Nitrates and Nitrites

Why are nitrates and nitrites used in cured meats?

In short: Microbiological safety. In Australia, the addition of nitrites or nitrates is a requirement under Food Standards Australia New Zealand (FSANZ) Standard 1.3.1 – Food Additives for cured meats and some cheeses.

Their primary job is to prevent the growth of Clostridium botulinum, a dangerous bacterium that can cause botulism. FSANZ mandates their use because they are the most effective way to ensure these foods remain safe to eat throughout their entire shelf life.

How do they work?

Nitrites and Nitrates serve different functions in the preservation process. Think of one tagging the other in at a specified point of the process.

– Sodium Nitrite (250): The active version of nitrates that work immediately to kill bacteria to ensure food safety during the initial stages of curing.

– Sodium Nitrate (251): The long-term preservative used primarily in dry-cured meats like salami, they slowly convert into nitrites over time to provide lasting protection.

They also ensure smallgoods stay shelf-stable and maintain their traditional colour and flavour.

Are the levels in Puopolo products safe?

Yes. While FSANZ Standard 1.3.1 – Food Additives sets “maximum permitted levels” Puopolo operates far below these limits.

Our slow-baked and slow-cured processes rely on high-quality Australian meat and strict temperature control. This means we only need a fraction of the allowable amount to achieve a shelf-stable product that tastes exactly as it should.

According to FSANZ, Australian consumers can be reassured that dietary exposure to these additives does not represent an appreciable health risk when consumed in moderation.

Why don’t you claim to be “nitrate/nitrite-free” like some other brands?

While the beneficial health effects of eating fruits and vegetables are indisputable, the nitrate levels in fruits and vegetables can fluctuate based on the season or soil, so using “natural” extracts can lead to unpredictable concentrations. In some cases, this results in higher residual nitrates/nitrites than those found in traditionally smallgoods.

At Puopolo, we believe in transparency over marketing trends. Many products labeled “nitrate/nitrite-free” or “no added nitrates” simply use vegetable concentrates, like celery or beetroot powder, which are, as outlined above, naturally rich in nitrates.

The decision to use compound nitrites and nitrates versus “naturally occurring” versions usually comes down to precision, safety, and transparency. That’s why we choose to use a controlled, mineral-based nitrate/nitrite – so that we can be 100% certain of the dosage, safety, and consistency of every batch.

As a producer of artisan salumi, using added nitrates/nitrites is often the “honest” way to ensure a safe, high-quality product that respects the slow-making tradition we are known for.

What to look for on labels

If a label claims to be nitrate or nitrite free but contains ingredients like Beetroot, Celery, Rosemary, or Parsley powder, it likely contains naturally occurring nitrates used specifically for their high nitrite content to perform the same chemical function as mineral-based ones. 

This is particularly important to note for anyone who may have a nitrite or nitrate allergy or intolerance. 

Terms to watch out for: 

– Nitrite/Nitrate free
– No artificial nitrites/nitrates
– No added nitrites/nitrates
– Chemical nitrite free
– Fruit/Vegetable extracts or powders
– Beetroot, Celery, Rosemary, Parsley powder