Nitratoja

Nitratoja, also known as sodium nitrite, is an inorganic compound with the chemical formula NaNO2. It is a white, crystalline solid that is highly soluble in water. Nitratoja is commonly used in the food industry as a preservative and curing agent, particularly in the production of cured meats such as bacon, ham, and salami. It is also used in the pharmaceutical industry as a component in some medications.

The primary function of nitratoja in food preservation is its ability to inhibit the growth of Clostridium botulinum, a bacterium that produces botulinum toxin, which can cause botulism, a serious and potentially fatal foodborne illness. Nitratoja works by converting nitrite into nitric oxide, which inhibits the growth of C. botulinum and other harmful bacteria.

However, the use of nitratoja in food has been a subject of controversy due to its potential to form nitrosamines, which are carcinogenic compounds. The European Food Safety Authority (EFSA) has set a maximum limit of 200 mg/kg for nitratoja in processed meat products to minimize the risk of nitrosamine formation.

In addition to its use in food, nitratoja is also used in the chemical industry as a precursor for the production of other chemicals, such as diazotized compounds, which are used in the synthesis of dyes and other organic compounds. It is also used in the laboratory as a reagent in various chemical reactions.

Nitratoja is generally considered safe when used in accordance with established guidelines and regulations. However, like any chemical compound, it should be handled with care to avoid exposure and potential health risks.