Potassium Nitrite
The short version
Potassium analog of sodium nitrite — a curing agent for meats with the same nitrosamine concern.
A curing salt that keeps meat pink and blocks botulism, but it can form nitrosamines — compounds linked to cancer — especially under high heat. That real benefit-vs-risk trade-off is why we flag it.
Safety profile
ADI of 0–0.07 mg/kg body weight (combined nitrites). Forms N-nitrosamines (probable human carcinogens, IARC group 2A) on reaction with amines under acid or heat — the same chemistry as sodium nitrite. Required residual is the minimum needed for safety: the WHO position is that nitrites are necessary against botulism but exposure should be minimized.
Sources
- WHO JECFA database: Potassium nitrite (INS 249), ADI 0–0.07 mg/kg bw as nitrite ion (2002) — World Health Organization / JECFA, 2002. ADI of 0–0.07 mg/kg bw (as nitrite ion)
- EFSA: Re-evaluation of potassium nitrite (E 249) and sodium nitrite (E 250) as food additives, EFSA Journal 2017;15(6):4786 — European Food Safety Authority, 2017. EFSA ADI 0.07 mg nitrite ion/kg bw/day; nitrosamine concerns
- EUR-Lex: Commission Regulation (EU) 2023/2108 amending Annex II to Regulation (EC) No 1333/2008 as regards nitrites (E 249–250) and nitrates (E 251–252) — European Union (EUR-Lex), 2023. Lowered EU maximum added and residual levels from 9 October 2025
- eCFR: 21 CFR 181.34 Sodium nitrite and potassium nitrite (prior sanctions), current text — U.S. Government (eCFR, Office of the Federal Register), 2026. US status for curing meat and poultry
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.