Sodium nitrite
Moderate risk
Alternate Names:
- None
Info from food-info.net:
- Description:
- Function:
- White powder used as a preservative against Clostridium botulinum (a bacterium that can cause botulism) in meat products.
- Origin:
- Naturally occurring mineral. Can be mined or produced chemically from sodium nitrate.
- Side effects:
- Nitrites are precursors of (possibly carcinogenic) nitrosamines, which are formed in the stomach from nitrites and proteins. High concentrations may react with haemoglobin. It is not allowed in products intended for children under 6 months. Little children have a different type of haemoglobin, which is much more reactive towards nitrites than normal haemoglobin.
Dietary restrictions:- None - nitrites and nitrates can be consumed by all religious groups, vegans and vegetarians.
Acceptable daily intake:- Unknown
Status:- Unknown
Info from proe.info:
- Description:
- Benefits:
- Unknown
- General:
- Sodium nitrite (food additive E250) is used in the food industry as a color fixer and preservative clamp in meat and fish products. Chemical formula of sodium nitrite is: NaNO2. In pure form the additive E250 represents white hygroscopic crystal powder with slightly yellowish shade. Sodium nitrite is well dissolved in water. On air the additive E250 is exposed to slow oxidation with formation of sodium nitrate (NaNO3).Industrial use of sodium nitrite began in 1906 when its positive properties were discovered at production of meat products and it was approved for the first time as a food additive. Now for receiving sodium nitrite in industrial production the reaction of interaction of compounds of sodium with the connections containing nitrite ion in the water environment is applied. The deposit is received during reaction, is evaporated and cooled. The received white powder also is E250 additive preservative.Sodium nitrite is very toxic substance. The lethal dose for the person makes from 2 to 6 grams depending on the organism structure. The wrong use of a food additive E250 while production of meat or fish food can cause serious poisonings therefore the sodium nitrite is used in mixture with food salt.Besides, a number of researches claims that though sodium nitrite itself isn't carcinogen — in certain conditions under heat treatment or in a human body it can react with the amines containing in very small quantities in food and a human body. In the result of such reaction in organism N-nitrosamines — strong carcinogens — substances can be formed which raise the risk of cancer diseases.But it doesn't mean that it is necessary to exclude completely the products containing nitrites and nitrates from a ration (we will remind that these substances are contained in small quantities in tomatoes, potatoes and in many other vegetables and fruits), but also it isn't recommended to be fond of consumption of the food containing a large amount of nitrates and nitrites too. Also doctors advise to increase consumption of the natural products containing substances, which slow down the process of accumulation of nitrites (for example, vitamins C and E).Nitrites are well soaked up by organism from a digestive tract. They cause the decrease in muscles tone, expansion of vessels and pressure decline. However all negative properties of nitrites can't be shown at concentration in any way, applied in the food industry. In the report of Council of the scientific questions published in the edition "American medical association" also it is said that sodium nitrite when using in food products as E250 preservative in recommended doses doesn't harm health. Scientists came to this conclusion, having had analyzed all available researches and publications on the item of use of additive E250, and also more than century experience of use of sodium nitrite in the food industry.Sodium nitrite is an important food additive for meat production.Addition of an additive E250 into products promotes giving them more rich red coloring, and the most important is that it protects products from oxidation and damage by bacteria. In particular sodium nitrite in the form of a food additive E250 constrains the development in products of dangerous bacteria of Clostridium botulinum which are the activators of botulism — the serious food intoxication leading to defeat of nerve system. Antimicrobic effect of E250 preservative is shown at concentrations of 50-160 mg per 1 kg of a ready-made product.Because of high toxicity of nitrites it is desirable to refuse from their use in the food industry or at least to reduce their concentration in food, but unfortunately effective replacement of the additive E250 isn't found yet. In certain cases the additive E250 can be replaced with safe potassium sorbate (a food additive E202), but it can't give meat that coloring and aroma which nitrites give.In the legislation of many countries the limit use rate of the additive E250 is established at the level of 50 mg per kilogram of ready-made product. In the European Union it is authorized to apply sodium nitrite only as an additive to salt in number of 0,6%. On productions where E250 preservative is used, according to the legislation strict rules of storage and work with this food additive are established.Except use as a food additive E250, nitrite of sodium received its application in the most various industries:In medicine, as vasodilating, antidote at poisoning with cyanides, medicine for treatment of diseases of bronchial tubes;In construction as an additive to concrete for giving frost resistance;In the chemical industry for production of dyes and nitro connections;In the textile industry in processes of fabrics coloring;In classical photo business as reagent for photos processing.The additive E250 is included in the list of the additives permitted for use in the food industry both in Ukraine, and in the Russian Federation.
- Harm:
- Unknown
- Legal:
- Unknown
- Use:
- Unknown
- Links:
- Unknown
Dietary restrictions:- Unknown
Acceptable daily intake:- Unknown
Status:- Unknown
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- Description:
- Sodium nitrite is a naturally occurring mineral that can be mined or chemically obtained from sodium nitrate (E251). Nitrite is a salt that is toxic in large doses, in general, nitrites in large amounts are very dangerous and can cause death. Under certain conditions (during cooking), nitrites in meat can form nitrosamines, which are carcinogenic, and similar reactions and the formation of nitrosamines can also occur in the stomach itself. In addition to carcinogenicity, nitrite is also attributed to causing hyperactivity. It is not suitable for pregnant women and babies up to 3 or 6 months of age, as they have a different type of hemoglobin that reacts to nitrites faster than normal hemoglobin. For this reason, it is also not suitable for individuals who suffer from indigestion due to reduced stomach acid. The maximum prescribed dose is 22 mg/kg of body weight. The FAO/WHO Expert Committee on Food Additives has established an of 0-0.06 mg/kg of body weight. The use of sodium nitrite is banned in Norway, Sweden, Canada and Germany. It is used for ripening meat and fish products, as it prevents the reproduction of bacteria, to the greatest extent the bacterium Clostridium botulinum, which can cause botulism. As a preservative, it appears mainly in products such as ham, bacon, hot dogs, smoked fish, salted beef, etc. It gives the meat the desired red color and aroma, without nitrite the color of the meat would be more greyish. Other health effects: Excessive consumption can cause hemoglobin to lose its ability to carry oxygen. Early symptoms include irritability, lack of energy, headache, dizziness, vomiting, diarrhea, difficulty breathing, blue lips and eyes, as well as palms and feet. In case of untimely treatment, brain damage and death are also possible.
Dietary restrictions:- Unknown
Acceptable daily intake:- 0.070 mg/kg body weight/day (EFSA, 2017)
Status:- Approved in the EU.
References: