All ingredientsHIGH RISK
E250
Sodium Nitrite
Also known as nitrite
A curing preservative in bacon, ham and hot dogs that gives processed meat its pink colour.
What it is
Used to cure meats, prevent botulism and fix the pink colour of bacon, ham and sausages.
Health concern
During high-heat cooking it can form nitrosamines, which are carcinogenic. Processed meat is classified by the WHO as a Group 1 carcinogen.
The verdict
A genuine red flag — limit processed cured meats and look for nitrite-free options.
Found in
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