In this study, the levels of nitrosamines which can occur in 21 sausage samples provided from Elazığ, Konya, Kayseri and Ankara regions were investigated. NPyr was found in all that samples in the result of the analysis made by using gas chromatography with flame-ionization- detector. Whereas, NDMA, NDEA and NPip were determined in about 95% of samples analysed.

The levels of nitrasamirres determined in the sausage samples analysed were 5.1- 370.0 ppb, 2.5- 600.0 ppb, 6.5- 200.0 ppb, and 1.4- 125.0 ppb for NDMA, NDEA, NPyr and NPip respectively. According to the density groups, fourty- one %41, 17.95%, 10.26%, 6.41 %, 6.41%, 6.41 %, 7.69%, 2.56% 1.28% of the levels found for four nitrasamine derivatives were determined to be between 1.1- 20.0 ppb, 20.1- 40.0 ppb, 40.1- 60.0 ppb, 60.1- 80.0 ppb, 80.1- 100.0 ppb, 100.0- 150.0 ppb, 150.0- 200.0 ppb, 200.1- 400.0 ppb, 400.1- 600.0 ppb respectively.

In conclusion, it can be said that the occurence of nitrasamine derivatives in the levels, which can produce canserogenic effect in same samples, is due to the adding of the compounds with nitrate nitrite to these samples.