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.
Where it comes from
Manufactured by reaction of nitric oxide with potassium hydroxide, or by reduction of potassium nitrate. Less common in industry than sodium nitrite but used in low-sodium and speciality charcuterie formulations.
How it's used
Used at 100–150 mg/kg in cured meats to develop the characteristic pink color, suppress Clostridium botulinum, and produce the cured-meat flavor. Functionally equivalent to sodium nitrite — the active ion is NO2⁻.
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.
Physical & chemical properties
White to slightly yellow crystals or powder. Very soluble in water. Hygroscopic. Slowly oxidized to potassium nitrate (E252) on exposure to air.
Regulation worldwide
Permitted in the EU and most jurisdictions with strict maximum residual limits. Banned for organic-certified products in many regions.
Educational information only. Not medical or dietary advice.