Sodium nitrate

Sodium nitrate is a white crystalline salt that occurs naturally in some vegetables and is also produced industrially. It is manufactured from sodium nitrite and oxygen, or by reacting nitric acid with sodium carbonate or sodium hydroxide.

Sodium nitrate is primarily used as a preservative in cured meats, such as bacon, ham, and sausages. It helps to inhibit the growth of bacteria, particularly Clostridium botulinum, and contributes to the characteristic pink colour and flavour of cured products.

Sodium nitrate is authorised as a food additive in the UK and is listed in the Register of Food Additive Authorisations. The European Food Safety Authority (EFSA) has evaluated nitrates and nitrites, and their safety is regularly reviewed. Concerns have been raised about the potential formation of nitrosamines, which are classified as carcinogenic to humans by the International Agency for Research on Cancer (IARC), from nitrates and nitrites in cured meats. However, EFSA concluded that nitrates themselves are not carcinogenic, and the contribution of dietary nitrates to overall nitrosamine exposure is considered to be low when consumed within permitted levels.