Curing Salt
Also known as: curing salts
IARC classified processed meat (cured by nitrite/nitrate, smoking, etc.) as Group 1 carcinogenic to humans in 2015, with strongest evidence for colorectal cancer. Nitrite forms N-nitroso compounds that can cause DNA damage.
What it is
Salt mixture used in meat curing, typically containing sodium chloride plus sodium nitrite (Prague Powder #1, ~6.25% nitrite) or sodium nitrite + sodium nitrate (Prague Powder #2). Often dyed pink to distinguish from table salt.
Cures meats; inhibits Clostridium botulinum, develops cured color, contributes flavor.
Why it's flagged
- Real nitrite delivery (Prague powder is 6.25% sodium nitrite), kept at moderate (not high) since the underlying additive en:sodium-nitrite is also flagged.
- IARC Group 1 (processed meat) due to nitrite/nitrate
- N-nitroso compound formation
- Colorectal cancer risk
What regulators actually say
"The IARC Monographs Working Group classified the consumption of processed meat as 'carcinogenic to humans' (Group 1) on the basis of sufficient evidence for colorectal cancer."
"Sodium nitrite shall not be used in any product in an amount resulting in more than 200 ppm... in any cured product."
Regulatory status
United States — FDA
Sodium nitrite permitted in cured meat under 9 CFR 424.21 (USDA-FSIS) at limits up to 200 ppm (residual ≤500 ppm).
European Union — EFSA
Authorized as E 250 (sodium nitrite); ADI 0.07 mg/kg bw/day; max levels reduced in 2023 (Reg. 2023/2108).
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