Sodium nitrite

Sodium nitriteis aninorganic compoundwith thechemical formulaNaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and ishygroscopic. From an industrial perspective, it is the most importantnitritesalt. It is a precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive used inprocessed meatsand (in some countries) in fish products.
The main use of sodium nitrite is for the industrial production of organonitrogen compounds. It is a reagent for conversion ofaminesintodiazocompounds, which are key precursors to many dyes, such asdiazo dyes.Nitroso compoundsare produced from nitrites. These are used in the rubber industry.
It is used in a variety of metallurgical applications, forphosphatizingand detinning.
Sodium nitrite is an effectivecorrosion inhibitorand is used as an additive in industrial greases,as an aqueous solution in closed loop cooling systems, and in a molten state as a heat transfer medium.
Sodium nitrite is used to speed up thecuringof meat,inhibit the germination ofClostridium botulinumspores, and also impart an attractive pink color.Nitrite reacts with the meatmyoglobinto cause color changes, first converting to nitrosomyoglobin (bright red), then, on heating, to nitrosohemochrome (a pink pigment).
Historically,salthas been used for the preservation of meat. The salt-preserved meat product was usually brownish-gray in color. When sodium nitrite is added with the salt, the meat develops a red, then pink color, which is associated with cured meats such as ham, bacon, hot dogs, and bologna.
In the early 1900s, irregular curing was commonplace. This led to further research surrounding the use of sodium nitrite as anadditivein food, standardizing the amount present in foods to minimize the amount needed while maximizing its food additive role.Through this research, sodium nitrite has been found to give taste and color to the meat and inhibit lipid oxidation that leads to rancidity, with varying degrees of effectiveness for controlling growth of disease-causingmicroorganisms.The ability of sodium nitrite to address the above-mentioned issues has led to production of meat with extended storage life and has improved desirable color and taste. According to scientists working for the meat industry,nitrite has improvedfood safety.This view is disputed in the light of the possible carcinogenic effects caused by adding nitrites to meat.
Nitrite has theE numberE250.Potassium nitrite(E249) is used in the same way. It is approved for usage in the European Union,USA,and Australia and New Zealand.
In meat processing, sodium nitrite is never used in a pure state but always mixed with commonsalt. This mixture is known as nitrited salt,curing saltor nitrited curing salt. In Europe, nitrited curing salt contains between 99.1% and 99.5% common salt and between 0.5% and 0.9% nitrite. In the US, nitrited curing salt is dosed at 6% and must be remixed with salt before use.
The appearance and taste of meat is an important component of consumer acceptance.Sodium nitrite is responsible for the desirable red color (or shaded pink) of meat.Very little nitrite is needed to induce this change.It has been reported that as little as 2 to 14 parts per million (ppm) is needed to induce this desirable color change.However, to extend the lifespan of this color change, significantly higher levels are needed.The mechanism responsible for this color change is the formation of nitrosylating agents by nitrite, which has the ability to transfernitric oxidethat subsequently reacts with myoglobin to produce the cured meat color.The unique taste associated with cured meat is also affected by the addition of sodium nitrite.However, the mechanism underlying this change in taste is still not fully understood.
In conjunction with salt and pH levels, sodium nitrite reduces the ability ofClostridium botulinumspores to grow to the point of producing toxin.Some dry-cured meat products are manufactured without nitrites. For example,Parma ham, which has been produced without nitrite since 1993, was reported in 2018 to have caused no cases of botulism. This is because the interior of the muscle is sterile and the surface is exposed to oxygen.
Sodium nitrite has shown varying degrees of effectiveness for controlling growth of other spoilage or disease causing microorganisms.Although the inhibitory mechanisms are not well known, its effectiveness depends on several factors including residual nitrite level,pH, salt concentration, reductants present andironcontent.The type ofbacteriaalso affects sodium nitrite's effectiveness.It is generally agreed that sodium nitrite is not effective for controllingGram-negativeenteric pathogens such asSalmonellaandEscherichia coli.
Other food additives (such aslactateandsorbate) provide similar protection against bacteria, but do not provide the desired pink color.
Sodium nitrite is also able to effectively delay the development of oxidativerancidity.Lipid peroxidationis considered to be a major reason for the deterioration of quality of meat products (rancidity and unappetizing flavors).Sodium nitrite acts as anantioxidantin a mechanism similar to the one responsible for the coloring effect.Nitrite reacts withhemeproteins and metal ions, neutralizingfree radicalsbynitric oxide(one of its byproducts).Neutralization of these free radicals terminates the cycle oflipid oxidationthat leads to rancidity.
Sodium nitriteis used as a medication together withsodium thiosulfateto treatcyanide poisoning.It is recommended only in severe cases of cyanide poisoning and has largely been replaced by use ofhydroxocobalamin,a form ofvitamin B12, but given in much higher doses than needed nutritionally.In those who have both cyanide poisoning andcarbon monoxide poisoningsodium thiosulfate by itself is usually recommended if the facility does not have sufficienthydroxycobalamin.It is given byslow injection into a vein.
NaNO2side effects are chiefly related to creation of methemoglobinemia and vasodilation. Side effects can includelow blood pressure,headache,shortness of breath,loss of consciousness, and vomiting.Greater care should be taken in people with underlying heart disease.The patient's levels ofmethemoglobinshould be regularly checked during treatment.While not well studied during pregnancy, there is some evidence of potential harm to the baby.Sodium nitrite works by creating methemoglobin, where the iron atom at the center of the heme group is in the oxidized ferric (Fe) state, which binds with cyanide with greater affinity than its binding to thecytochrome C oxidase, and thus removes it from blocking the metabolic function ofmitochondria.
Sodium nitrite came into medical use in the 1920s and 1930s.It is on theWorld Health Organization's List of Essential Medicines.
Several academic publications in 2020 and 2021 have discussed the toxicity of sodium nitrite, and an apparent recent increase in suicides using sodium nitrite which had been ordered online.The usage of sodium nitrite as a suicide method has been heavily discussed on suicide forums, primarilySanctioned Suicide.Sodium nitrite was also the focal-point of theMcCarthy et al. vAmazonlawsuit alleging that Amazon knowingly assisted in the deaths of healthy children by selling them "suicide kits" as Amazon's "frequently bought together" feature recommended buying sodium nitrite, anantiemetic, and a suicide instruction book together.This lawsuit was dismissed in June 2023.The online marketplace eBay has globally prohibited the sale of sodium nitrite since 2019.Some online vendorsof sodium nitrite have been prosecuted for assisting suicide.Furthermore, legislation has been introduced in the United States with the aim of deeming sodium nitrite products with a sodium nitrite concentration of greater than 10% by volume to be banned consumer products under theConsumer Product Safety Act.In cases of suspected suicide involving sodium nitrite, it is critical thatresponding individualsadminister immediatemethylene blue.Methylene blue is the antidote to themethemoglobinemiacaused by intentional ingestion of sodium nitrite as a suicide agent.
Sodium nitrite is toxic.TheLD50in rats is 180 mg/kg and in humansLDLois 71 mg/kg.The mechanism by which sodium nitrite causes death ismethemoglobinemia.The oftentimes severe methemoglobinemia found in sodium nitrite poisoning cases results in systemichypoxia,metabolic acidosis, andcyanosis.The reportedsigns of sodium nitrite poisoning are as follows:
With prompt action, sodium nitrite poisoning is reversible using an antidote,methylene blue.It has been reportedthat sodium nitrite poisoning can also be detected post-mortem:
Death by sodium nitrite ingestion can happen at lower doses than theLDLo.Sodium nitrite has been used for homicideand suicide.To prevent accidental intoxication, sodium nitrite (blended with salt) sold as a food additive in the US is dyed bright pink to avoid mistaking it for plain salt or sugar. In other countries, nitrited curing salt is not dyed but is strictly regulated.
Nitrites do not occur naturally in vegetables in significant quantities,but deliberate fermentation ofcelery juice, for instance, with a naturally high level of nitrates, can produce nitrite levels sufficient for commercial meat curing.Boiling vegetables does not affect nitrite levels.
The presence of nitrite in animal tissue is a consequence of metabolism ofnitric oxide, an important neurotransmitter.Nitric oxide can be createdde novofromnitric oxide synthaseutilizingarginineor from ingested nitrite.
Due to sodium nitrite's high level of toxicity to swine (Sus scrofa) it is now being developed in Australia to control feral pigs andwild boar.The sodium nitrite inducesmethemoglobinemiain swine, i.e. it reduces the amount of oxygen that is released from hemoglobin, so the animal will feel faint and pass out, and then die in a humane manner after first being rendered unconscious.TheTexas Parks and Wildlife Departmentoperates a research facility atKerr Wildlife Management Area, where they examine feral pig feeding preferences and bait tactics to administer sodium nitrite.
Carcinogenicityis the ability or tendency of a chemical to induce tumors, increase their incidence or malignancy, or shorten the time of tumor occurrence.
Adding nitrites to meat has been shown to generate known carcinogens such asnitrosamines; theWorld Health Organization (WHO)advises that 50 g (1.8 oz) of "processed meats" a day would raise the risk of getting bowel cancer by 18% over a lifetime, and eating larger amounts raises the risk more. The World Health Organization's review of more than 400 studies concluded, in 2015, that there was sufficient evidence that "processed meats" caused cancer, particularly colon cancer;the WHO'sInternational Agency for Research on Cancer (IARC)classified "processed meats" as carcinogenic to humans (Group 1); "processed meat" meaning meat that has been transformed through salting, curing, fermentation, smoking, or other processes to enhance flavour or improve preservation.).
Nitrosamines can be formed during the curing process used to preserve meats, when sodium nitrite-treated meat is cooked, and also from the reaction of nitrite with secondary amines under acidic conditions (such as occurs in the human stomach). Dietary sources of nitrosamines include US cured meats preserved with sodium nitrite as well as the dried salted fish eaten in Japan. In the 1920s, a significant change in US meat curing practices resulted in a 69% decrease in average nitrite content. This event preceded the beginning of a dramatic decline in gastric cancer mortality.Around 1970, it was found thatascorbic acid(vitamin C), anantioxidant, inhibits nitrosamine formation.Consequently, the addition of at least 550 ppm of ascorbic acid is required in meats manufactured in the United States. Manufacturers sometimes instead useerythorbic acid, a cheaper but equally effectiveisomerof ascorbic acid. Additionally, manufacturers may includeα-tocopherol (vitamin E)to further inhibit nitrosamine production. α-Tocopherol, ascorbic acid, and erythorbic acid all inhibit nitrosamine production by their oxidation-reduction properties. Ascorbic acid, for example, formsdehydroascorbic acidwhenoxidized, which when in the presence ofnitrosonium, a potent nitrosating agent formed from sodium nitrite, reduces the nitrosonium into nitric oxide.The nitrosonium ion formed in acidic nitrite solutions is commonlymislabelednitrous anhydride, an unstable nitrogen oxide that cannot exist in vitro.
Ingesting nitrite under conditions that result in endogenousnitrosationhas been classified as "probably carcinogenic to humans" byInternational Agency for Research on Cancer(IARC).
Sodium nitrite consumption has also been linked to the triggering of migraines in individuals who already experience them.
One study has found a correlation between highly frequent ingestion of meats cured withpink saltand theCOPDform oflung disease.The study's researchers suggest that the high amount of nitrites in the meats was responsible; however, the team did not prove the nitrite theory. Additionally, the study does not prove that nitrites or cured meat caused higher rates of COPD, merely a link. The researchers did adjust for many of COPD's risk factors, but they commented they cannot rule out all possible unmeasurable causes or risks for COPD.
Industrial production of sodium nitrite follows one of two processes, the reduction ofnitratesalts, or the oxidation of lowernitrogen oxides.
One method uses moltensodium nitrateas the salt, andleadwhich is oxidized, while a more modern method uses scrapironfilings to reduce the nitrate.
A more commonly used method involves the general reaction of nitrogen oxides in alkaline aqueous solution, with the addition of acatalyst. The exact conditions depend on which nitrogen oxides are used, and what the oxidant is, as the conditions need to be carefully controlled to avoid over oxidation of the nitrogen atom.
Sodium nitrite has also been produced by reduction of nitrate salts by exposure to heat, light, ionizing radiation, metals, hydrogen, and electrolytic reduction.
In the laboratory, sodium nitrite can be used to destroy excesssodium azide.
Above 330 °C sodium nitrite decomposes (in air) tosodium oxide,nitric oxideandnitrogen dioxide.
Sodium nitrite can also be used in the production ofnitrous acid:
The nitrous acid then, under normal conditions, decomposes:
The resulting nitrogen dioxide hydrolyzes to a mixture of nitric and nitrous acids:
In organic synthesis isotope enriched sodium nitrite-N can be used instead of normal sodium nitrite as their reactivity is nearly identical in most reactions.
The obtained products carry isotopeN and hencenitrogenNMRcan be efficiently carried out.