Summer means grill season. Grilled cheese and vegetables are delicious, but for many people, meat and sausage must be one on the grill.
While consumers now pay more attention to the origin of their meat, many are unaware that the meat products processed from supermarkets and discount stores often have high levels of nitrite – and this is a problem.
Fixed meats and sausages – such as hot dogs, bacon or salutes – contain nitrite cure salt (sodium nitrite, E 250).
For the German meat industry, it is a lot of practice – it acts as a preservative with antibacterial property, gives the meat an attractive pink color, and gives a specific fine taste.
One of the oldest known treatment methods to salute meat to preserve meat. Salt removes moisture from meat, causing atmosphere where bacteria struggle to grow.
Why are there nitrates and nitrite in food problem?
Nitrogen is a nitrogen compound found naturally in the soil and used in fertilizers to promote plant growth. Some leafy greens and vegetables such as arguula (rocket or rocket), spinach, kohabi, beet and radish can have high levels of nitrates.
While nitrate is harmless to humans and animals in itself, it can be converted into nitrite in the body or by bacteria. In high concentrations, nitrite is toxic as it inhibits oxygen transport in the body, lack of potential breath, muscle weakness and headache.
Cooking causes meats and sausages unless they create another issue. The heat triggers a chemical reaction under the nitrite and the meat has naturally occurred amin, leading to an increase in dangerous nitrosamine, which are carcinogenic.
Carcinogenic nitrosamine risk
Most nitrosamine is shown to be carcinogenic in animal studies, even on low doses. Therefore, it is believed that the body damages genetic information (DNA).
In March 2023, the European Food Safety Authority (EFSA) published an opinion, in which ten nitrosamine found in food was classified as carcinogenic and genotoxic. There are concise names in ten nitrosamins: NDMA, NMA, NDEA, NDPA, NDBA, NMA, NSAR, Nmor, NPIP and NPYR.
For EFSA, the intake of nitrosamine in all age groups in the European Union (EU) is so high that it is a public health risk.
The European Union currently recommends a maximum daily intake (ADI) of 0.07 mg of nitrite ion per kilogram of body weight (ADI).
For an average adult of 70 kg, it is equal to 4.9 mg of nitrite per day – 200 grams of ripe Ham or four supermarket grill sausage.
During grilling, this daily range can be quickly accelerated, especially nitrite since other foods.
Strict nitrite regulation from autumn 2025
Since October 2025, the regulation of the European Union 2023/2108 reduces the permissible levels of nitrites (E 249–250) and nitrates (E 251-252), especially processed meats, up to 20%.
However, an alliance against nitrite argues that even thesis strict boundaries are inadequate. The objective of this international initiative, led by Harvard professor Walter Willet, is to ban the nitrite from a fully processed meat.
“While strict nitrite boundaries are welcomed, they are not sufficiently enough, as in nitrite – which can form carcinogenic nitrosamine in the human body – regardless of the added amount, especially when processed meat is cooked at high temperatures, Food Security Professor Chris Ilot in aligned against nitrites.
“Reducing the zodiac may reduce some risk, but it cannot eliminate it. The actual solution is completely to remove the cause. Why do a proven dangerous chemicals offer good causes and arbitrary amounts of food?” Elliott said.
The German Federal Institute for Risk Assessment (BFR) therefore sees high nitrite levels important.
BFR told DW, “From the perspective of a risk evaluation, the healed meat should only be consumed in sometimes and middle parts.” “Since the use of nitrates and nitrite as a food additive should be listed in the component of packed foods, consumers can consider the presence of these couples while making a purchase decision.”
There are safe options for nitrite
Nitrite is a central research focus for the Institute for Safety and Quality of Meat of Max-Rabner-Institute located in Kulmback, Germany. The target is for development technology measures to further reduce the formation of nitrosamine.
Therefore, researchers are investigating whether nitrite can be replaced with an extract plan in polyphenols. Thesis natural compounds are known for their antioxidants and antimicrobial properties.
Currently, the study is going on to determine whether the thesis effect can be achieved in meat products in the German market.
Many European countries including France, the United Kingdom and Italy, already produce comparable nitra-free products with taste, appearance and cost.
Elliott said, “Fortunately, now proved, there are safe options that allow delicious sausages to be made with nitrites.” “Thesis solutions are obtained from natural fruit extracts. They provide the same benefits in terms of shelf life and food security without presenting the forearm for harmful compounds. Science and technology are available. Act.”
This article was translated from the original text in German.
