Nitrite curing salt

Nitrite curing salt, also known as curing salt or Prague powder, is a mixture of sodium chloride (salt) and sodium nitrite. It is typically produced by blending these two compounds to specific ratios, often 0.6% sodium nitrite to 99.4% salt. This blend is used primarily in the curing of meats.

Manufacturers add nitrite curing salt to processed meats to preserve them, prevent the growth of harmful bacteria like Clostridium botulinum, and contribute to the characteristic pink colour and cured flavour of products such as salami, ham, and sausages. It acts as a crucial preservative and colour fixative in these applications.

Sodium nitrite is authorised as a food additive in Great Britain and is listed on the Register of Food Additive Authorisations. EFSA has evaluated sodium nitrite and set an acceptable daily intake. Concerns have been raised regarding the potential formation of nitrosamines, which are classified by the WHO/IARC as possibly carcinogenic to humans, when nitrites react with amines at high temperatures. However, the NHS notes that the levels of nitrites used in cured meats are generally considered safe by regulatory bodies.