What Food Is Ammonia Found In? Natural Occurrences and Additives Explained

October 17, 2025 •

4 min read

According to research from the American Journal of Clinical Nutrition, 64 common foods were analyzed for ammonia content, with a variety of foods containing small, harmless amounts. The question of what food is ammonia found in reveals that it can be present naturally, added as an ingredient, or can indicate spoilage in certain products.

Quick Summary

This article explains the various ways ammonia is present in food, including its natural occurrence in vegetables and dairy, its use as a regulated food additive, and its indication of spoilage in meat and seafood. It clarifies the difference between natural metabolic products and industrial applications.

Key Points

Natural Sources: Ammonia is naturally found in low levels in foods like vegetables and dairy products as a metabolic byproduct.
Cheese Ripening: The distinctive aroma of aged cheeses like Brie and Camembert can be attributed in part to the release of ammonia by ripening microbes.
Food Additive: Food-grade ammonium compounds are used as leavening agents in baked goods, acidity regulators in cheese, and antimicrobial agents in certain processed meats.
Spoilage Indicator: A strong, pungent ammonia smell in fresh seafood and meat is a primary indicator of bacterial decomposition and spoilage.
Regulatory Approval: Food safety agencies like the FDA consider the regulated, low levels of ammonium compounds used in food processing to be safe.
Not Household Cleaner: The ammonia found in food is a controlled, food-grade chemical, distinct from the concentrated, toxic version used in cleaning products.

What is Ammonia and Why is it in Our Food?

Ammonia (NH3) is a compound made of nitrogen and hydrogen that plays several roles in the food we consume. The presence of ammonia in food is not always a cause for concern, as it occurs in three distinct ways: naturally from the breakdown of organic material, intentionally added in regulated forms during processing, and as a byproduct of food spoilage. It is important to distinguish between these forms, as they have different implications for food safety and quality.

Natural Sources of Ammonia in Everyday Foods

Several foods naturally contain trace amounts of ammonia as a result of normal metabolic processes within the plants and animals themselves. This is a far cry from the concentrated, pungent ammonia used in industrial applications.

Vegetables: Many vegetables naturally contain small, varying amounts of ammonia. For instance, a study published in the American Journal of Clinical Nutrition found notable levels in vegetables, which are often overlooked sources.
Dairy Products: During the cheese ripening process, particularly in surface-ripened cheeses like Brie and Camembert, microbes break down proteins, which releases ammonia. This contributes to the characteristic flavor and can cause a temporary ammonia-like odor when the cheese is first unwrapped, which typically dissipates with air exposure. Aged and blue cheeses may also contain naturally produced ammonia.
Body's Metabolism: The human body itself naturally produces ammonia as gut bacteria and metabolic processes break down protein, which is then converted into urea and excreted. This provides some perspective on why trace amounts in food are not inherently harmful.

Added Ammonia Compounds as Safe Food Additives

In the food industry, certain compounds that release ammonia, such as ammonium hydroxide and ammonium carbonate, are intentionally added to foods for specific purposes. It is crucial to understand that these are food-grade and regulated by agencies like the FDA, not the same as household cleaning products.

Baked Goods: Ammonium bicarbonate, also known as "baking ammonia," was one of the original chemical leavening agents used to make cookies and crackers rise. It is heat-activated and evaporates completely during baking, leaving no off-putting smell.
Processed Meats: Ammonium hydroxide has been used in processing certain meat products, notably boneless lean beef trimmings (sometimes called "pink slime"), to kill pathogenic bacteria like E. coli. This practice sparked controversy, but regulators classify the food-grade chemical as safe for consumption.
Cheese and Chocolate: Ammonium hydroxide and other ammonium compounds are used as pH regulators and processing aids in some cheese and chocolate products to control acidity and assist with culturing.

Ammonia as an Indicator of Spoilage

For certain perishable foods, particularly meat and seafood, a strong ammonia smell is a clear warning sign of decomposition and spoilage. This is due to bacterial action breaking down proteins.

Seafood: In seafood like shrimp, fish, and other shellfish, the breakdown of organic matter by bacteria produces ammonia. The concentration of ammonia can be used as a measure of freshness and is a key indicator of spoilage.
Meat: As with seafood, bacteria breaking down meat can produce ammonia. An ammonia test for meat spoilage is a known method for assessing its safety, especially in cases where visible signs of decay might be less obvious.

Natural vs. Additive Ammonia: A Comparison

To better understand the different ways ammonia appears in food, a comparison is helpful.


Feature	Naturally Occurring Ammonia	Added Ammonia (Additive)
Source	Produced by the metabolism of plants, animals, and microbes.	Food-grade compounds like ammonium hydroxide or carbonate.
Function	Byproduct of metabolic or decomposition processes.	Intentional ingredient for leavening, pH regulation, or antimicrobial treatment.
Quantity	Generally very low or increases with spoilage.	Strictly regulated and controlled in small amounts.
Safety	Consumed for millennia in many foods; safe at normal levels.	Considered safe by regulatory bodies (e.g., FDA, WHO) within specific limits.
Detection	Can contribute to the natural aroma profile of foods like aged cheese. Strong smell indicates spoilage in meat/seafood.	Generally not detectable in the final product as it evaporates during processing.
Example Foods	Vegetables, aged cheese, seafood beginning to spoil.	Baked goods (crackers, cookies), certain processed meats, some chocolate.

Conclusion: Understanding the Different Forms of Ammonia

The presence of ammonia in food is a nuanced topic that requires context. It can be a harmless natural component of healthy foods like vegetables and aged cheese, a safe and regulated additive used in the processing of baked goods and certain meats, or a clear warning sign of bacterial spoilage in perishable items like seafood. The key takeaway is to not conflate the industrial cleaning chemical with the food-grade compounds and natural metabolic byproducts found in our diets. Paying attention to strong, persistent ammonia-like odors, especially in fresh products, is the best way for consumers to identify a potential spoilage issue.

For more detailed information on food additives and safety regulations, consult the Food and Agriculture Organization of the United Nations.

Frequently Asked Questions

No, when consumed in the trace amounts naturally present or as regulated food-grade additives, ammonia and ammonium compounds are not considered harmful. The human body naturally processes and excretes ammonia, which is a normal byproduct of protein metabolism.

Household ammonia is a highly concentrated, toxic cleaning agent, whereas food-grade ammonia compounds, like ammonium hydroxide, are used in controlled, regulated processes at much lower concentrations. Food-grade versions are classified as safe by regulatory bodies.

Not all cheeses contain a noticeable amount of ammonia. It is most commonly associated with surface-ripened and aged cheeses like Brie, Camembert, and blue cheese, where it is a natural byproduct of the ripening process.

The ammonia smell in some cheeses is caused by microorganisms that break down proteins during ripening, releasing ammonia. This odor often intensifies when the cheese is tightly wrapped and can be reduced by letting the cheese air out for a while.

Food-grade ammonium hydroxide is used in the processing of some beef trimmings as an antimicrobial agent to combat pathogens like E. coli. It creates an alkaline environment that is inhospitable to harmful bacteria.

A strong, pungent ammonia-like odor is a clear sign of meat or seafood spoilage caused by bacterial decomposition. However, consumers should rely on their senses (smell, appearance, and texture) rather than conducting chemical tests.

Not always. While some ammonium additives like ammonium chloride are listed, others, particularly those used as processing aids like ammonium hydroxide, may not be required to be included on the ingredients list in some countries.