⚠️ UK Access Block Notice: Beginning July 1, 2025, this site will no longer be accessible from the United Kingdom. This is a voluntary decision made by the site's administrators. We were not forced or ordered to implement this block.
DiscussionWhy are small amounts of sn dangerous if we eat in process meats?
Thread starterKta1994
Start date
You are using an out of date browser. It may not display this or other websites correctly. You should upgrade or use an alternative browser.
Did you mean why are small amounts of SN in food if it's dangerous? If so, then the reason why is because, well, it's in small amounts. Small amounts of SN isn't dangerous and it provides protection form the formation of C. botulism in cured meats. How dangerous something is depends on factors, such as dosage or what compound it is in. There is a massive different between consuming 15g of 99.9% pure SN versus consuming small amounts of it when eating cured meats. A lot of the nitrate and nitrate compounds are also broken down and converted into safer compounds, too.
Dry-cured bacon only has 200ppm or 0.02% SN in it. The LD50 for SN is 71mg/kg.
The concentration/purity is way lower (around 6% if I remember right) than the one spoken here. Also, there are some claims it is carcinogen so maybe it isn't "totally safe".
Reactions:
_AllCatsAreGrey_, wCvML2, davidtorez and 2 others
It's used in miniscule amounts in cured meats & even in those small amounts it's not good for us. Many health conscious folks won't eat cured meats for that very reason.
It kills at the cellular level
The very small permissible ammount of sn in cured meat makes it not dangerous although clearly not healthy. Around 200mg of sodium nitrite is used in 1 kg meat and you only eat a few slice of that meat at ones. The lethal dose of sn is said to be between 700mg to 6g, although I think some data states it starts from around 300mg.
The very small permissible ammount of sn in cured meat makes it not dangerous although clearly not healthy. Around 200mg of sodium nitrite is used in 1 kg meat and you only eat a few slice of that meat at ones. The lethal dose of sn is said to be between 700mg to 6g, although I think some data states it starts from around 300mg.
I just refered to what some journals of sn poisonings had put as the lethal dose. I'm guessing they are based off of how sn works in our body and case reports, I'm not sure I haven't dived deep in to how they concluded that. But I think 22-30 mg/kg could be a bit more on the higher side? If you consider an average of 70kg, that's like 1540-2100 mg. I think much lesser sn has proven to be lethal.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.