Recent studies in Canada on the occurrence and formation of N-nitroso compounds in foods and food contact materials.

We present data on the levels of both volatile and nonvolatile N-nitroso compounds in various smoked meats, including bacon, and in food contact materials (e.g., baby bottle rubber nipples and pacifiers). Evidence presented suggests that the formation of N-nitrosothiazolidine and N-nitrosothiazolidine 4-carboxylic acid in smoked meats and bacon and that of N-nitroso-N-methylaniline in Icelandic smoked mutton, can be minimized by changing or modifying the smoking methods. The presence of two other nonvolatile N-nitroso compounds in these products is also reported.