Historical Use of Nitrate and Nitrite in Cured Meats

patent was issued in 1917 for the use of nitrite as a replacement for nitrate in curing brines (Doran, 1917, as cited in Binkerd and Kolari, 1975). Kerr et al., (1926) found that hams cured in a brine containing about 2000 ppm sodium nitrite were equivalent in flavor and color to hams cured with nitrate. The maximum nitrite level found in any part of the hams was 200 ppm. Based on these experiments, the U.S. Department of Agriculture (USDA) in 1925 authorized use of sodium or potassium nitrite in curing brines in federally inspected establishments, at 0.25 to 1 ounce per 100 pounds of meat, such that the finished product would contain no more than 200 ppm sodium 

Food and Drug Administration (FDA) regulates the addition of nitrate and nitrite salts to fish products. Maximum permitted levels vary among products and types of fish, with up to 500 ppm residual sodium nitrate or 200 ppm sodium nitrite permitted as a preservative and color fixative in smoke cured sable fish, shad, or salmon (Code of Federal Regulations, 1981a,b Committee on Nittite and Alternative Curing Agents in Food, 1981). 

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