Sodium nitrite (Color fixative)
International number (INS/E number) E250
How it's written on Korean labels 아질산나트륨아질산칼륨아질산염
What is this additive?
Keeps ham and sausages pink and stops bacteria. It can form nitrosamines with meat. The IARC classifies processed meat as a Group 1 carcinogen, and this process is considered one of the reasons.
Check Foreign regulators or international bodies have taken official action (ban, warning label or carcinogen classification).
What is it used for?
- Keeps meat pink and stops food-poisoning bacteria such as Clostridium botulinum.
- Slows the growth of microbes so the food keeps longer.
Safety summary
JECFA acceptable daily intake (ADI): 0–0.07 mg per kg of body weight per day (evaluated 2002)
Expressed as the ion.
In Korea it may be used only within the food-by-food limits in the MFDS Food Additives Code.
Sources: JECFA database (FAO/WHO) · Food Safety Korea (MFDS Food Additives Code, Korean) · IARC classifications
Permitted in Korea within legal limits. This is reference information summarized from public regulatory and research sources, not medical advice.
Common in
Ham & sausageBaconSalted pollock roe
Use differs by food type, and products of the same type can have different ingredients.
If you want to avoid it
- Look for ham and sausages labeled “no added color fixative/sodium nitrite” (발색제 무첨가). Some use nitrate-rich vegetable powders such as celery instead.
- Cooking fresh meat instead of processed meat avoids most of it.
- On Korean labels, also look for 아질산칼륨, 아질산염.
Products with Sodium nitrite
No collected product lists Sodium nitrite yet. We'll show them here as products are added.
Found by matching text in the ingredient list, so some products may be missed or mismatched. Always check the package. This list refreshes once a day.
Related additives
Other dictionaries: Additive dictionary · Ingredient dictionary · Allergens