Nitrosamines have been found in spice‐curing salt premixes which were used in meat products. A number of premixes were analysed using gas chromatography and high resolution mass spectrometry and the presence of N‐nitrosopiperidine was confirmed in the majority of the premixes. After storage for 6 months levels of N‐nitrosopiperidine had increased in most instances, and N‐nitrosopyrrolidine was detected in several samples.
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Gough et al. (1975) studied this question.
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