Allervibe
E251
Sodium nitrate
A curing salt that acts as a slow-release source of nitrite in long-cured meat and some cheeses.
i Additive Details
| Is E251 Sodium nitrate safe?
Nitrate itself is comparatively unreactive, but the nitrite it forms can react with amines under high heat to yield nitrosamines, several of which IARC classifies as probable human carcinogens. IARC classifies processed meat as Group 1 carcinogenic to humans. Most dietary nitrate comes from vegetables such as spinach, rocket, lettuce and beetroot rather than from additives.
| Uses
Used in dry-cured hams, salami and other slowly matured meats, and permitted in some hard and semi-hard cheeses, where it prevents late blowing caused by Clostridium bacteria. It preserves little by itself; bacteria in the food gradually reduce it to nitrite, which does the curing.
| Interactions
Bacteria in the food, and oral bacteria after eating, convert it to nitrite, so it feeds into the same chemistry as E249 and E250. In cured meat, ascorbic acid (E300) and sodium ascorbate (E301) are used to suppress nitrosamine formation. Nitrates and nitrites have separate ADIs and are regulated separately.
| Origin
Occurs naturally as the mineral Chile saltpetre and is abundant in many vegetables. The food-grade additive is manufactured, usually by neutralising nitric acid with sodium carbonate or sodium hydroxide.
| Daily Intake
EFSA's 2017 re-evaluation confirmed an ADI of 3.7 mg per kg of body weight per day for the nitrate ion, shared with potassium nitrate (E252). It is separate from the much lower nitrite ADI. EFSA noted that nitrate intake from the whole diet, mostly vegetables, can exceed the ADI in some groups, while intake from additive use alone stays below it.
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.
- E249 Potassium nitrite A curing salt that, like sodium nitrite, fixes the colour of cured meat and inhibits Clostridium botulinum.
- E252 Potassium nitrate Saltpetre, a curing salt that slowly releases nitrite in dry-cured meat and certain cheeses.
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