Sodium Nitrite

Ingredient Name: Sodium Nitrite

Alternative Names: Color (250), Preservative (250), Color Fixative (Sodium Nitrite), Mineral Salt (250), Nitrite (250).
E-Number: E250

Use in Food: Have you ever wondered why wieners and bacon are pink? This bright color occurs in meats that have been treated with sodium nitrite. Sodium nitrite is used as a preservative and color fixative in many…

… cured meats, poultry and fish. In addition to preventing the growth of botulism-causing bacteria (Clostridium botulinum), sodium nitrite also preserves the flavors of spices and smoke in cured meats, and slows the development of non-fresh odors and flavors (Epley, 1992).

Negative Effects: The safety of high levels of sodium nitrites in food such as bacon has been questioned, and its usage is carefully regulated in the US. Exposed to high temperatures, sodium nitrite may combine with protein-derived amines in meats to form nitrosamines, known carcinogens. Antioxidants such as ascorbic acid may be added in addition to sodium nitrite to prevent the formation of nitrosamines. (Scanlan, 2000)

Sodium nitrite has also been linked to hyperactivity (HAGSC, 2005), migraines and chronic obstructive pulmonary diseases (such as emphysema and bronchitis, although these effects have yet to be proven. (WebMD, 2007)

Positive Effects: While botulism toxin may be popular amongst Hollywood botox-philes, it’s a less than desirable guest in food. Sodium nitrite, a salt, has a drying effect on meat, robbing it of the moist environment bacteria require to live and grow. In the US, FDA-approved levels of sodium nitrite are used in the production of many cured meats and fish to prevent microbial growth. (eNotAlone, 2009)

FoodEssential Database: Below is a list of sausages that contain sodium nitrite. Sausages preserved with sodium nitrite are generally also preserved with sodium erythorbate, sodium diacetate, potassium lactate and/or vitamin C.

Food Categories:
- Hot Dogs
- Sausages
- Deli Ham & Salami
- Bacon
- Preserved Meats
- Canned Meats
- Smoked Meats
- Preserved Fish

References:-
eNotAlone – FDA Food Preservatives (2009). Viewed on May 10, 2009. Online: http://www.enotalone.com/article/8133.html

Epley, RJ, Addis, PB & Warthesen, JJ (1992, revised 1999) Nitrite in Meat. Viewed on May 10, 2009. Online:
http://www.extension.umn.edu/distribution/nutrition/DJ0974.html

HAGSC (2005) Guide to Food Additives. Viewed on May 10, 2009. Online: http://www.foodfigures.com/food_additive/E250_Sodium-nitrite_80.htm

Scanlan, RA (2000) Nitrosamines and Cancer. Viewed on May 10, 2009. Online: http://lpi.oregonstate.edu/f-w00/nitrosamine.html

WebMD (2007) Study: Cured Meats, COPD May Be Linked. Viewed on May 10, 2009. Online: http://www.webmd.com/news/20070417/study-copd-cured-meats-may-be-linked

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