N-Nitrosamines in Meat Products: Formation, Detection and Regulatory Challenges

Nitrosamines (NAs) are a class of chemical compounds predominantly formed during the processing, curing, and storage of meat products through the reaction of nitrites with amines. Decades of toxicological and epidemiological evidence have unequivocally established several NAs as potent human carcinogens, with strong associations with gastrointestinal, pancreatic, and liver cancers. This review critically examines the pathways of NA formation in meat, the influence of processing conditions, and the factors contributing to their variability in food products. It also outlines state-of-the-art analytical techniques for their detection and summarizes recent scientific efforts to reduce their formation. Despite scientific consensus on the health hazards posed by dietary exposure to NAs, regulatory control remains fragmented and insufficient. Therefore, this review highlights the pressing need for coordinated international action and the development of a harmonized regulatory framework to mitigate public health risks.