Analysis and health risk assessment of nitrosamines in meat products collected from markets, Iran: with the approach of chemometric

No abstract is available for this paper.

• Publication year

  2021

• Venue

  Journal of Environmental Health Science and Engineering

• Publication date

  2021-06-21

• Fields of study

  Medicine, Chemistry, Environmental Science

• Identifiers
  DOI 10.1007/s40201-021-00692-zPMID 34900272PMCID PMC8617244
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Evaluating red meat putrefaction in long term storage in freezing condition based on co-variation of major biogenic amines and Total Volatile Nitrogen

  2021cited by this paper
• The concentration of polycyclic aromatic hydrocarbons (PAHs) in the processed meat samples collected from Iran’s market: a probabilistic health risk assessment study

  2020cited by this paper
• Assessment of Rice Marketed in Iran with Emphasis on Toxic and Essential Elements; Effect of Different Cooking Methods

  2020cited by this paper
• The concentration and health risk assessment of trace elements in commercial soft drinks from Iran marketed

  2020cited by this paper
• The concentration and probabilistic health risk assessment of trace metals in three type of sesame seeds using ICP- OES in Iran

  2020cited by this paper
• Concentration and health risk assessment of polycyclic aromatic hydrocarbons in commercial tea and coffee samples marketed in Iran

  2020cited by this paper
• Nitrite sources for cured meat products

  2020cited by this paper
• Dietary intake and health risk assessment of nitrate, nitrite, and nitrosamines: a Bayesian analysis and Monte Carlo simulation

  2020cited by this paper
• Effect of the spray and freeze dryers on the bioactive compounds of olive leaf aqueous extract by chemometrics of HCA and PCA

  2019cited by this paper
• Multi-walled carbon nanotubes modified with iron oxide and silver nanoparticles (MWCNT-Fe3O4/Ag) as a novel adsorbent for determining PAEs in carbonated soft drinks using magnetic SPE-GC/MS method

  2019cited by this paper
• Environmental Protection Agency

  2019cited by this paper
• Probabilistic health risk assessment (Monte Carlo simulation method) and prevalence of aflatoxin B1 in wheat flours of Iran

  2019cited by this paper
• Oxidative stability of virgin olive oil: evaluation and prediction with an adaptive neuro-fuzzy inference system (ANFIS).

  2019cited by this paper
• Analysis of Nitrosamines in Processed Meat Products in Medan City by Liquid Chromatography-Mass Spectrometry

  2019cited by this paper
• Monitoring and Risk Assessment of Lead and Cadmium in Milks from East of Iran Using Monte Carlo Simulation Method

  2019cited by this paper
• Critical review of major sources of human exposure to N-nitrosamines.

  2018cited by this paper
• Volatile N-nitrosamines in meat products: Potential precursors, influence of processing, and mitigation strategies

  2017cited by this paper
• Quantification of Total N-Nitrosamine Concentrations in Aqueous Samples via UV-Photolysis and Chemiluminescence Detection of Nitric Oxide.

  2017cited by this paper
• Characterization and validation of candidate reference methods for the determination of calcium and magnesium in biological fluids

  2017cited by this paper
• A Review of Adverse Effects and Benefits of Nitrate and Nitrite in Drinking Water and Food on Human Health

  2017cited by this paper
• Re‐evaluation of sodium nitrate (E 251) and potassium nitrate (E 252) as food additives

  2017cited by this paper
• Determination of Seven N-nitrosamines in Agricultural Food Matrices Using GC-PCI-MS/MS

  2016cited by this paper
• Potential health risk for residents around a typical e-waste recycling zone via inhalation of size-fractionated particle-bound heavy metals.

  2016cited by this paper
• Dietary exposure to volatile and non-volatile N-nitrosamines from processed meat products in Denmark.

  2015cited by this paper
• Determination of N-nitrosamines in processed meats by liquid extraction combined with gas chromatography-methanol chemical ionisation/mass spectrometry

  2015cited by this paper
• Formation and mitigation of N-nitrosamines in nitrite preserved cooked sausages.

  2015cited by this paper
• Assessment of heavy metals residues in milk powder and infant milk formula sold in Mansoura city, Egypt.

  2015cited by this paper
• Effects of plant polyphenols and α-tocopherol on lipid oxidation, residual nitrites, biogenic amines, and N-nitrosamines formation during ripening and storage of dry-cured bacon

  2015cited by this paper
• Synthesis and characterization of secondary nitrosamines from secondary amines using sodium nitrite and p-toluenesulfonic acid.

  2015cited by this paper
• Rapid determination of nitrosamines in sausage and salami using microwave-assisted extraction and dispersive liquid–liquid microextraction followed by gas chromatography–mass spectrometry

  2015cited by this paper
• Effective and reusable monolith capillary trap of nitrosamine extraction by superheated water from frankfurter sausage.

  2014cited by this paper
• Analysis of Micronutrients and Heavy Metals in Portuguese Infant Milk Powders by Wavelength Dispersive X-ray Fluorescence Spectrometry (WDXRF)

  2014cited by this paper
• Nitrosamines Extraction from Frankfurter Sausages by using Superheated Water

  2014cited by this paper
• N-nitrosamines in processed meat products – analysis, occurrence, formation, mitigation and exposure

  2014cited by this paper
• The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation.

  2014cited by this paper
• Determination of Seven Volatile N-Nitrosamines in Fast Food

  2014cited by this paper
• Simultaneous determination of volatile and non-volatile nitrosamines in processed meat products by liquid chromatography tandem mass spectrometry using atmospheric pressure chemical ionisation and electrospray ionisation.

  2014cited by this paper
• Supplemental Guidance for Assessing Susceptibility from Early-Life Exposure to Carcinogens

  2013cited by this paper
• Dietary N-nitroso compounds, endogenous nitrosation, and the risk of esophageal and gastric cancer subtypes in the Netherlands Cohort Study.

  2013cited by this paper
• Determination of volatile N-nitrosamines in meat products by microwave-assisted extraction coupled with dispersive micro solid-phase extraction and gas chromatography--chemical ionisation mass spectrometry.

  2012cited by this paper
• Determination of volatile nitrosamines in meat products by microwave-assisted extraction and dispersive liquid-liquid microextraction coupled to gas chromatography-mass spectrometry.

  2011cited by this paper
• Determination of volatile nitrosamines in various meat products using comprehensive gas chromatography-nitrogen chemiluminescence detection.

  2010cited by this paper
• Agency

  2010cited by this paper
• Handbook of Processed Meats and Poultry Analysis

  2008cited by this paper
• Method of determination of nitrosamines in sausages by CO2 supercritical fluid extraction (SFE) and micellar electrokinetic chromatography (MEKC).

  2007cited by this paper
• The effect of baking of various kinds of raw meat from different animal species and meat with functional additives on nitrosamine contamination level

  2007cited by this paper
• The occurrence of volatile N-nitrosamines in Estonian meat products

  2007cited by this paper
• On-site analysis of volatile nitrosamines in food model systems by solid-phase microextraction coupled to a direct extraction device.

  2006cited by this paper
• Nitrate, nitrite, and N-nitroso compounds in Finnish foods and the estimation of the dietary intakes

  1990cited by this paper
• Endothelium-derived nitric oxide relaxes nonvascular smooth muscle.

  1989cited by this paper
• Diet, Nutrition, and Cancer A Critical Evaluation

  1985influential reference
• Microbial formation of nitrosamines in vitro.

  1973cited by this paper
• Microbial Formation of Nitrosamines In Vitro

  1973cited by this paper

• Dietary intake and risk assessment of nitrosamine in processed meat products among medical staff during their night shift

  2025cites this paper
• Assessment and Risk Analysis of Nitrosamines in Sausages From Northern Iran

  2025cites this paper
• The latest advances on the formation, exposure level and control strategies of nitrosamines in meat, poultry and fish products.

  2025cites this paper
• Alternative Methods to Reduce the Formation of Nitrosamines in Cured Meats: A Review

  2025cites this paper
• Investigation of Volatile N-Nitrosamine Contents of Hams with Different Ingredients Produced in Turkey

  2024cites this paper
• Volatile N-nitrosamines in processed meat products: An approach for monitoring dietary exposure, assessing human risk, and evaluating variable correlations by principal component analysis and heat map.

  2024cites this paper
• A comprehensive review on various carcinogenic aspects of N-nitrosopiperidine (NPIP)

  2024cites this paper
• Chronic daily intake, probabilistic carcinogenic risk assessment and multivariate analysis of volatile N-nitrosamines in chicken sausages

  2024cites this paper
• Salvia officinalis L. and Salvia sclarea Essential Oils: Chemical Composition, Biological Activities and Preservative Effects against Listeria monocytogenes Inoculated into Minced Beef Meat

  2023cites this paper
• New and efficient direct-SLM two-phase hollow fiber electromembrane extraction coupled to GC/MS for the analysis of nitrosamines in different types of sausage: Investigation of meat type, meat percent and cooking methods.

  2023cites this paper
• N-nitrosamines in Qingdao dried aquatic products and dietary risk assessment

  2023cites this paper
• Volatile nitrosamines in a dry fermented sausage: Occurrence and effect of cooking on their formation

  2023cites this paper
• Occurrence of N-nitrosodimethylamine in roasted Alaska pollock fillets during processing and storage and preliminary cancer risk assessment.

  2023cites this paper
• Beyond Conventional Meat Preservation: Saddling the Control of Bacteriocin and Lactic Acid Bacteria for Clean Label and Functional Meat Products

  2023cites this paper
• N-Nitrosamines: A Potential Hazard in Processed Meat Products.

  2023cites this paper
• Therapeutic benefits of Salvia species: A focus on cancer and viral infection

  2022cites this paper
• Chemical Preservatives and Microbiological Contamination of Some Locally Processed Meat Products

  2022cites this paper
• Absolute Quantitation of N-Nitrosamines by Coulometric Mass Spectrometry without Using Standards.

  2022cites this paper
• The effect of cooking methods on the formation of volatile N-nitrosamine in sausages with different contents

  2022cites this paper
• Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives

  2022cites this paper
• Farsi gum (zedo gum) coating incorporated with Lactobacillus sakei; a novel shelf-life extension for Turkey breast during refrigerated storage

  year unknowncites this paper