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FAO/WHO (2003) Nitrite (and Potential Endogenous Formation of N-Nitroso Compounds). In: Safety Evaluation of Certain Food Additives and Contaminants, World Health Organization, Joint FAO/WHO Expert Committee on Food Additives, Geneva, WHO Food Additives Series No. 50.
http://www.inchem.org/documents/jecfa/jecmono/v50je05.htm

has been cited by the following article:

• TITLE: Nitrate Residues in Fruits, Vegetables and Bread Samples and Their Health Consequences

  AUTHORS: Yasser El-Nahhal

  KEYWORDS: Nitrate Residues, Cucumber, Tomato, Fruits

  JOURNAL NAME: Health, Vol.10 No.4, April 28, 2018

  ABSTRACT: Application of mineral fertilizers such as Nitrate or urea derivatives to crops is an essential agricultural step for fruits and vegetable production. This step may lead to accumulation of Nitrate levels in fruit and vegetables creating health risks such as cancer. This study aimed to determine nitrate residues in beard, fruits, vegetable and water samples collected from different locations and to correlate them with potential cancer cases in Gaza. Results showed elevated levels of Nitrate in some breads samples and all fruits, vegetable and water samples. This suggests high potential risk of population to cancer cases. So far, the growing incidence of cancer cases in Gaza strip may be attributed to high level of nitrate contents in bread, fruits, vegetable and water samples. It is recommended to exclude nitrate fertilization from agricultural process or replace it with other N-fertilizer source.