Biomaterial Database

[Influence of microorganisms on the formation of nitrosamines]. 1978

D Klein, and P Lafont, and A Keshawarz

The N-nitroso compounds synthesis from amine and nitrite contained in food is influenced by many factors: -the pH; -the temperature; -the amine basicity; -the presence of organic groups which catalyse or inhibit the reaction. The chemical nitrosation of the amino group takes place at pH between 2 and 4,5. At the near neutrality pH of most of food, this synthetis, cannot be realised. Under these conditions the nitrosamine occurence can be explained by the effect of microorganisms. We have studied the influence of moulds used in cheese making on the nitrosation reaction in a middle where nitrate and amino groups are found together. The middles are realised on caseine or curdled milk, and contained 150 mg/l of nitrate and 100 mg/l of piperidine. The nitrosopiperidine has been identified in all the middles studied. The results are discussed concerning the risk of nitrosamine formation of this type of food during the technological process.

UI	MeSH Term	Description	Entries
D009573	Nitrites	Salts of nitrous acid or compounds containing the group NO2-. The inorganic nitrites of the type MNO2 (where M	Nitrite
D009602	Nitrosamines	A class of compounds that contain a -NH2 and a -NO radical. Many members of this group have carcinogenic and mutagenic properties.	Nitrosamine
D002611	Cheese	A nutritious food consisting primarily of the curd or the semisolid substance formed when milk coagulates.	Cheeses
D005511	Food Handling	Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.	Food Processing,Handling, Food,Processing, Food
D005516	Food Microbiology	The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.	Microbiology, Food
D005658	Fungi	A kingdom of eukaryotic, heterotrophic organisms that live parasitically as saprobes, including MUSHROOMS; YEASTS; smuts, molds, etc. They reproduce either sexually or asexually, and have life cycles that range from simple to complex. Filamentous fungi, commonly known as molds, refer to those that grow as multicellular colonies.	Fungi, Filamentous,Molds,Filamentous Fungi,Filamentous Fungus,Fungus,Fungus, Filamentous,Mold
D000588	Amines	A group of compounds derived from ammonia by substituting organic radicals for the hydrogens. (From Grant & Hackh's Chemical Dictionary, 5th ed)	Amine
D001419	Bacteria	One of the three domains of life (the others being Eukarya and ARCHAEA), also called Eubacteria. They are unicellular prokaryotic microorganisms which generally possess rigid cell walls, multiply by cell division, and exhibit three principal forms: round or coccal, rodlike or bacillary, and spiral or spirochetal. Bacteria can be classified by their response to OXYGEN: aerobic, anaerobic, or facultatively anaerobic; by the mode by which they obtain their energy: chemotrophy (via chemical reaction) or PHOTOTROPHY (via light reaction); for chemotrophs by their source of chemical energy: CHEMOLITHOTROPHY (from inorganic compounds) or chemoorganotrophy (from organic compounds); and by their source for CARBON; NITROGEN; etc.; HETEROTROPHY (from organic sources) or AUTOTROPHY (from CARBON DIOXIDE). They can also be classified by whether or not they stain (based on the structure of their CELL WALLS) with CRYSTAL VIOLET dye: gram-negative or gram-positive.	Eubacteria