01 / 04What it is
E250 in plain English
The dominant curing agent in bacon, ham and salami. Same nitrosamine concerns as E249.
Forms nitrosamines in cured meats — probable carcinogen.
02 / 04Why it's used
It buys shelf life.
To inhibit the growth of mould, yeast and bacteria, extending the shelf life of products well beyond what they would otherwise tolerate.
preservative
03 / 04Health concerns
A real concern.
Banned in at least one major jurisdiction, or IARC group 2B (possibly carcinogenic).
04 / 04Regulatory status
How the world's regulators rule
- Australia · FSANZ
- Permitted
- Banned jurisdictions
- None recorded
- Filtr risk tier
- High risk
- Filtr score penalty
- −6 points
- Category
- Preservative
Sources & further reading
01 citationConnected files
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