Part 5/10:
While sodium nitrite effectively prevents bacterial growth — notably Clostridium botulinum, which causes deadly botulism — concerns persist about its safety. When heated during cooking or processed inside the acids of the stomach, nitrites can form nitrosamines, compounds classified as carcinogens by the WHO. The formation of nitrosamines occurs through three stages:
In the curing process, nitrites react with amino acids in meat to produce nitrosamines.
High-temperature cooking further accelerates this reaction.
In the acidic environment of the stomach, nitrites can further convert into nitrosamines.