Sodium Nitrite

Sodium nitrite is a salt made from sodium, nitrogen, and oxygen. It is a chemical compound that can be produced synthetically or found naturally in some vegetables and water. It is commonly used in food processing.

It is primarily used as a preservative in cured meats like bacon, ham, and hot dogs, where it helps prevent the growth of harmful bacteria, particularly *Clostridium botulinum*. It also contributes to the characteristic pink color and flavor of these products, and acts as an antioxidant to slow down spoilage.

In the United States, sodium nitrite is approved by the FDA as a food additive. JECFA has evaluated sodium nitrite and set an acceptable daily intake. While crucial for preventing botulism in cured meats, it can react with amines in meat during high-temperature cooking to form nitrosamines, which are a concern for human health. To address this, manufacturers often add antioxidants like ascorbate or erythorbate to reduce nitrosamine formation, and evidence on its direct health effects at typical intake levels is mixed.