Common Meats That Have Sodium Nitrate in Them

January 4, 2026 •

3 min read

Processed meats are classified as carcinogenic, largely due to additives like sodium nitrate. Many cured and processed meat products use sodium nitrate as a preservative and color fixative. The following details which meats to check for this additive.

Quick Summary

Sodium nitrate is a common preservative found in meats like hot dogs, bacon, and deli slices. This chemical helps maintain color and prevent spoilage. 'Uncured' products may also contain nitrates from other sources.

Key Points

Cured meats are the primary source: Bacon, hot dogs, deli meats, salami, and ham are common examples.
Sodium nitrate acts as a preservative: It prevents bacterial growth and maintains the pink/red color of meat.
'Uncured' labels can be misleading: These products may still contain nitrates from celery powder, which function similarly.
Read the ingredient list: Look for terms like 'sodium nitrate' or 'celery powder'.
Processed meats have health concerns: Nitrates can form nitrosamines, linked to cancer, especially when cooked at high temperatures.
Natural vs. Added Nitrates: Those added to processed meats react differently in the body and are a primary concern.

What is Sodium Nitrate?

Sodium nitrate ($NaNO_3$) is a salt used for centuries to preserve and cure meat. It acts as a preservative, a color stabilizer, and adds a distinct flavor to cured meats. Without it, products like bacon and hot dogs would appear gray rather than the familiar pinkish-red.

Sodium nitrate works by inhibiting the growth of harmful bacteria, particularly Clostridium botulinum, which causes botulism. During the curing process, sodium nitrate converts to sodium nitrite ($NaNO_2$), which is the compound responsible for these antimicrobial effects.

Meats Known to Contain Sodium Nitrate

Sodium nitrate is primarily found in cured and processed meats. While not an exhaustive list, the following are some of the most common examples:

Bacon: Both pork and turkey bacon are typically cured with sodium nitrate to give them their characteristic color and to extend shelf life.
Deli Meats: Also known as luncheon meats, these include products like bologna, salami, turkey, and ham slices.
Hot Dogs and Sausages: This category includes frankfurters, sausages, and other ground meat products. They often contain high levels of sodium nitrate.
Ham: Both regular and canned ham are cured with sodium nitrate.
Pepperoni: Pepperoni uses sodium nitrate as a crucial part of its curing process.
Corned Beef: This beef brisket is cured in a salt brine containing sodium nitrate.
Jerky: Many varieties of meat jerky are cured with sodium nitrate to ensure they are safe for long-term storage without refrigeration.

The 'Uncured' and 'No Nitrates Added' Labeling Confusion

Some products are labeled as "uncured" or "no nitrates or nitrites added". This labeling can be misleading. While these products do not contain synthetic sodium nitrate, they are often cured using natural sources of nitrates, most commonly celery powder or other vegetable-based curing agents. The nitrates from these natural sources convert to nitrites in the same way synthetic ones do, creating the same chemical reaction. Consumers should read product labels to understand what curing agents are used. For truly nitrate-free meat, look for fresh and unprocessed products.

How to Identify Sodium Nitrate in Meats

Reading food labels is the most reliable way to identify if a meat product contains sodium nitrate or related compounds. Food producers are required to list these ingredients on the packaging. Here are the most common terms to look for:

Sodium Nitrate (or E251): The chemical name itself.
Sodium Nitrite (or E250): The compound that nitrates convert into during curing.
Potassium Nitrate (or E252): Also known as saltpeter, another curing agent.
Potassium Nitrite (or E249): Another form of nitrite.
Celery Powder/Juice: A natural source of nitrates used in "uncured" products.

Comparison of Cured vs. Uncured Meats


Feature	Cured Meats	Uncured Meats
Preservative Source	Synthetic sodium nitrate/nitrite.	Natural nitrates (e.g., celery powder) or lactic acid starter cultures.
Appearance	Bright pink/red color due to nitrites preserving pigment.	Can appear grayish or less vibrant, similar to fresh cooked meat.
Shelf Life	Extended; designed for longer storage.	Shorter; requires refrigeration and proper handling.
Labeling	Explicitly lists sodium nitrate or nitrite.	Often states "No nitrates or nitrites added"* with a disclaimer.
Flavor	Distinctive salty, tangy, cured flavor.	May have a less pronounced, fresher flavor profile.
Health Concerns	Associated with potential carcinogen formation (nitrosamines) when cooked at high heat.	May also form nitrosamines, as natural nitrates function similarly to synthetic ones.

Conclusion: Navigating Meat Choices

Understanding what meats have sodium nitrate is crucial for making informed dietary choices. While this additive prevents bacterial growth and maintains color, it has been linked to potential health concerns, particularly the formation of nitrosamines, which are classified as probable carcinogens. Consumers can manage their intake by scrutinizing labels, being aware of how "uncured" products are processed, and opting for fresher, less processed alternatives. Ultimately, a balanced diet with a focus on whole foods remains the most reliable way to minimize exposure to such additives. Learn more about food additives and their effects.

Frequently Asked Questions

Sodium nitrate ($NaNO_3$) converts into sodium nitrite ($NaNO_2$) during curing. Sodium nitrite preserves the meat and fixes its color. Food manufacturers often use both.

The most reliable method is to read the product label. Look for 'sodium nitrate,' 'sodium nitrite,' or 'potassium nitrate' in the ingredients list. Check for celery powder or juice even in 'uncured' products.

No, "uncured" means synthetic sodium nitrate was not used. These products often contain natural nitrates from vegetable sources, like celery powder, that function as curing agents and form nitrites.

Sodium nitrate prevents botulism, extends shelf life, and gives cured meats their pink color and flavor.

The main concern is its potential to form nitrosamines, known carcinogens, particularly when the meat is cooked at high temperatures. Studies link high consumption of processed meats with these additives to increased cancer risk.

Hot dogs and dry-cured meats tend to have some of the highest levels, but levels vary by brand and processing method. Cured ham, bacon, and salami are also significant sources.

Yes, about 85% of dietary nitrates come from vegetables like spinach, beets, and lettuce. Vegetable nitrates are often considered beneficial for health and don't carry the same risks as those in processed meat.