turk. J. Fish. Aquat. Sci.

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Traditional fish products (TFPs) are usually produced by applying old preserving methods such as salting, fermenting, drying and smoking. These products also greatly varies amongst the countries as well as within the same country by using many different applications such as differences in additives, percentage of salt or vinegar and maturing temperatures. Moreover, modifications in these techniques are also known due to food safety issues and changes in customer preference of new generation. Although such processing/preserving methods have been known as old techniques for many years, they have still wide acceptance around the world because of their specific taste and aroma.Due to their specific characteristics for varying many types, they have both advantages and disadvantages relating to seafood health risks that makes them difficult to identify, establish effective preventive and/or monitoring procedures. In this paper, the most common seafood health hazards were evaluated under five main traditional fish processing methods. The preventive measures were discussed along with effective monitoring in Hazard Analysis Critical Control Points (HACCP) system application for specific products by reviewing current literature and regulations under this subject. Seafood safety hazards were evaluated under two sections as 'raw material receiving and storage stage before processing including other ingredients and packaging materials', and 'processing and storage stage'.Although it is easy to prevent certain health hazards at the receiving stage, some of them have to be monitored from harvesting along with processing until consumption. The most common seafood health hazards, which threathens TFPs, were mainly found as histamine, parasites, Listeria monocytogenes and Clostridium botulinum, and they were discussed under each process type. In the scope of this study, preventive measures and further studies related to major health hazards are suggested under each specific TFPs.

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“…There are several factors affecting the formation of nitrosamines, namely the concentration of nitrite, acidity, temperature, storage condition, the alkalinity of amines, and the presence of catalysts or inhibitors. So it is very necessary to analyse the content of nitrosamines in food, especially in meat products [7], [8], [9], [10], [11]. Nitrosamine analysis in food can be done by high-performance liquid chromatography and gas chromatography with a detector system.…”

Section: Introductionmentioning

confidence: 99%

Analysis of Nitrosamines in Processed Meat Products in Medan City by Liquid Chromatography-Mass Spectrometry

Cintya

Silalahi

Putra

et al. 2019

Open Access Maced J Med Sci

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BACKGROUND: Nitrosamine is a carcinogen and the maximum level in processed meat products set by WHO. AIM: The purpose of this study was to determine nitrosamine levels in meat products in Medan City and compared nitrosamine levels with standards set by WHO. METHODS: The samples analysed were obtained from Berastagi Supermarket, sausages, burgers, corned beef and smoked beef. Nitrosamine levels were determined by reverse phase liquid chromatography-mass spectrometry. RESULTS: The results showed that only 5 out of 20 samples of N-nitroso-thiazolidine-4-carboxylic acid (NTCA) nitrosamine ranged from 501.290 to 4227.492 µg/kg. The highest level of NTCA was found in smoked beef (Chiefs), which is 4227.492 µg/kg. N-nitroso-2-methyl-thiazolidine-4-carboxylic acid (NMTCA) was contained in all the samples analysed which ranged from 20.50 to 989.175 µg/kg. The highest NMTCA nitrosamine content was found in smoked beef (Chiefs), which is 989.175 µg/kg. CONCLUSION: From this study reveal that nitrosamines in meat products exceed the maximum standards set by WHO (10 µg/kg).

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210 Effect of different storage conditions on nitrate/nitrite levels, microbiological quality and N-nitrosamines content in polish edible offals processed meat products

Cited by 7 publications

References 0 publications

Protective effects of Annona muricata ethanolic leaf extract against Dimethylnitrosamine (DMN)-Induced Hepatotoxicity

Protective effects of Annona muricata ethanolic leaf extract against Dimethylnitrosamine (DMN)-Induced Hepatotoxicity

Untitled

Analysis of Nitrosamines in Processed Meat Products in Medan City by Liquid Chromatography-Mass Spectrometry

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