preservative

Sodium nitrite

Score

The curing agent that defines processed meat, which IARC classifies as a Group 1 carcinogen.

Nitrite prevents botulism and gives cured meat its pink colour, but under heat and stomach acid it forms N-nitroso compounds. IARC's 2015 review classified processed meat as carcinogenic to humans (Group 1) on the strength of colorectal cancer evidence. 'Celery powder' cured products are not meaningfully different — celery juice is a nitrate source.

processed meatcarcinogen group1 context

Also appears on labels as

e250 · curing salt · sodium nitrate · e251

What this is based on

Peer-reviewed
Carcinogenicity of consumption of red and processed meat (IARC Monographs Volume 114)
IARC / WHO · 2015