1. Why Nitrite Is Used in Processed Foods

Nitrite is a natural compound found in nitrogen that’s been used for ages to keep food fresh. Back in China’s Song Dynasty, people used it to preserve meat, making it last longer and look better. By the 13th century, this trick spread to Europe. Today, nitrite is a key player in processed meats because it stops dangerous bacteria like Clostridium botulinum, which causes botulism—a serious illness that can be deadly. Nitrite also gives meats that bright red color, makes them taste better, and keeps them fresh longer by fighting off spoilage. It’s a go-to ingredient for keeping meat safe and appealing.

In Australia, nitrites in food have specific codes, according to the Australia New Zealand Food Standards Code:

Sodium Nitrite: 250 (called E250 in Europe)

Potassium Nitrite: 249 (called E249 in Europe)

These codes show up on labels for processed foods like cured meats, where nitrites are added to preserve or color the food.

2. What Counts as Processed Meat?

Processed meats are meats that have been changed from their natural state to make them last longer or taste better. This includes meats that are cured, smoked, salted, or mixed with preservatives like nitrites. Common examples are:

Bacon

Ham

Sausages

Hot dogs

Salami

Pepperoni

Deli meats (like turkey or roast beef slices)

Canned meats (like corned beef or spam)

These meats often contain nitrites to keep them safe and colorful, but eating too much can increase health risks.