Sodium Nitrite
This is what the ingredient is.
Sodium nitrite is an inorganic compound used historically since the Middle Ages for meat preservation. Synthetically produced for commercial food use.
Here is why it shows up on the label.
Curing agent for processed meats. Prevents botulism from Clostridium botulinum, fixes pink color in cured meats, and provides characteristic cured flavor. Used in bacon, hot dogs, ham, and deli meats.
Here is what food agencies say.
The FDA has approved it with strict limits: maximum 200 ppm in finished product. Europe sets a suggested daily limit of up to 0.06 milligrams per kilogram of body weight. Approved in US, EU with specific concentration limits.
Here is what research has found.
IARC classifies processed meat as Group 1 carcinogen (2015), though nitrite itself is not classified. Can form N-nitroso compounds under high heat. Studies in Meat Science (2020) document antimicrobial efficacy.
Here are a few things worth knowing.
High doses can cause methemoglobinemia (impaired oxygen transport). Formation of nitrosamines under high-heat cooking is a concern. Not recommended for infants under 6 months due to methemoglobinemia risk.
Sources
- FDA Regulations 21 CFR 172.175
- IARC Monograph 2015
- EFSA Opinion 2017
How to read this page
We publish plain facts about this ingredient so a label is easier to read. This is not medical advice, and it is not a recommendation to buy, avoid, or use anything. For a personal health question, talk with a clinician who knows your history.