This document discusses N-nitrosamines, which are potential carcinogens that can form in foods through several mechanisms. N-nitrosamines are derivatives of secondary amines and their mutagenic and carcinogenic properties have been established. They can form in foods through curing processes using nitrite, through direct-fire drying which incorporates nitrogen oxides, and through salt-drying of foods like fish. N-nitrosamines have also been found to migrate into foods from surfaces that contact foods, like rubber nipples or netting used in meat processing. While most research has focused on volatile N-nitrosamines, non-volatile varieties may also form in foods from native amine and nit