Preservative (curing agent)
Also known as: Sodium nitrite, Nitrous acid sodium salt, E250, INS 250, Nitrite, Curing salt (with nitrite)
Sodium nitrite is a salt used as a curing agent and preservative in processed and cured meats (bacon, ham, hot dogs, luncheon meats), where it fixes the pink color, adds flavor, and inhibits Clostridium botulinum growth. Under acidic stomach conditions it can react with amines/amides to form N-nitroso compounds, which is the basis for cancer-related regulatory evaluations.
Processed meat was classified as carcinogenic to humans (Group 1), based on sufficient evidence in humans that the consumption of processed meat causes colorectal cancer.
IARC classified processed meat (the principal food use of sodium nitrite as a curing agent) as Group 1 carcinogenic to humans, based on sufficient evidence it causes colorectal cancer.
Ingested nitrate or nitrite under conditions that result in endogenous nitrosation is probably carcinogenic to humans (Group 2A). There is sufficient evidence in experimental animals for the carcinogenicity of nitrite in combination with amines or amides.
IARC classified ingested nitrate/nitrite under conditions causing endogenous nitrosation as Group 2A (probably carcinogenic to humans), with sufficient animal evidence for nitrite combined with amines/amides.
Any substance mixed with another substance to cure a product must be identified in the ingredients statement on the label. Bacon and similar products prepared without nitrate or nitrite may be labeled 'Uncured' and must bear 'No Nitrate or Nitrite Added.'
US federal regulation (USDA FSIS, 9 CFR 317.17) mandates that sodium nitrite used to cure meat be declared on the label and governs 'uncured'/'no nitrate or nitrite added' labeling.
Food Court reports publicly available findings from regulatory bodies, peer-reviewed research, and journalism. We cite every claim. We are not your doctor — we are a search engine for what's known about your food. Follow the links to the original sources.