Smoked Cured Sausage
Cured/smoked sausages contain sodium nitrite/nitrate which can form N-nitroso compounds during cooking. IARC classifies processed meat as Group 1 (carcinogenic to humans), based on sufficient evidence for colorectal cancer.
What it is
Sausage preserved by curing (typically with sodium nitrite/nitrate) and smoke treatment.
Ready-to-eat or cooking ingredient.
Why it's flagged
- Composite-food category, not a direct additive — underlying nitrite is captured in its own canonical when present.
- IARC Group 1 carcinogen (processed meat)
- nitrosamine formation
- high sodium
- saturated fat
What regulators actually say
"Processed meat was classified as carcinogenic to humans (Group 1), based on sufficient evidence in humans that the consumption of processed meat causes colorectal cancer."
"Sodium nitrite may be safely used... so that the level of sodium nitrite does not exceed 200 parts per million... in the finished meat product."
Regulatory status
United States — FDA
Sodium nitrite permitted at <=200 ppm in finished cured meats per 21 CFR 172.175; USDA-FSIS regulates processed meat products.
European Union — EFSA
Nitrites (E249/E250) regulated under Reg (EC) 1333/2008 with reduced max levels.
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