Sodyum nitrit

Detailed information

What it is & how it is made

A synthetic salt that provides colour and preservation in processed meat products; it prevents the botulism bacterium from growing. Its source is mineral or chemical, not animal.

Where it is used

Used for curing (colour fixing and preservation) in processed meats such as sucuk, salami, sausage, pastirma and ham.

Health note

At high temperature and in the stomach it can convert into carcinogenic compounds called nitrosamines. The link between processed meat consumption and bowel cancer has also been highlighted by the World Health Organization. It calls for caution from the standpoint of the 'tayyib' (clean/wholesome) principle.

Halal assessment

The additive itself is chemical and carries no animal source. However, the product it is added to (sucuk, salami and the like) is mostly meat, and whether that meat was slaughtered according to Islamic rules matters separately. The additive has been left as doubtful because of the health debate; even if the product's meat is halal-certified, the health dimension of this additive is for the consumer to judge.