E250

Sodium nitrite

E Number E250
Name Sodium nitrite
Class Preservatives
Groups Nitrites
Additional details Preservative, antimicrobials
Origin Synthetic
Common applications Products containing meat, ham and fish
Observations At high doses, may react with hemoglobin and blocks the oxygen transportation. It should never be used in children (<6 months) once young child possess a different type of hemoglobin, highly reactive than normal hemoglobin. When mixed with NaCl lead to the formation of carcinogenic substances, such as nitrosamines, formed in the stomach from nitrites and proteins.
Evaluation To avoid

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Conditions of use in food categories

Category Number Category Name Maximum Level (mg/l or mg/kg as appropriate) Details Restrictions/exceptions
08.2.1 Non-heat-treated processed meat150Maximum amount that may be added during manufacturing 
08.2.2 Heat-treated processed meat150Maximum amount that may be added during manufacturing Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environmentExcept sterilised meat products (Fo > 3,00)
08.2.2 Heat-treated processed meat100Maximum amount that may be added during manufacturing Fo-value 3 is equivalent to 3 minutes heating at 121 °C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans) Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environmentonly sterilised meat products (Fo > 3,00)
08.2.4.1 Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)175Maximum residual amount, residue level at the end the production processonly Wiltshire bacon and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures
08.2.4.1 Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)100Maximum residual amount, residue level at the end the production processonly Wiltshire ham and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures
08.2.4.1 Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)175Maximum residual amount, residue level at the end the production processonly Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinho fumado and similar products: Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity
08.2.4.1 Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)50Maximum residual amount, residue level at the end the production processonly cured tongue : Immersion cured for at least 4 days and pre-cooked
08.2.4.1 Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)150Maximum added amountonly kylmâsavustettu poronliha/kallrökt renkött : Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks
08.2.4.1 Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)150Maximum added amountonly bacon, filet de bacon and similar products: Immersion cured for 4 to 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C, possibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at 12 to 14 °C
08.2.4.1 Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)50Maximum residual amount, residue level at the end the production processonly rohschinken, nassgepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation
08.2.4.2 Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation).175Maximum residual amount, residue level at the end the production processonly dry cured bacon and similar products Dry curing followed by maturation for at least 4 days
08.2.4.2 Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation).100Maximum residual amount, residue level at the end the production processonly dry cured ham and similar products: Dry curing followed by maturation for at least 4 days
08.2.4.2 Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation).100Maximum residual amount, residue level at the end the production processonly presunto, presunto da pa and paio do lombo and similar products: Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 month
08.2.4.2 Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation).50Maximum residual amount, residue level at the end the production processonly rohschinken, trockengepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation
08.2.4.3 Other traditionally cured products. (Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking)50Maximum residual amount, residue level at the end the production processonly rohschinken, trocken-/nasgepökelt and similar products: Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation
08.2.4.3 Other traditionally cured products. (Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking)50Maximum residual amount, residue level at the end the production processonly jellied veal and brisket : Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours
08.2.4.3 Other traditionally cured products. (Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking)180Maximum added amountonly vysočina, selský salám, turistický trvanlivý salám, poličan, herkules, lovecký salám, dunjaská klobása, paprikás and similar products: Dried product cooked to 70 °C followed by 8 to 12-day drying and smoking process. Fermented product subject to 14 to 30-day three-stage fermentation process followed by smoking