An initiative of :




Wageningen University





Sitekeuring.NET Award


Food-Info.net> E-numbers > E200-300

E250: Sodium nitrite

Origin:
Naturally occurring mineral. Can be mined or produced chemically from sodium nitrate.

Function & characteristics:
White powder used as a preservative against Clostridium botulinum (a bacterium that can cause botulism) in meat products.

Products:
M eat and fish products

Acceptable Daily Intake:
Up to 0.06 mg/kg body weight.

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.

 



European Masters Degree in Food Studies - an Educational Journey


Master in Food Safety Law



Food-Info.net is an initiative of Wageningen University, The Netherlands

Flag Counter