Water Curing Salt

Water curing salt is a mixture of sodium chloride (salt) and sodium nitrite, sometimes with sodium nitrate. It is used in the curing of meats, particularly pork and beef, to preserve them and enhance their colour and flavour. The nitrite and nitrate components play a key role in the curing process.

Manufacturers add water curing salt to meats to act as a preservative, preventing the growth of harmful bacteria like Clostridium botulinum. It also helps to stabilise the pink/red colour of cured meats and contributes to their characteristic flavour. It is commonly found in products such as bacon, ham, sausages, and other cured meat items.

Sodium nitrite, a component of water curing salt, is authorised as a food additive in the UK and is listed in the Register of Food Additive Authorisations. EFSA has evaluated sodium nitrite and established an acceptable daily intake (ADI). Concerns have been raised about 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 or during digestion. However, regulatory bodies like EFSA consider nitrites safe at permitted levels in food, and the UK government advises limiting intake of processed meats.