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E250Avoid

Sodium nitrite

Group: Preservatives · in the book

Harm level4 of 5Better avoid

In plain words

It is the most common meat-curing salt, giving a pink colour and cured flavour and protecting against botulism. You find it in almost all ham, salami, sausages and bacon, although nitrite-free cured meats are also available.

Where you find it: ham, salami, frankfurters, bacon

Our recommendation

Avoid it where you can and eat cured meats only occasionally; choose nitrite-free products and do not give them to young children.

Possible risks and effects

  • Carcinogenic nitrosamines can form during cooking and in the stomach.
  • Regular eating of processed meat raises the risk of colorectal cancer.
  • At high doses methaemoglobinaemia; young children are especially sensitive.

For experts

Sodium nitrite (NaNO2) is used in the EU mixed with table salt as nitrite curing salt; it binds to myoglobin and inhibits Clostridium botulinum. In 2017 EFSA set an ADI of 0.07 mg/kg body weight per day (as nitrite ion); although added nitrites make up only a minor part of total exposure, they can contribute to nitrosamine formation. The International Agency for Research on Cancer (IARC) classified processed meat as a Group 1 carcinogen in 2015, and in 2023 the EU adopted lower maximum permitted levels of nitrites and nitrates.

Check another E-number

More from this group

E211Sodium benzoateE249Potassium nitriteE210Benzoic acidE220Sulphur dioxideE223Sodium metabisulphiteE224Potassium metabisulphiteE251Sodium nitrateE252Potassium nitrate

This information is educational and based on EFSA assessments and available studies; it does not replace medical advice. With allergies, intolerances or illness, follow your doctor’s advice.