sodium nitrite in food

Sodium nitrite is a powerful antioxidant and is one of the most widely used food-grade additives in the food industry. In general, various additives are used in the food industry that help maintain the quality of taste, color and increase the shelf life of products.

This antioxidant is not chemically combustible, but in the presence of ammonium compounds it can decompose and the heat from its decomposition can cause its adjacent materials to burn.

Compounds include nitrite and in particular, sodium nitrite is a versatile additive used in the food industry. Researchers have recently discovered many benefits for this compound, the use of sodium nitrite can help treat anemia, vascular problems, and in some cases myocardial infarction.

The use of sodium nitrite in food can be used for various purposes, this salt can prevent the growth of microorganisms and create an antimicrobial effect in the product, this chemical can create a pink color in processed meats such as sausages and Sausages help a lot.

Read more: Organic chemicals and their importance

What foods are nitrite added to?

In general, processed or frozen meats are products that use this antioxidant in their production. Sodium nitrite is used in the production of bacon, hot dogs, sausages, poultry, and fish.

Similar product: Sodium Acetate

Sodium nitrate levels:

This sodium nitrite, like other additives, if used in high amounts can have negative effects on human health.

According to the US Food and Drug Administration (FDA), the permissible amount of this compound in food products is between 100 to 200 ppm, it is better to use this powerful antioxidant in food products from 150. Do not increase the ppm.

sodium nitrite preservation mechanism:

Nitrite is an easy way to give a pink shade to processed meats. Nitrite reacts with meat myoglobin to cause discoloration, first to nitrosomyoglobin (bright red) and then to nitroso chromochromes (a pink pigment) upon heating.

In the meat packaging industry, nitrite is used to prevent botulism. Several large meat processors also produce processed meats without relying on nitrite or nitrate.

Mechanism of action and absorption of sodium nitrite in the human body:

A high percentage of oral nitrate is absorbed by the human gastrointestinal tract, and on average, after 10 minutes, the plasma nitrate in the body increases 25 times.

Usually, about 10% of the absorbed nitrate is secreted into saliva and converted to titrate by the body’s microorganisms.

side effects:

Excessive use of sodium nitrite or excessive and continuous consumption of foods that contain sodium nitrite can have adverse effects in the long run.

In some substances, it has been reported that long-term use of this antioxidant hurts the process of oxygen transfer to the organs and tissues of the body.

Or in rare cases, it can cause diabetes in children and young people whose bodies are not able to produce insulin. In some rare other cases, gastrointestinal upset, abdominal pain, or respiratory problems have been reported.

Sodium nitrite consumption during pregnancy period:

Consumption of products containing sodium nitrite for women during the pregnancy period should be done under the direct supervision of a doctor, it is good to reduce the consumption of this salt during pregnancy or eliminate it, Sodium nitrite is a good preservative, but this antioxidant reacts with molecules and substances in the meat. A small amount of sodium nitrate in the body is converted to nitrite, causing problems. Compounds are especially harmful to the developing fetus.

Most health concerns about meat preservatives during pregnancy are due to sodium nitrite consumption.