We measured by the Ames test the mutagenicity induced in heated pork samples under various cooking conditions. Grilled pork was more abundant in mutagens than grilled chicken, the mutagens mainly being formed when the sample was cooked at high temperature. These grilling-induced mutagens were decreased when six kinds of vegetable (egg plant, cabbage, bean sprout, carrot, onion and radish), four kinds of spice (ginger, sweet pepper, red pepper and pepper), or four kinds of seasoning (soy sauce, miso, malt vinegar and black rice vinegar) were added to the grilled pork. The induced mutagenicity was suppressed as much by cooking pork with these ingredients as it was by cooking with bean sprout or cabbage.