An exception was NDMA and NPYR of which the formation seemed unaffected by increasing amount of nitrite. Among

several factors which can easily be controlled during the production, erythorbic acid was the factor which affected the levels of most NA in nitrite preserved sausages. The levels of most NA were found to be inversely proportional with increasing amounts of erythorbic acid (396–1104 mg kg−1). By preparing the sausages with 1000 mg kg−1 erythorbic Apoptosis inhibitor acid the levels of the different NA were reduced by 20–75%. The formation of NPIP was found to be closely linked to the amount of black pepper added. Adding ascorbyl palmitate, a fat soluble antioxidant, provided no additional protection from NA formation than a high level

of erythorbic acid (1000 mg kg−1) alone. Free iron and not haem stimulated the formation of some NA (NMTCA and NHPRO and maybe also NTCA) in sausages. Addition of free iron counteracted the inhibitory effect of erythorbic acid on the formation of NTCA and NMTCA. This work was supported by a research grant from the Ministry of Food Agriculture and Fisheries of Denmark, project Nitrosamines in meat products No. 3304-NIFA-11-0556. ”
“Chlorophenols (CPs) are a group of organochlorides of phenol that contains one or more covalently bonded chlorine atoms, which can be divided into five groups named mono-chlorophenols (2-CP, 3-CP, 4-CP), dichlorophenols (DCPs), trichlorophenols (TCPs), tetrachlophenols (TeCPs) and pentachlorophenols (PCPs). Chlorophenols SNS 032 are chemicals with high toxicity including estrogenic, mutagenic and carcinogenic effects. Additionally, they have very high acute toxicity, interfering with oxidative phosphorylation and inhibiting ATP synthesis (Ryczkowski,

1993). There is also evidence that CPs are precursors of extremely P-type ATPase toxic dioxins and furans either upon incineration (Ryczkowski, 1993) or after metabolism in humans (Veningerová, Prachar, Uhnák, & Kovačičová, 1994). The antimicrobiological properties of chlorophenols have led to their use as disinfectants in agriculture e.g. herbicides, insecticides and fungicides, and also as wood preservatives (Campillo, Penalver, & Hernández-Córdoba, 2006). CPs are biodegradable intermediates of 2,4-dichlorophenoxyacetic acid (2,4-D) and 2,4,5-trichlorophenoxyacetic acid (2,4,5-T) widely used in agriculture and other pesticides (Morales et al., 2005 and Quintana et al., 2007), and besides, drinking water chlorination disinfection process will also produce CPs (Michałowicz & Duda, 2007). The negative effect of CPs for human health has led to their categorisation and inclusion by the US Environmental Protection Agency and the Commission of the European Communities (Directive 76/464/EC) in the lists of priority pollutants (Wennrich, Popp, & Möder, 2000).