Abstract: This review mainly introduces two main substances involved in nitrosation reaction:nitrite and nitrosamine. As a common addictive in meat products, nitrite plays important roles in bacteriostasis, antisepsis, and color protection. However, excessive intake of nitrite can lead to poisoning and even death. In addition, nitrite can react with amines in acidic environment, producing nitrosamines with carcinogenic and teratogenic effects. In this review, nitrite, nitrosamine and the main factors affecting nitrosation reaction are introduced in depth, the possible reactions and hazards of nitrite and nitrosamine in food and human body are discussed. Meanwhile, the control measures are introduced from the aspects of natural extracts, biological methods, and polyphenols and their compounds. In addition, this review introduces the detection methods of nitrosation reaction, such as spectrometry and chromatography, and analyzes their advantages and disadvantages. The current research hot spots of nitrosation at home and abroad are summarized and the future research directions in this field are prospected.