E250: Sodium nitrite

What is E250?

Sodium nitrite (E250) is an inorganic salt made of sodium and the nitrite ion. In meat it reacts to form compounds that give cured products their characteristic pink colour and distinctive flavour.

Origin and production

It is produced industrially, typically by absorbing nitrogen oxides into a sodium hydroxide or sodium carbonate solution. In food it is usually supplied as 'nitrite curing salt', a blend with ordinary salt.

Why is it used?

Nitrite is a key curing agent for ham, bacon, salami and many sausages. Besides colour and flavour, its most important role is inhibiting the growth of Clostridium botulinum and other harmful bacteria in cured meats.

Vegan, vegetarian and halal

Sodium nitrite itself is a synthetic mineral salt with no animal origin. It appears almost exclusively in meat products, so the relevant dietary question is usually about the food it is in rather than the additive.

Safety and regulation

Sodium nitrite is authorised in the EU only in certain meat products, with strict maximum levels, partly because nitrite can contribute to the formation of nitrosamines. When EFSA re-evaluated nitrites, it identified a risk of exceeding the acceptable daily intake for some population groups when all dietary sources are considered.

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