Sodium nitrite

Sodium nitrite is a white crystalline powder, an inorganic salt. It is produced industrially by reacting nitrogen oxides with sodium carbonate or sodium hydroxide. It is commonly used as a food additive.

Sodium nitrite is primarily used as a preservative in cured meats, such as ham and bacon. It helps to prevent the growth of bacteria, particularly Clostridium botulinum, which can cause botulism. It also contributes to the characteristic pink colour and cured flavour of these products.

Sodium nitrite is an authorised food additive in the UK and the EU, listed under E250. It has been evaluated by EFSA, which has established an Acceptable Daily Intake (ADI). Concerns have been raised about the potential formation of nitrosamines, which are carcinogenic, when nitrites react with amines in the body or during cooking at high temperatures. However, the Scientific Advisory Committee on Nutrition (SACN) has concluded that the risk from nitrites in cured meats is likely low at typical UK consumption levels, and the benefits of preventing botulism are significant. The UK's Committee on Carcinogenicity has also noted that while nitrosamines are a concern, the evidence linking dietary nitrite intake to cancer in humans is not conclusive.