PhD defence on nitrosamines in processed meat products

In her PhD project, Susan Strange Herrmann from the National Food Institute studied whether there is a connection between the amount of nitrite added and the amount of N-nitrosamines formed, and whether there are other factors which are significant for the formation or mitigation of N-nitrosamines. She took up the question whether the amount of N-nitrosamines which the Danish population is exposed to through processed meat products should give rise to concern.

See the invitation to Susan Strange Herrmann’s PhD defence of the thesis: N-nitrosamines in processed meat products – analysis, occurrence, formation, mitigation and exposure.

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