Talk:Sodium nitrite

message: Is this super-low sounding amount of 0.0625% a typo?
"In the European Union it may be used only as a mixture with salt containing at most 0.0625% sodium nitrite."
Yet apparently 6.25% is a common amount of sodium nitrite, according to https://en.wikipedia.org/wiki/Curing_salt  — Preceding unsigned comment added by 157.181.171.203 (talk) 14:25, 27 January 2016 (UTC)
thread_title:  Wrong number? 

message: I read "Boiling vegetables lowers nitrate but not nitrite" and had to reread it twice before I realized it made no sense. What?
75.72.165.51 (talk) 06:13, 29 December 2011 (UTC)
thread_title:  Weird Typo 

message: What is the reference to Sodium Nitrate(III)in the "other names" box? I've never heard of Sodium Nitrite being referred to as Sodium Nitrate in any way. I've seen Nitrous Acid, Sodium Salt used as an alternate name.--Geoshir 14:24, 17 July 2006 (UTC)
thread_title:  Nitrite/Nitrate 

message: AS I understand it, isn't Sodium Nitrite also the most reactive carcinogin? Should that be mentioned in this article somewhere? Homestarmy 21:29, 8 January 2006 (UTC)
replies: text: The carcinogenicity of nitrites is a controversial issue. At present, there is no direct IARC guidance, and they are not included in the NTP Report on Carcinogens. The IARC has given a high priority (in 2003) to establishing a monograph on the possible carcinogenicity of nitrites and nitrates. The European Union does not currently classify sodium nitrite as a carcinogen. The most generally proposed mechanism for a possible carcinogenicity of nitrites is the formation of nitrosamines. Physchim62 (talk) 09:25, 9 January 2006 (UTC)
replies: text:  I expect carcinogenity of sodium nitrite to take a back-burner compared to its effects on the immune system.  In the case of sodium nitrite, you may have a mix of direct-effect and side-effect cancers.  -broodlinger 24.184.67.122 23:28, 15 January 2007 (UTC)
replies: text: That sounds a bit like FUD. What sort of cancer? --Kjoonlee 03:41, 16 January 2007 (UTC)
thread_title:  Carcinogenicity 

message: In my personal knowledge, all (at least, many) smoked foods (ham, bacon, etc.) have sodium nitrite added to them. Why do they add sodium nitrite especially to smoked foods? --Frosty (sup?) 17:57, 23 July 2006 (UTC)
replies: text: I think it serves as some sort of preservative, used heavily in processed meats. I think it's one of the reasons people have started looking into carcinogicity stuff, because you know, eating alot of it probably isn't a good idea....Homestarmy 18:29, 23 July 2006 (UTC)

text: That doesn't make sense. Sodium nitrite is white. I think it's a preservative to keep the meat from spoiling. —Keenan Pepper 04:12, 8 August 2006 (UTC)
replies: text: It stops the meat from turning brown, IIRC. It also prevents bacterial growth. --Kjoonlee 05:30, 8 August 2006 (UTC)
replies: text: Yes, the primary purpose of sodium nitrite is to maintain a fresh *appearance*, especially for opened meats (deli meats).  The value of sodium nitrite to the ham, bacon, and hot dogs industry is less clear.  However, if there is an explanation for putting nitrites in hot dogs, it is probably color as well.  After all, if sodium nitrite was a deterrent for bacteria, they would put it in chicken.  And they don't.  So whatever this article says about botulism, take it out, because it's misleading. -broodlinger 24.184.67.122 23:55, 15 January 2007 (UTC)
replies: text: Red meat will turn pink when cooked, if sodium nitrite had been added, IIRC. That explains why it would be used in pork sausages but not in chicken. --Kjoonlee 03:38, 16 January 2007 (UTC)

text: I don't know enough about fish, though. --Kjoonlee 03:40, 16 January 2007 (UTC)

text: How much does he weigh? --Kjoonlee 10:38, 16 November 2006 (UTC)
replies: text: Wikipedia is not a place for medical advice. However, I can tell you that sodium nitrite has has an LDLO value of 71 mg kg-1 if swallowed, which means that if you weigh 60 kilograms or 133 pounds, you can die by eating 4.26 grams of sodium nitrite if you're unlucky. I wish him a swift recovery. --Kjoonlee 11:38, 16 November 2006 (UTC)

text: It sounds like it might work as an antibacterial, which could neutralize odors.
108.67.18.130 (talk) 20:52, 19 June 2012 (UTC)
thread_title:  Here is a question I had for millenia... 

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thread_title: [[WP:FOOD|WikiProject Food and drink]] Tagging

message: I have eliminated the whole section regarding Sodium Nitrate as a mutagen because it is completely scientifically incorrect. I have rewritten the section in plain language:
 
:Sodium nitrite produced by bacteria in the intestine can become hydrolysed if they are mysteriously transferred against the stream of food being digested and moved upstream into the stomach. The results is nitrous acid somewhere in the digestive system. 
:Nitrous acid can react with primary amines, which occur in DNA produces a chemical that contains nitrogen. This chemical will engage in the natural process of tautomerization, which means that the chemical will interconvert between two forms based on temperature and acidity. It's a property that a lot of organic chemicals have. At some point, this mysterious chemical will condense into a diazonium cation, which will be converted into alcohol with the elimination of Nitrogen. The resulting alcohol will also engage in the natural process of tautomerization. 
:The concern is that some chemicals that are known to be mutagenic engage in tautomerization. However, many non-mutagenic chemicals also engage in tautomerization, such as uracil or hypoxanthine. Tautomerization is just a property of many chemicals. Saying that tautomerizaiton causes mutation is like saying since guns are made of metal then anything made of metal can shoot and kill people.
This would not be a ridiculous thing to post. 
DivaNtrainin (talk) 17:50, 19 May 2009 (UTC)
replies: text: OK, Fix your title. You don't mean Sodium 'Nitrate'. JohndanR (talk) 14:01, 3 May 2023 (UTC)
thread_title: Sodium Nitrate as a mutagen

message: The food safety section was added at this edit:
W:index.php?title=Sodium_nitrite&diff=prev&oldid=307266806 
by a reg user still occasionally contributing Special:Contributions/Upstandingj, who I'm leaving a message for,
and the great chunk of copy-suspect text pasted on it soon after, from the same source, by an IP editor, who's not around on that IP since Nov 09:
Special:Contributions/98.234.194.92
The source of the suspect content is now behind a toll barrier, so cant be checked at source for free unless you are a subscriber.
So maybe I start again, from the public refs I used at sodium nitrate, or maybe someone passing here can help with access to the unavailable refs:
http://www.medem.com/?q=medlib/article/ZZZ80XEN0IC et seq.   Trev M   ~   22:50, 27 June 2010 (UTC)
thread_title:  Towards resolving the food safety issues section 

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thread_title:  External links modified 

message: The article says
    It may also be used as an electrolyte in electrochemical grinding manufacturing processes,
    typically diluted to about 10% concentration in water. 
but the linked article on electrochemical grinding says that sodium nitrate is used.
John G Hasler (talk) 13:00, 15 May 2018 (UTC)
thread_title:  Conflating Nitrate With Nitrite? 

message: A title like that typically signals the color and taste of the substance proper, not the alteration it imparts to something else. JohndanR (talk) 14:06, 3 May 2023 (UTC)
thread_title:  Color and Taste section