Factory Supply Daily Raw Material Food Grade Sodium Nitrite Purity Degree 99% CAS No. 7632-00-0

Sodium nitrite is a commonly used meat preservative, particularly in cured meats such as ham, hot dogs, sausages, and bacon. The nitrite ion inhibits the growth of bacteria, particularly Clostridium botu linum, an organism that produces the deadly botulism toxin. Sodium nitrite is also used to treat packages of red meat, such as beef. Blood exposed to the air rapidly produces a brown color, but shoppers much prefer their meat purchases to look bright red.Thus,the meat is treated with sodium nitrite; the nitrite ion is reduced to nitrogen monoxide, which then reacts with the hemoglobin to form a very stable bright red compound.It is true that the nitrite will prevent bacterial growth in this circumstance as well, but these days, the meat is kept at temperatures low enough to inhibit bacteria.To persuade shoppers to prefer brownish rather than red meat will require a lot of re-education. Now that all meats are treated with sodium nitrite, there is concern that the cooking process will cause the nitrite ion to react with amines in the meat to produce nitrosamines,compounds containing the -NNO functional group. These compounds are known to be carcinogenic.However, as long as preserved meats are consumed in moderation, it is generally believed that the cancer risk is minimal.

 

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