The content of volatile N‐nitrosamines in over 4000 samples of domestic foodstuffs of plant and animal origin were studied. It was found that 88% of the samples studied contained N‐nitrosamines, the greatest amounts being detected in some samples of malt and beer, fish products and some meat products. The impact of food processing technologies on the formation of N‐nitrosamines is discussed. Possibilities of preventing the accumulation of N‐nitrosamines during the process of food production are discussed.