Meat products can be contaminated with carcinogenic N-nitrosamines, which is ascribed to the reaction between a nitrosating agent, originating from nitrite or smoke, and a secondary amine, derived from protein and lipid degradation. Although in model systems it is demonstrated that many amine containing compounds can be converted to N-nitrosamines, the yield is dependent of reaction conditions (e.g., low pH and high temperature). In this article, the influence of the composition of the meat products (e.g., pH, a, spices) and processing (e.g., ageing, ripening, fermentation, smoking, heat treatment and storage) on the presence and availability of the amine precursors and the N-nitrosamine formation mechanism is discussed. In addition, this article explores the current N-nitrosamine mitigation strategies in order to obtain healthier and more natural meat products.

Regarding food borne intoxications, the accumulation of biogenic amines must be avoided in all kinds of food products. Moreover, biogenic amines can function as precursors for the formation of carcinogenic N-nitrosamines when nitrite is present. To estimate the food safety of the dry fermented sausages available on the Belgian market, a screening of the residual sodium nitrite and nitrate contents, biogenic amines and volatile N-nitrosamine concentrations was performed on 101 samples. The median concentrations of residual NaNO2 and NaNO3 were each individually lower than 20mg/kg. In general, the biogenic amine accumulation remained low at the end of shelf life. Only in one product the amounts of cadaverine and putrescine reached intoxicating levels. Concerning the occurrence of N-nitrosamines, only N-nitrosopiperidine and N-nitrosomorpholine were detected in a high number of samples (resp. 22% and 28%). No correlation between the presence of N-nitrosamines and the biogenic amines content was observed. Although the N-nitrosamines could not been linked to specific product categories, the occurrence of N-nitrosopiperidine could probably be attributed to the use of pepper.

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Aims:  To investigate microbial diversity and population dynamics of spoilage‐sensitive modified‐atmosphere‐packaged (MAP) artisan‐type cooked ham in relation to storage temperature. Methods and Results:  Modified‐atmosphere‐packaged cooked ham samples were stored at different temperatures (4, 7, 12 and 26°C). Traditional methods were combined with polymerase chain reaction (PCR)‐based techniques, i.e. a culture‐dependent, repetitive DNA sequence‐based method (rep‐PCR) and a culture‐independent approach (PCR‐denaturing gradient gel electrophoresis of 16S rRNA gene fragments; PCR‐DGGE). rep‐PCR on DNA extracted from MRS isolates indicated that Leuconostoc carnosum and Enterococcus faecalis prevailed at all temperatures, with the latter becoming more important above 7°C. PCR‐DGGE indicated the additional presence of Carnobacterium divergens and Brochothrix thermosphacta at all temperatures. Discriminant analysis related variation within the Leuc. carnosum cluster to the storage temperature. High performance liquid chromatography revealed that lactic acid was the main metabolite because of glucose consumption. Conclusions:  Leuconostoc carnosum, C. divergens, E. faecalis and Br. thermosphacta are the main spoilage bacteria of artisan‐type MAP cooked ham. Their population dynamics are affected by storage temperature. Significance and Impact of the Study:  Temperature can condition the development of spoilage in artisan‐type MAP cooked ham, acting at both species and biotype level.

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