Sodium Nitrite
The short version
A curing agent used in processed meats to inhibit Clostridium botulinum and preserve color.
It keeps cured meats pink and, importantly, blocks deadly botulism. The catch: under high heat or in the body it can form nitrosamines, compounds linked to cancer in processed meat. That trade-off is why we flag it.
Where it comes from
Historically meats were cured with saltpeter (potassium nitrate), which bacteria converted to nitrite. Direct use of sodium nitrite became standard in the early 20th century for faster, more controlled curing.
How it's used
Used in bacon, ham, sausages, hot dogs, and cured fish at concentrations of 100 to 200 ppm. Provides the characteristic pink color and resists botulism in vacuum-packed meats.
Safety profile
ADI of 0.07 mg/kg body weight. Under high heat and in the presence of amines, nitrite can form nitrosamines, some of which are carcinogenic. The IARC classifies processed meat as Group 1 carcinogen partly due to this mechanism. Antioxidants like ascorbate are added to inhibit nitrosamine formation.
Physical & chemical properties
Yellowish-white crystalline powder, highly soluble in water. Strong oxidizing agent. Reacts with myoglobin to produce stable nitrosomyoglobin (cured meat color).
Regulation worldwide
Strictly regulated. EU and US limit residual nitrite to 80–150 ppm depending on product. Some jurisdictions are reducing permitted levels.
Educational information only. Not medical or dietary advice.