Sodium nitrite

Sodium nitrite (NaNO2).

Preservative and color fixative in cured meats (ham, bacon, sausages).

Prevents growth of Clostridium botulinum in cured meats. Nitrite can react to form nitrosamines under certain conditions (heat/protein).

Formation of N-nitroso compounds is a concern; ascorbate/erythorbate added to cured meats to inhibit nitrosamine formation. Strict limits apply.

Permitted only in specified meat products with strict residual and added-nitrite limits.

Sodium nitrite is a permitted food additive in the U.S. for curing meat and poultry products under 21 CFR 172.175. It inhibits Clostridium botulinum growth in cured meats, and FDA/USDA rules set strict limits on residual nitrite. Ascorbate or erythorbate is typically added to reduce nitrosamine formation.

EU Annex II: e.g., 150 mg/kg residual nitrite in most cured meats; lower in some products. See Annex for exact categories.

0–0.07 mg/kg body weight per day (JECFA, as nitrite ion).