Survey for n-nitroso compounds at Gorton's Seafood Center, The Gorton Group, Gloucester, Massachusetts 01930.
Krull-IS; Young-R; Fajen-JM
Thermo Electron Research Center, Waltham, Massachusetts, 1978 Feb; :1-10
A survey was conducted at Gorton Seafood Center (SIC-2092) in Gloucester, Massachusetts, to determine the workers' exposure to volatile and nonvolatile N-nitroso compounds and the presence or absence of these compounds in the raw, frozen fish and possibly final fish products. Air was sampled using ambient temperature traps in series, each containing 1N KOH solution (50ml). A mineral- oil (8020835) procedure for volatile N-nitrosamines analysis and GC/TEA conditions for their detection were used. HPLC/TEA analysis of biological samples for both volatile and nonvolatile N-nitroso compounds consisted of extracting known amounts of a fish sample with an organic solvent at liquid nitrogen (7727379) temperatures in a Waring blender. Analysis conditions consisted of two solvent systems: hexane:acetone at 2ml/min for polar compounds detection; and 90:10 hexane:acetone at 2ml/min for nonpolar compounds detection. There was no detectable volatile nitrosamines above the level of 10ng/m3 in the air samples studied. Mineral oil distillations on final fish products showed low levels of N- nitrosodimethylamine (62759) ranging from 10ppt to 200ppt. Both solvent systems used for HPLC/TEA showed a single TEA responsive peak in the amount of about 10.6ppb. Further peak testing is not recommended.
NIOSH-Publication; Field-Study; NIOSH-Survey; Region-1; IWS; Environmental-contamination; Analytical-methods; Pollution; Fishing-industry; Food-processing; Nitro-compounds
8020-83-5; 7727-37-9; 62-75-9
Field Studies; Industry Wide
NTIS Accession No.
Thermo Electron Research Center, Waltham, Massachusetts; National Institute for Occupational Safety and Healh, Cincinnati, Ohio, Walk-Through Survey Report
Thermo Electron Research Center Waltham, Massachusetts