Natriumnitrit

Origin

Sodium nitrite (NaNO₂) is an inorganic compound produced synthetically. It is created by absorbing nitrogen oxides into an alkaline aqueous solution. Industrially, it's manufactured by passing nitric oxide gas into a sodium carbonate solution. It exists as a white to slightly yellowish crystalline powder.

Usage

Sodium nitrite is primarily used as a curing agent in meat products. It inhibits the growth of *Clostridium botulinum*, the bacterium responsible for botulism, a severe form of food poisoning. It also contributes to the characteristic pink color and flavor associated with cured meats like bacon, ham, and sausages. Furthermore, it acts as an antioxidant, preventing rancidity by inhibiting lipid oxidation. The typical usage level ranges from 50 to 200 ppm (parts per million) in meat products, depending on the specific application and regulatory limits. It's also used in some fish products.

Side Effects

While sodium nitrite is effective in preventing botulism, concerns exist regarding its potential to form nitrosamines, particularly under high-heat cooking conditions (e.g., frying bacon). Nitrosamines are carcinogenic compounds. The risk can be mitigated by adding ascorbate (vitamin C) or erythorbate, which inhibit nitrosamine formation. The Acceptable Daily Intake (ADI) established by the World Health Organization (WHO) is 0-0.07 mg/kg body weight. Excessive intake can lead to methemoglobinemia, a condition where the blood's ability to carry oxygen is reduced, especially in infants. Individuals with glucose-6-phosphate dehydrogenase (G6PD) deficiency may be more susceptible to adverse effects. Regulatory bodies closely monitor nitrite levels in food to minimize potential health risks.