ScanWise
E250 · Preservatives

Sodium nitrite

High risk carcinogenpreservative

Cured-meat nitrite; forms carcinogenic nitrosamines (IARC).

Category
Preservatives
Acceptable daily intake
0.07 mg/kg body weight/day (EFSA)
Vegan
Yes
Vegetarian
Yes

What it is

Sodium nitrite (E250) is an inorganic salt used universally in the curing of meats. It serves three vital functions: it gives cured meats (like bacon and ham) their characteristic pink colour, it provides a distinctive cured flavour, and most importantly, it prevents the growth of Clostridium botulinum, the deadly bacteria that causes botulism.

How it is used in food

Makes ham pink and blocks botulism (the deadliest known toxin).

Commonly found in
  • Bacon and pancetta
  • Ham and deli meats
  • Hot dogs and sausages
  • Corned beef

Health and safety

Forms nitrosamines with meat proteins and heat, central to why IARC classifies processed meat as carcinogenic.

Sodium nitrite is highly controversial. While essential for preventing fatal food poisoning in cured meats, nitrites can react with amino acids in meat—especially when cooked at high temperatures (like frying bacon)—to form nitrosamines. Nitrosamines are known carcinogens.

Carcinogenicity (Colorectal Cancer)

general population consuming processed meats · evidence: established

When heated to high temperatures in the presence of proteins, nitrites can form nitrosamines. These compounds are strongly linked to an increased risk of colorectal cancer. Based on this, the WHO (IARC) classifies processed meat as a Group 1 human carcinogen.

IARC report on red meat and processed meat

Methemoglobinemia in infants

infants under 6 months · evidence: established

High levels of nitrites can interfere with the blood's ability to carry oxygen, causing "blue baby syndrome". For this reason, nitrites are strictly banned in infant foods.

EFSA re-evaluation of nitrites

Strong evidence links high consumption to cancer.

Regulatory status

RegionStatusNotes
Australia & New Zealand
FSANZ		 Restricted Permitted with strict limits.
European Union
EFSA / European Commission		 Restricted Authorised under Regulation (EC) No 1333/2008 with maximum added amounts, tightened in 2023 over nitrosamine formation in cured meat.
United States
FDA (Food and Drug Administration)		 Restricted Permitted within strict limits by the FDA and USDA.

Identification on labels

E-number
E250

Also printed asNitrite · Nitrite of sodium

Alternatives to this additive

  • Celery powder / Celery juice extract — Naturally contains high levels of nitrates which convert to nitrites. Note: This still produces the same nitrites and carries the same health risks, despite being marketed as "Uncured" or "No Nitrites Added".

How it is made

Industrially, it is produced by reacting nitrogen oxides (produced by oxidizing ammonia) with a sodium carbonate or sodium hydroxide solution.

  1. Oxidation — Ammonia is oxidized at high temperatures to produce nitrogen oxides.
  2. Absorption — The nitrogen oxide gases are absorbed into an alkaline sodium solution (like sodium hydroxide).
  3. Crystallization — The solution is evaporated to yield solid sodium nitrite crystals.

Worth knowing

France began heavily restricting its use in 2023.

Conclusion

E250 is a necessary evil in traditional meat curing to prevent botulism, but its association with bowel cancer is firmly established. The WHO classifies processed meats containing nitrites as Group 1 carcinogens. Consumers are generally advised to limit their intake of processed meats.

References

Is it in what you are buying?

ScanWise reads the barcode and tells you which additives a product actually contains, and what they do to its score.

Open the app

Entry last reviewed 2026-07-28.

← All additives