N-Nitrosothiazolidine in Cured Meat Products

Since N-nitrosothiazolidine (NTHZ) formation in cure-pumped bacon has recently been linked to the heating-smoking step in bacon processing, a survey of other smoked cured meat products was conducted, Nitrosothiazolidine was detected in 23 of 70 products, other than cure-pumped bacon, in concentrations ranging from 1.7 -19.0 ppb. No correlation of NTHZ values with either residual sodium nitrite or with product type was found.