Localised occurrence of N‐nitrosopyrrolidine in fried bacon

Experiments have been carried out in which bacon rashers were fried to a final temperature of 140°C either whole or after division into lean, fat and rind. Where rashers were fried whole, similar levels of N ‐nitrosopyrrolidine were found in the lean, fat, rind and exuded fat of individual bacon sides, although there was up to a ten‐fold difference between bacon from different sides. When the lean, fat and rind were fried separately, the N ‐nitrosopyrrolidine was found almost exclusively in the residual fatty tissue and the exuded fat, with only just detectable quantities being found in the lean and rind of a few samples.