InfoCons Consumer Protection Explains : Food Additive E250 – Sodium nitrite and the Importance of Prevention Through Informed Choices
Sodium nitrite (E250) is a food additive that belongs both to the category of color-fixing agents and antimicrobial agents.
Its chemical name is sodium nitrite, also known as sodium nitrite (azotite of sodium).
Its chemical formula is NaNO₂, with a molecular mass of M = 69.
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Industrial Production
Sodium nitrite can be obtained industrially through two methods:
- by absorbing an equimolar mixture of nitrogen monoxide (NO) and nitrogen dioxide (NO₂) into an alkaline solution. Sodium nitrite crystallizes at temperatures between 30–40°C, separating from nitrate. The absorption reaction takes place in towers with substance recirculation;
- by reducing molten sodium nitrate (at approximately 400°C) in the presence of weak reducing agents (Pb).
Which Foods Contain Food Additive E250?
Sodium nitrite, together with potassium nitrate (E249) and the corresponding nitrates (E251 and E252), which act as nitrite precursors, has long been used for preserving raw meat.
The mixture currently used in meat processing contains, in addition to nitrites, salt, sugar, spices, ascorbic acid or isoascorbic acid.
Nitrites are multifunctional additives, contributing to:
- maintaining the color of preserved meat;
- developing specific flavor components.
Their classification as preservatives is due to their ability to inhibit the growth and toxin production of Clostridium botulinum.
Their antibotulinal action is more effective at low pH levels, preferably under anaerobic conditions and in the presence of sodium chloride and ascorbic acid, which acts as a reducing agent by transforming the nitrite ion into nitric oxide.
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Mechanism of Action
Nitrites act against Clostridium botulinum and other microorganisms (Listeria, E. coli, Pseudomonas, Salmonella) by inactivating enzymes involved in cellular respiration, through the oxidation of ferrous ions (Fe²⁺) into ferric ions (Fe³⁺).
Sodium Nitrite Is Used in the Production of:
- raw-dried or cooked meat products (salami, sausages, ham, bacon, frankfurters);
- canned meat;
- fish- or poultry-based products;
- cheeses.
Where Else Are Nitrites Found?
When considering the factors influencing nitrate and nitrite content in food, reference must be made to nitrogen sources and its circulation in the environment. The origin of nitrogen involved in biological reactions is mainly atmospheric (N₂).
A significant proportion of nitrates in water comes from nitrogen contained in earth’s rocks. Globally, nitrous oxide (N₂O) and nitric oxide (NO) are of biological origin, as is atmospheric ammonia.
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Nitrates in soil, surface waters, and marine sediments result from the natural microbial decomposition of nitrogen-containing organic matter (plant and animal proteins and animal excretions). The resulting ammonium ions are oxidized into nitrites and nitrates.
Naturally occurring nitrates and nitrites are part of the nitrogen cycle; however, nitrites normally occur in very low concentrations.
Nitrates form naturally in vegetables and plants and are known as exogenous nitrates or nitrites. The human body can convert some dietary nitrates into nitrites, known as endogenous nitrites.
Vegetables with the highest nitrate and nitrite content include:
- lettuce,
- spinach,
- carrots,
- cauliflower,
- potatoes.
Nitrate levels in soil, groundwater, and vegetables depend on nitrogen fertilizer overuse, duration of fertilization, soil texture, plant type, and weather conditions (temperature, humidity, light). Vegetables grown in heated greenhouses often contain higher nitrate levels due to reduced light intensity and increased nitrogen mineralization.
Boiling vegetables can reduce nitrite content, but this also leads to the loss of heat-sensitive vitamins. Therefore, consuming fresh, unprocessed vegetables is preferable.
Nitrites are also found in drinking water. It is estimated that over 90% of nitrite intake comes from drinking water and vegetables, while only 10% comes from foods containing E250.
What Does E250 (Sodium Nitrite) Do?
- Preservative: Inhibits the growth of dangerous bacteria, especially Clostridium botulinum;
- Color Fixative: Helps maintain the pink-red color of processed meat;
- Antioxidant: Protects fats in meat from oxidation (rancidity).
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Where Is It Found?
- Processed meat products (salami, sausages, bologna, ham).
Recommendation
It is important to read food labels carefully, especially for products intended for children, and to consume processed meat containing this additive in moderation.
Signature : InfoCons Communication Department