Sodium nitrite is a preservative that is added to processed meat to stop Clostridium botulinum from growing. However, this changes the taste and color of the meat. The World Health Organisation has declared nitrites to be ‘probably carcinogenic’. The European Union allows its use, but only lets 100 mg/kg of it be added to processed meat, not bacon, which can have 175 mg/kg of it added. At this point, there isn’t any independent, peer-reviewed research that looks at how much nitrite is still in bacon in the UK. Furthermore, this is the largest study of residual nitrite concentrations in bacon that has ever been conducted. A total of 89 samples of commercially available bacon were gathered and tested using flow injection analysis to find out how much nitrite was still present. The mean residual nitrite concentration for all bacon samples was 10. 80 mg/kg. Residual nitrite levels did not differ between smoked and unsmoked bacon. Middle cut bacon (26. 00 mg/kg) had significantly higher residual nitrite concentrations than back bacon (8. 87 mg/kg; p = 0. 027), and medallion bacon (4. 47 mg/kg; p = 0. 008). There is a lot of variation in the average amount of nitrite left in bacon sold in the UK, but all of the values found are within the limits set by the government. That being said, it looks like a lot of companies could cut down on the amount they use in their products.
When processed meat is cured with nitrite salts, the goal is to make it last longer, taste better, and change color. Commonly used forms of nitrite salts include sodium nitrite and potassium nitrite. The antimicrobial effects of nitrite salts happen by lowering the water potential, delaying oxidative rancidity, and stopping the growth of bacteria. Manufacturers typically use nitrite salts to prevent the growth of Clostridium botulinum [1]. Clostridium botulinum is an anaerobic rod-shaped bacteria that makes botulinum toxin, which is what causes botulism, a condition that paralyzes nerves. In severe cases, botulism can lead to respiratory failure and death. Botulism is very rare in Europe. In the last 10 years, the number of cases has been between 85 and 124 per year [2]. Nitrite also influences the colour of meat. Oxymyoglobin is responsible for the red/pink colour of meat. The loss of an electron from oxymyoglobin leads to the formation of metmyoglobin, subsequently turning the meat brown. The meat’s color changes only temporarily because this oxidation reaction can be affected by many things, such as bacteria, time, and cooking. When deoxymyoglobin is present, nitric oxide (NO) from sodium nitrite combines with myoglobin to make NO myoglobin, which is stable at high temperatures. These NO molecules replace oxygen in the meat, giving it a more pink color [3], which is something that people want [4]. Unreacted nitrite within meat is known as residual nitrite, and this portion is readily measurable. When some companies cure meats, they use nitrite instead of vegetable extracts that contain nitrate, which creates nitrite [5]. They then market these products as natural bacon. Uncured meats refer to meat where no nitrite or equivalent has been added. People say they like bacon with nitrite added better and give it higher marks for color acceptability, flavor, and texture [6]. Concerns have been raised about the safety of natural bacon because studies have shown that it has more bacteria growing on its surface [7].
According to the International Agency for Research on Cancer (IARC) [8], processed meat is a group 1 carcinogen. They define processed meat as any meat that has been changed by salting, curing, smoking, or other methods to keep or improve the taste of the meat. It is said that eating 5% of processed meat every day, which is about two bacon rashers, raises the risk of colon cancer (CRC) by 2018% [8]. It is unclear what constituent(s) present in processed meat are responsible for the cancer-promoting effects. Leading candidates include nitrites, polycyclic aromatic hydrocarbons (PAHs), haloacetic acids (HAAs), haem iron, and saturated fats. Nitrites have become the most popular choice because they can make N-nitroso compounds (NOCs), some of which are known to cause cancer [9]. Nitrite is classed as a group 2A carcinogen and described as probably carcinogenic [10]. A directive from the European Parliament and the Council says that processed meat can only have 150 mg/kg of sodium nitrite added to it, and the remaining amount must be less than 100 mg/kg. In cured bacon, the residual amount must be below 175 mg/kg (EC 95/2/EC) [11]. The expert committee on food additives (JECFA) of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) has agreed that 0 mg of nitrite is a safe daily amount. 07 mg/kg bodyweight [1]. This dosage was calculated whilst considering carcinogenicity and the development of methaemoglobin [1]. The ADI is the amount of a chemical that a person can eat or drink every day for the rest of their life without getting sick.
According to EU Regulation No. Under Regulation 1169/2011, all products that contain nitrite must list it on the ingredient list. It can be written as sodium or potassium nitrite or with the E number (E250/E249). However, the quantity of nitrite does not need to be specified on the label. At this point, there isn’t any independent scientific literature that tells us how much nitrite is still in bacon sold in the UK. The main goal of this study was to find the average amount of residual nitrite in bacon samples from the UK. A secondary goal was to look at how the levels of residual nitrite varied between different types and cuts of bacon.
Walk down a typical supermarket bacon aisle and you’ll see an array of tantalizing smoked, cured pork belly options. From maple-coated to peppered, hickory-smoked to applewood-flavored, bacon selection abounds. But glance at the ingredients list of most major bacon brands and you’ll notice one consistent component – sodium nitrite or nitrate. These traditional curing salts give bacon its characteristic pink tint and smoked flavor. But why are nitrates even added to bacon in the first place? Are they safe, or should we be wary of these controversial compounds?
The Role of Nitrates in Curing Bacon
For centuries, curing meats with nitrate salts has been the standard process for preservation and extending shelf life. When used in proper ratios with regular table salt (sodium chloride) sodium nitrite kills bacteria that cause spoilage and foodborne illness namely Clostridium botulinum which produces the neurotoxin responsible for botulism poisoning. Nitrates also slow rancidity and oxidation that makes cured meats unpalatable.
In addition, during the curing and cooking process, nitrates break down and interact with bacon’s protein chains to form an appealing pinkish-red coloration as well as characteristic smoky, ham-like flavor notes. Without nitrates, cured bacon would turn an unappetizing grey hue upon cooking.
- Preservation – inhibits microbial growth
- Antioxidation – slows fat rancidification
- Flavor/color development – forms characteristic taste/tint
- Safety – prevents botulism risk
For these reasons, the majority of commercial bacon producers continue using nitrate curing salts despite lingering controversy.
Potential Health Concerns with Nitrates
However, not all experts today accept nitrates as innocuous or harmless. The main apprehension stems from nitrates’ potential to form carcinogenic nitrosamines when reacting with amino acids at high temperatures. Studies suggest nitrosamine exposure correlates with increased gastrointestinal cancer risk. But recent reviews conclude the levels in modern cured meats, including bacon, cause negligible exposure that does not significantly impact cancer rates when eaten in moderation.
Some organizations also cite risks like:
- Hypertension – due to effects on nitric oxide metabolism
- Methemoglobinemia – blood cell abnormalities (rare)
- Thyroid disruption – high doses inhibit iodine uptake
But these conditions resulting directly from nitrate consumption only occur at extremely high exposures well above typical dietary intake levels.
A few percent of the population may also show idiosyncratic sensitivities or allergies to nitrates manifesting as headaches, nausea, flushing, or other symptoms after consuming cured meats. Individual risk factors are poorly understood but may involve genetics, certain medical conditions, and response to other food additives like MSG.
So while nitrates come with minimal objective risk for most, hypersensitive individuals should take care with bacon and other cured products boasting nitrates on the label.
How Manufacturers Are Responding to Concerns
Due to these lingering questions around nitrate safety, some natural and organic bacon brands now advertise products cured with “no nitrates added” or “no nitrites added.” However, the reality is more nuanced. By law, these products can still contain nitrates indirectly through natural sources like celery juice powder, sea salt, or cultures which contain high innate nitrate levels allowing traditional curing. The final nitrate quantities are comparable to conventionally-cured options.
That said, some brands are innovating new curing approaches claiming to minimize formation of nitrosamines and other potentially harmful byproducts while maintaining safety and quality:
- Using nitrite instead of higher risk nitrate salts
- Adding nitrite only at later stages of processing
- Limiting nitrite contact with meat proteins during curing
- Using antioxidant-rich fruit/spice extracts to inhibit nitrosamine production
- Employing lactic acid bacteria that suppress nitrosamine formation
- Opting for aseptic packaged uncured bacons relying on other preservatives
So consumers avoiding direct nitrate addition have options, though naturally-occurring nitrates can’t be completely eliminated from cured bacon without impacting stability and destroying its distinctive character.
Current Government Stances on Bacon Nitrate Safety
The USDA sets strict limits on allowable nitrate quantities in cured bacon and other processed meats. As of 2022’s updated standards, bacon can contain no more than 120 parts per million (ppm) sodium nitrite alone or in combination with nitrate ingoing amounts. For context, 120 ppm equates to about 0.72 milligrams of nitrite per slice of bacon.
The FDA also heavily regulates labeling claims like “uncured,” “no nitrates/nitrites added,” dictating such products must contain negligible ingoing nitrates/nitrites or use an alternate curing process. They affirm these naturally-nitrate-cured options are no healthier than conventional cured meats.
Leading health authorities like the WHO continue sanctioning nitrate/nitrite usage to prevent botulism and other threats while acknowledging dosages should adhere to established safety cutoffs. Most reinforce that the benefits outweigh minuscule risks when consumed in moderation as part of an overall healthy diet.
Should You Avoid Nitrate-Cured Bacon?
Current mainstream consensus suggests cured bacon’s low ingoing nitrate levels pose negligible hazards for healthy adults at typical intake frequencies. While natural and uncured varieties provide options for those wishing to minimize additives, they offer no objective health advantage over responsibly nitrate-cured bacon from regulated producers.
Of course, certain individuals may still choose to abstain from nitrate-treated products based on personal risk factors and comfort levels. But for most flexible, moderate bacon lovers without special sensitivities, indulging the occasional strip of traditional bacon remains a fairly low-risk treat when pursuing an overall balanced lifestyle. Moderating intake to control calories, fat, and sodium is likely the healthier priority for bacon aficionados. So savor each savory bite, but sustain overall diet diversity and don’t go whole hog!
Materials and Methods
89 samples of bacon were bought from Asda, Sainsbury’s, Tesco, and Lidl, which are all big supermarket chains in the UK. All of the samples were bought on the same day and kept in the fridge at 4 °C until they were shipped, which happened on the same day they were bought. Samples were removed from original packaging and placed in transparent plastic bags, anonymised and coded. Samples were shipped in Styrofoam containers lined with ice packs to Eurofins scientific (Wolverhampton, England). Samples were non-discriminatorily purchased based on their availability, which represents consumer purchasing trends. Back bacon (n = 52), streaky bacon (n = 13), middle bacon (n = 6), medallion bacon (n = 15), and diced bacon (n = 3) were all commercially available samples.
Enjoy Your BACON! The Nitrate/Nitrite Cancer Scare Destroyed!
Does uncured bacon have nitrates?
Surprisingly, no. Here’s why. It’s reasonable enough to assume that “uncured” bacon, with labels touting “no nitrates or nitrites added,” would be a healthier choice. After all, nitrite and its chemical cousin nitrate in processed meats are probable carcinogens, according to the World Health Organization.
Should you add nitrates to Bacon?
Despite the potential health risks associated with consuming too many nitrates, there are some benefits to adding them to bacon. Nitrates and nitrites help to preserve the meat and prevent the growth of harmful bacteria, which is especially important in processed meats like bacon.
Are bacon nitrates bad for You?
These compounds have been linked to an increased risk of cancer, particularly in the digestive tract. Additionally, processed meats like bacon that contain added nitrates have been associated with other health issues such as methemoglobinemia in infants (also known as blue baby syndrome) and complications during pregnancy.
How do you know if Bacon is nitrate free?
Look for bacon that is labeled as nitrate-free or low in nitrates, and check the ingredients list for sodium nitrate, sodium nitrite, potassium nitrate, or potassium nitrite. You can also try buying from local sources or farmers markets, or choosing bacon from pasture-raised pigs.
Should you eat nitrate-free Bacon?
Since nitrate-free bacon is cured with non-synthetic curing agents, it lends peace of mind to those following the Whole30 or Paleo diets, or those simply looking to cut back on additives and preservatives. But is it deserved?
Are bacon packages nitrite-free?
In fact, WebMD states that bacon packages labeled “nitrite-free” were tested to have more than double the amount of nitrates as regular bacon. Similarly, Cook’s Illustrated found that “uncured” brands were higher in nitrites after sending different packages in for lab testing.