Curing salt and sausage: What is in cured products

In short: Curing salt keeps sausage and ham red and preserved and protects against botulism but can form carcinogenic nitrosamines under certain conditions.

In more detail: In curing, meat and sausage are treated with salt. In Germany nitrite curing salt is used for this (table salt with 0.4 to 0.5 % sodium nitrite, E 250). It causes the pink colour, the typical flavour and inhibits bacteria, especially the dangerous botulism pathogen. This is general information and does not replace medical advice. With complaints, illnesses, pregnancy or medication, ask a doctor or pharmacist.

In Depth

Effect and ingredient

The nitrite reacts with the muscle pigment to form nitrosomyoglobin, so that salami, ham, smoked pork chop and frankfurters stay pink instead of turning grey. On the ingredient list you find curing salt, sodium nitrite (E 250), potassium nitrate (E 252). Vegetable broths, spinach or beetroot juice (natural nitrate) are also used for curing, which is often advertised on packaging as “without added nitrite”; chemically nitrite still forms.

Possible health risks

Nitrite can form nitrosamines with protein building blocks, which are regarded as carcinogenic, especially with strong heating (frying, grilling, baking cured products at high temperatures) and in an acidic environment. The International Agency for Research on Cancer (IARC) classifies processed meat as “carcinogenic to humans” (group 1), which describes the evidence, not the size of the risk. Recommendation: little and not daily (for example at most about 300 to 600 g of meat and sausage a week according to professional societies).

Tips

• Do not sear or grill cured products hard; boiling or gentle cooking produces fewer nitrosamines.
• Watch the ingredient list (E 250, E 251, E 252).
• Vitamin C (ascorbic acid, E 300) inhibits nitrosamine formation and is often added.
• Variety: legumes, eggs, cheese, vegetable spreads and toppings.
• Babies and small children should avoid cured products (nitrite sensitivity); do not serve reheated spinach and salad from your own garden.
• Choose quality over quantity.

Assessment

Curing is a compromise between food safety (botulism protection) and nitrosamine risk. Legal maximum amounts limit the additives. Whoever eats sausage only occasionally has little reason for concern; what matters is the overall diet. Official information is offered by BfR, DGE and consumer advice centres.

See also: Preservatives, E numbers, Salt and sodium, NOVA classification