Table A.2.

Bibliographic databases and search strategy to be applied

Name	Timespan of the database	Search strategy to be applied*
Web of ScienceTM Core Collection (Editions=SCI‐EXPANDED, SSCI. Interface= Web of Science)	1975–present	(1)
Current Contents Connect® (Editions= all. Interface= Web of Science)	1998–present	(1)
CABI: CAB Abstracts® (Interface= Web of Science)	1910–present	(1)
FSTA® – the food science resource (Interface= Web of Science)	1969–present	(1)
Medline® – (Interface= Web of Science)	1946–present	(1)
Système Universitaire de Documentation (SUDOC) http://www.sudoc.abes.fr	18xx–present	(2)
Trove http://trove.nla.gov.au	Not specified	(2)
Global ETD search http://search.ndltd.org/	1900–present	(2)
OpenGREY http://www.opengrey.eu/	1990–present	(2)
N°	*Search strategy details
(1)	NDMA OR DMNA OR “N‐nitrosodimethylamine$” OR “Dimethylnitrosamine$” OR NMOR OR “N‐nitrosomorpholine$” OR NMEA OR “N‐nitrosomethylethylamine$” OR “N‐Methyl‐N‐nitrosoethanamin$” OR “1‐Ethyl‐1‐methyl‐2‐oxohydrazine$” OR “Methylaethylnitrosamin$” OR “N‐ethyl‐N‐methyl‐nitrous$” OR NPYR OR “N‐nitrosopyrrolidine$” OR NDEA OR DENA OR “N‐nitrosodiethylamine$” OR “diethyl‐2‐oxohydrazine$” OR “N‐Ethyl‐N‐nitrosoethanamin$” OR NPIP OR “N‐nitrosopiperidine$” OR NDPA OR “N‐nitrosodi‐n‐propylamine$” OR “N‐Nitroso‐N‐propyl‐1‐propanamin” OR Oryzalin OR NHPRO OR “N‐nitrosohydroxyproline$” OR NPRO OR “N‐nitrosoproline$” OR NSAR OR “N‐nitrososarcosine$” OR “N‐Nitrosomethylglycine” OR NMA OR “N‐nitrosomethylaniline$” OR “Phenylmethylnitrosamine” OR NDBA OR DBNA OR “N‐nitrosodibutylamine$” OR NDiBA OR “N‐nitrosodiisobutylamine$” OR NDBzA OR “N‐nitrosodibenzylamine$” OR NHMTCA OR “N‐nitroso‐2‐hydroxymethyl‐thiazolidine‐4‐carboxylic$” OR NTCA OR “N‐Nitroso‐thiazolidine‐4‐carboxylic$” OR NMTCA OR “N‐Nitroso‐2‐methyl‐thiazolidine‐4‐carboxylic$” OR NDPhA OR “N‐nitrosodiphenylamine$” OR NPIC OR “N‐nitrosopipecolic$” OR nitrosamine$ OR nitrosamide$ OR NOC$ AND (Lomo OR “cerdo adobado” OR “Pincho moruno” OR “Careta” OR “cerdo adobada” OR “Castilla” OR “cerdo adobada” OR Kasseler OR Bräte OR Surfleisch OR Toorvorst OR Šašlõkk OR Ahjupraad OR “Kiełbasa surowa biała” OR “Kiełbasa surowa metka” OR “Tatar wołowy” OR “danie tatarskie” OR “Dried ham” OR “dried sausage” OR salami OR “Cooked ham” OR “Emulsified sausages” OR “Filet d Ardenne” OR “Swedish Christmas Ham” OR Papillotes OR “Blinde vink” OR meat OR fish OR cheese OR “non‐heat treated processed meat” OR “heat‐treated processed meat” OR “Filet d Ardenne” OR “ripened cheese” OR “whey cheese” OR “beverage whiteners” OR “Wiltshire bacon” OR “Wiltshire ham” OR Entremeada OR entrecosto OR chispe OR orelheira OR cabeca OR salgados OR “toucinho fumado” OR “cured tongue” OR kylmâsavustettu poronliha OR “kallrökt renkött” OR bacon OR “filet” OR “bacon” OR rohschinken OR nassgepökelt OR “dry cured bacon” OR “dry cured ham” OR “jamon curado” OR “paleta curada” OR “lomo embuchado” OR cecina OR presunto OR “jambon” OR rohschinken OR trockengepökelt OR saucisson* OR salchichon OR chorizo OR curacion OR rohwürste OR salami OR kantwurst OR brisket OR rohschinken OR trockennassgepökelt OR nassgepökelt OR meat OR cheese OR fish OR dairy OR “pickled herring” OR sprat OR offal OR pâtés OR terrine OR poultry OR game animals OR milk OR whey)
(2)	(Nitrate$ OR Nitrite$) AND (nitrosamine$) OR (nitrosamide$) OR (NOC$) AND (meat OR cheese OR fish OR dairy OR milk OR whey)