Potassium Nitrite
Also known as: E249
Potassium nitrite is a key curing agent that prevents botulism in processed meats but can react with amines under cooking heat to form N-nitroso compounds (nitrosamines), which are carcinogenic. IARC classifies processed meat (which contains nitrites) as Group 1 (carcinogenic to humans, colorectal cancer).
What it is
Potassium nitrite (KNO2); inorganic salt used as a curing agent in processed meats.
Antimicrobial preservative (especially against Clostridium botulinum), color fixative, and flavor developer in cured meat.
Why it's flagged
- nitrosamine formation
- processed meat = IARC Group 1 carcinogen
- colorectal cancer risk
What regulators actually say
"IARC classified processed meat as carcinogenic to humans (Group 1), based on sufficient evidence in humans that the consumption of processed meat causes colorectal cancer."
Regulatory status
United States — FDA
Permitted in cured meats per 21 CFR 172.175 with strict residual limits (max 200 ppm in finished product)
European Union — EFSA
E249 permitted; EFSA re-established ADI at 0.07 mg/kg bw/day; restrictions on use levels in processed meats
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