nitriti

Nitrites, or nitriti in some languages, refer to the nitrite ion NO2− and to salts and esters derived from nitrous acid. The most common salts are sodium nitrite (NaNO2) and potassium nitrite (KNO2). In chemistry and biology, nitrites form in the environment through the reduction of nitrates by bacteria and can accumulate in soil, water, and foods. They are also produced industrially by the reduction of nitrates and used in various chemical syntheses.

In food processing nitrites serve as curing agents, color fixatives, and antimicrobial preservatives, especially in processed meats. The nitrite ion inhibits growth of Clostridium botulinum and helps maintain a reddish-pink color. Common sources include sodium nitrite and potassium nitrite added to products; regulatory limits exist to control intake due to safety concerns.

Health and safety: Nitrites can react with amines to form N-nitrosamines, some of which are carcinogenic under certain conditions. Methemoglobinemia is a risk when nitrite enters the bloodstream and reduces hemoglobin’s oxygen-carrying capacity; infants, particularly under six months, are most vulnerable. Regulatory agencies set maximum allowed levels in foods and drinking water; intake guidelines vary by country.

Environmental and regulatory aspects: In natural waters, elevated nitrite concentrations indicate pollution and nitrification imbalance; nitrite is toxic to aquatic life at relatively low concentrations. Water treatment and agricultural practices aim to control nitrate-to-nitrite formation to protect drinking water and ecosystems.