THE FATE OF N-NITROSAMINES IN THE ENVIRONMENT AND APPLICABLE METHODS FOR THEIR REMOVAL FROM WATER

N-nitrosamines belong to a group of organic compounds with the general chemical structure. R1N(-R-2)-N=O, and are formed by oxidation reactions of secondary or tertiary amines with nitrosating agents. They have been found in tobacco products, smoked meats, alcoholic beverages, cheeses, and canned fruits and are considered undesirable for consumption. They are regularly detected in fish processing and leather industry wastewater, as well as in the production of pesticides, dyes and rubber. Although present in trace amounts, they pose a serious threat to the aquatic environment and human health. In recent years, N-nitrosamines have been the subject of numerous analytical studies, have attracted the attention of various regulatory agencies, and have been classified as substances that are probably carcinogenic to humans. Understanding the formation pathways of N-nitrosamines in aqueous systems, the mechanisms of degradation and transformation, and their impact on the environment and human health is crucial for preventing their formation and thus for selecting physicochemical and/or other methods for their removal from water. This article provides a detailed overview of the formation mechanisms and the efficiency of removal of N-nitrosamines from water by different methods.

Automated summary

N-nitrosamines are organic compounds formed by oxidation reactions of amines with nitrosating agents. They are found in various products and industries and pose a threat to human health and the aquatic environment. Understanding their formation pathways and removal efficiency is crucial for prevention and treatment.