Nitrite Curing Salt
Also known as: nitrite salt
Sodium nitrite curing salts produce N-nitroso compounds when used in cured meats. Processed meat is classified by IARC as Group 1 carcinogenic to humans (colorectal cancer).
What it is
Salt blend containing sodium nitrite (typically 6.25% nitrite + 93.75% NaCl, e.g., 'Prague Powder #1') used for meat curing.
Cure for meats - antimicrobial (Clostridium botulinum), color fixative, flavor.
Why it's flagged
- Same as curing-salt — underlying nitrite flagged separately.
- nitrosamine formation
- IARC Group 1 (processed meat)
- high acute toxicity if undiluted (methemoglobinemia)
What regulators actually say
"Sodium nitrite may be safely used... in meat-curing preparations for the home curing of meat and meat products... limit the amount of sodium nitrite to not more than 200 parts per million in the finished meat product."
"Processed meat was classified as carcinogenic to humans (Group 1)."
Regulatory status
United States — FDA
Sodium nitrite limited to 200 ppm in finished cured meat under 21 CFR 172.175.
European Union — EFSA
EFSA 2017 re-evaluation; ADI 0.07 mg nitrite ion/kg bw/day. Maximum levels reduced under Reg (EU) 2023/2108.
Scan it before you buy it
Get Ube on iOS or Android — point at any barcode, see what's actually in there.
Get the app