Allervibe
E249
Potassium nitrite
A curing salt that, like sodium nitrite, fixes the colour of cured meat and inhibits Clostridium botulinum.
i Additive Details
| Is E249 Potassium nitrite safe?
Under high heat, nitrite can react with amines in meat to form nitrosamines, several of which IARC classifies as probable human carcinogens. IARC classifies processed meat, which contains nitrite, as Group 1 carcinogenic to humans, and major health bodies recommend limiting processed meat intake. EU rules restrict which foods it may be added to and the maximum amounts permitted.
| Uses
Cures bacon, ham, sausages, salami and other processed meats. It stabilises the pink colour, contributes to the cured flavour and blocks the growth of Clostridium botulinum. It is used far less often than sodium nitrite (E250) and usually appears as part of a curing salt mixture.
| Interactions
Chemically it behaves like sodium nitrite (E250), since the nitrite ion does the work. Ascorbic acid (E300) or sodium ascorbate (E301) is often added alongside it to slow nitrosamine formation. Nitrates (E251, E252) act as a slow reservoir that bacteria convert into nitrite.
| Origin
Synthetic. Made industrially by absorbing nitrogen oxides into a solution of potassium hydroxide or potassium carbonate.
| Daily Intake
EFSA's 2017 re-evaluation set the ADI for the nitrite ion at 0.07 mg per kg of body weight per day, shared by E249 and E250. JECFA's ADI is 0.06 mg per kg.
Information is sourced from public regulatory bodies (EFSA, FDA, WHO) and is for reference only. Always read the package and consult a healthcare professional for medical advice.
Related additives
- E213 Calcium benzoate The calcium salt of benzoic acid, a preservative for acidic foods and beverages.
- E200 Sorbic acid An organic acid used as a preservative, mainly against moulds and yeasts.
- E201 Sodium sorbate The sodium salt of sorbic acid; no longer authorised as a food additive in the EU.
- E203 Calcium sorbate The calcium salt of sorbic acid, a mould and yeast inhibitor removed from the EU authorised list in 2018.
- E251 Sodium nitrate A curing salt that acts as a slow-release source of nitrite in long-cured meat and some cheeses.
- E252 Potassium nitrate Saltpetre, a curing salt that slowly releases nitrite in dry-cured meat and certain cheeses.
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