Nitrosamine Reference Materials

Formed by reactions between nitrites and certain secondary and tertiary amines, nitrosamines can occur unintentionally at several stages of food processing - particularly when certain foods are exposed to high temperatures, acidic environments, or specific chemical reactions.

Food-based nitrosamines have been studied increasingly in recent years - with a focus on cured and processed meats including bacon, sausages, and ham, as well as smoked fish, cheeses, and meats – because nitrosamine intake increases the risk of cancer, particularly in the gastrointestinal tract.

For this reason, regular testing for the presence of nitrosamines in food products, using quality nitrosamine reference materials such as those in our range below, is vital in safeguarding consumer health.