[Food inhibitors of the formation of carcinogenic nitroso compounds]. / Pishchevye ingibitory obrazovaniia kantserogennykh nitrozosoedinenii.

A study was made of the effect of plant preparations, pectin, plantastin, tiliaflan, cholosas and carbonic acid phytoextract from the fruit of the Umbelliferae family (CO2-EP) on the synthesis of carcinogenous nitrosodimethylamine from amidopyrine and sodium nitrite. Gas chromatography made in vitro and in short-term experiments on animals demonstrated plantastin to display an inhibitory action, which was less marked for tiliaflan, CO2-EP and cholosas. The system of experiments in question may be recommended for preliminary screening of the inhibitors of nitrosation with a purpose of using them for the prophylaxis of carcinogenesis induced by nitroso compounds.

[Benzo(a)pyrene content in sausage products]. / O soderzhanii benz(a)pirena v kolbasnykh izdeliiakh.

The content of the carcinogenic polycyclic aromatic hydrocarbon, benz(a)pyrene was determined in sausage products (boiled, raw- and semi-smoked) treated both with a smoke-air mixture and with the smoking liquid "Vakhtol". It was found that in raw- and semi-smoked sausage products treated with the smoke-air mixture, the level of benz(a)pyrene was 12-18 times greater than in boiled sausages exposed to the similar treatment. The use of the smoking liquid "Vakhtol" favours the manufacture of the produce not contaminated with carcinogenic substances. This forms basis for "Vakhtol" introduction into food industry.