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E250PreservativeElevated concern
Sodium Nitrite
In plain words
The short version
A curing agent used in processed meats to inhibit Clostridium botulinum and preserve color.
Why we flag it
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.
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.
The detail
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.
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.
Yellowish-white crystalline powder, highly soluble in water. Strong oxidizing agent. Reacts with myoglobin to produce stable nitrosomyoglobin (cured meat color).
Strictly regulated. In the EU, Regulation (EU) 2023/2108 lowered the limits. Since 9 October 2025, the maximum amount of nitrite that may be added to most meat products is 80 mg/kg, expressed as nitrite ion (55 mg/kg for sterilised meat products). Some traditionally cured products have separate limits, and maximum residual levels also apply. In the US, nitrites and nitrates in cured meat and poultry may not result in more than 200 ppm of nitrite (as sodium nitrite) in the finished product, with separate rules for bacon.
Sources
- EFSA — Re-evaluation of potassium nitrite (E 249) and sodium nitrite (E 250) as food additives (2017) — European Food Safety Authority (EFSA Journal 2017;15(6):4786), 2017. ADI 0.07 mg nitrite ion/kg bw per day; nitrosamine concerns
- Commission Regulation (EU) 2023/2108 of 6 October 2023 amending Annex II to Regulation (EC) No 1333/2008 and the Annex to Regulation (EU) No 231/2012 as regards nitrites (E 249-250) and nitrates (E 251-252) — Official Journal of the European Union (via Publications Office), 2023. Lowered EU maximum added nitrite levels from 9 October 2025
- 9 CFR 424.21 — Use of food ingredients and sources of radiation (USDA FSIS, meat and poultry) — US eCFR (Office of the Federal Register), 2026. US limit of 200 ppm nitrite in finished cured meat and poultry
- IARC — Agents Classified by the IARC Monographs, Volumes 1–123 (2019 list) — International Agency for Research on Cancer, 2019. Processed meat classified Group 1
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.