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Sodium Nitrite (E250) — What You Need to Know

Questionable(4/10)Synthetic
4
QUESTIONABLE
Safety Score: 4/10

What Is Sodium Nitrite?

Sodium nitrite is a preservative used primarily in cured and processed meats. It plays a critical dual role: preventing the growth of Clostridium botulinum (the bacteria responsible for botulism) and preserving the characteristic pink/red color of cured meats. While it provides important food safety benefits, it is also associated with the formation of nitrosamines — compounds linked to increased cancer risk.

What Is It Used For?

Used in cured meats like bacon, hot dogs, ham, sausages, and salami to prevent bacterial growth, especially botulism, and to maintain the appealing red-pink color consumers expect.

Function: Preservative, color fixative, and antimicrobial agent
0.5 mg
Typical daily intake
0 mg
Max safe daily (70 kg adult)

Safety Assessment

📊
Acceptable Daily Intake (ADI)
0-0.07 mg/kg bw/day
🏛️
Regulatory Status
🇪🇺 EU: Authorized
🇺🇸 US: Approved
🇯🇵 JP: Approved
🇦🇺 AU: Approved
🇨🇦 CA: Approved
⚠️ Key Concerns

Sodium nitrite can react with amines in food or in the body to form nitrosamines, several of which are classified as probable or possible carcinogens (Group 2A or 2B) by the IARC. In 2015, the World Health Organization's International Agency for Research on Cancer (IARC) classified processed meats as Group 1 carcinogens, partly due to nitrite/nitrosamine content. The IARC also noted that red meat consumption is 'probably carcinogenic' (Group 2A). However, regulatory bodies maintain that the benefits of botulism prevention outweigh risks at permitted levels. Many manufacturers now offer 'uncured' products using celery powder, which contains naturally occurring nitrates — but these may produce similar or higher nitrate/nitrite levels.

Our Assessment

Based on current evidence, Sodium Nitrite is rated Questionable with a score of 4/10. This is 1.7 points below the average for preservatives (5.7/10). Last reviewed by regulators: 2017.

Commonly Found In

BaconHot dogsHamSalamiCorned beefCanned meat
Example brands:
Oscar MayerBall ParkBoar's Head

Always check the label for E250 or 'Sodium Nitrite'

▶Chemical Information
Formula: NaNO2
Molecular Weight: 68.99 g/mol
CAS Number: 7632-00-0
INS Number: 250
Also known as: E250, INS 250, Nitrous acid sodium salt

Frequently Asked Questions about Sodium Nitrite

Sodium Nitrite has a Safety Score of 4/10 (Questionable). Sodium nitrite can react with amines in food or in the body to form nitrosamines, several of which are classified as probable or possible carcinogens (Group 2A or 2B) by the IARC. In 2015, the World Health Organization's International Agency for Research on Cancer (IARC) classified processed meats as Group 1 carcinogens, partly due to nitrite/nitrosamine content. The IARC also noted that red meat consumption is 'probably carcinogenic' (Group 2A). However, regulatory bodies maintain that the benefits of botulism prevention outweigh risks at permitted levels. Many manufacturers now offer 'uncured' products using celery powder, which contains naturally occurring nitrates — but these may produce similar or higher nitrate/nitrite levels.

Quick Facts

E-Number
E250
INS Number
250
Category
Preservatives
Origin
Synthetic
FDA Status
Approved (strict limits)
EFSA Status
Authorized (strict limits)
ADI
0-0.07 mg/kg bw/day
Last Review
2017
Dietary Compatibility
Vegan: ❌ NoHalal: ✅ YesKosher: ✅ YesGluten-Free: ✅ Yes

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Disclaimer: This information is for educational purposes only and is not medical advice. Always consult a healthcare professional for health-related decisions.

Related Additives

Other preservatives in the same family

Sodium NitratePotassium Nitrite