The fermented foods yoghurt, bread and cheese were analysed for the presence of apparent totalN‐nitroso compounds (ATNC) by a group‐selective procedure involving direct chemical denitrosation and chemiluminescence detection of the released nitric oxide. The levels of ATNC were below the 20μg(N‐NO)/kg detection limit in all 20 yoghurts, 23 of the 24 bread samples and 28 out of 31 different varieties of cheese analysed. ATNC were detected in most of those cheese samples manufactured with added nitrate, including Edam, Gouda and Havarti, in concentrations ranging from 30 to 210μg(N‐NO)/kg.