Distribution of some volatile nitrosamines in cooked bacon.

It is now well established that cured meat products such as bacon contain trace amounts of N-nitrosodimethylaminel and that on cooking, N-nitrosopyrrolidine is f ~ r m e d . ~ ~ The origin of the N-nitrosopyrrolidine is not conclusively established, but may be formed from proline by nitrosation and subsequent decarb~xylation.~ The present study is restricted to the determination of these two nitrosamines, both of which are known to show carcinogenic a~t iv i ty .~? The distribution of these nitrosamines in cooked bacon, in the resulting cooked-out fat, and in the vapour produced during cooking has been measured.