Allervibe
E250
Sodium nitrite
A curing salt that gives cured meats their pink color and inhibits Clostridium botulinum.
i Additive Details
| Uses
Cures bacon, ham, hot dogs, salami, pastrami, cured sausages, and most other processed and cured meats. Provides the characteristic pink color, contributes to flavor, and prevents the growth of Clostridium botulinum.
| Precautions
Under high-heat cooking conditions, nitrites can form nitrosamines, several of which IARC classifies as probable human carcinogens. IARC classifies processed meat (which contains nitrites) as Group 1 carcinogenic to humans. Major health bodies recommend limiting processed meat intake.
| Interactions
Reacts with secondary amines in meat protein under heat to form nitrosamines. Manufacturers increasingly add ascorbic acid (E300) or sodium ascorbate (E301) to suppress this reaction.
| Origin
Synthetic. Produced industrially by absorbing nitrogen oxides into sodium hydroxide solution.
| Daily Intake
EFSA's 2017 re-evaluation set the ADI for nitrite ion at 0.07 mg per kg of body weight per day. 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.
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