Can anyone provide me with more information about how the pasteurization of snus helps eliminate or reduce the amount of nitrosamines? Thanks in advance.

I think there is something on snus production in one of the Snuff Takers Ephemeris issues.

The tobacco used in snus is air cured which contains much less nitrosamines than fire cured tobacco. The pasteurization process kills any micro-organisms on the leaf, stopping the fermentation process and further reducing nitrosamine levels. That’s the gist of it to my understanding.

So the nitrosamines are present in the leaf and brought out by fire curing and fermentation; and reduced by air curing and pasteurization?

I’m not sure of the exact science behind it but here is a good overview: snuson.com/content.php?136-The-difference-between-Swedish-snus-and-American-smokeless