A model system for the formation of N-nitrosopyrrolidine in grilled or fried bacon

A simple model system has been developed which mimics the formation of the principal nitrosamine, N-nitrosopyrrolidine, in grilled or fried bacon. The yield of the nitrosamine in the model system may be estimated by a simple GC method. This has permitted the rapid screening of a variety of compounds which may influence nitrosamine in bacon. The antioxidant ethoxyquin inhibits nitrosamine formation in the model system.