Nitrosamine compounds are chemical substances that contain the nitroso functional group (-N=O). These compounds can form naturally in certain foods and arise from various industrial processes. Nitrosamines are of concern due to their potential health risks, as some have been classified as possible human carcinogens. They are formed when nitrite, often present in preserved or processed foods, reacts with secondary amines, especially in high-temperature environments like cooking or during digestion. Regulatory agencies and industries strive to minimize nitrosamine formation and exposure, emphasizing the importance of understanding and managing these compounds in both food and other products to ensure consumer safety.