E239

E239 is the European Union's food additive number for potassium nitrite. It functions primarily as a preservative and a curing agent in food products. Potassium nitrite helps to prevent the growth of harmful bacteria, particularly Clostridium botulinum, which can cause botulism. It also contributes to the characteristic pink or red color of cured meats like bacon, ham, and sausages, and imparts a distinct cured flavor. The use of nitrites in food is subject to strict regulations in many countries due to potential health concerns, primarily the formation of nitrosamines, which are classified as probable carcinogens. However, regulatory bodies generally consider the use of potassium nitrite at permitted levels to be safe, as the benefits of preventing botulism are deemed to outweigh the risks. Its usage levels are carefully controlled and specified in food legislation.