What Are The Dangers Of Sodium Nitrate?

Sodium nitrate, also called sodium nitrite, is a chemical compound used in the processing of meat products such as cold cuts, hot dogs, ham and bacon. According to the SixWise website, sodium nitrate is a common coloring and flavoring agent, as well as a preservative, for meat products. This makes meat more appealing to consumers. Unfortunately, there are several dangers of using this chemical.

Cancer

Ingestion of sodium nitrate forms nitrosamines, which are chemicals that promote the growth of cancerous cells, according to the Organic Consumers website. Nitrosamines may contribute to colon, pancreatic and other cancers. The USDA attempted to ban the use of sodium nitrate in the 1970s, but met opposition from the U.S. meat industry.

Respiratory Distress

According to the JT Baker website, inhalation of sodium nitrate can contribute to respiratory distress. This chemical is thought to irritate the lining of the respiratory tract and cause poisoning in the lungs.

Skin Irritation

Skin contact with sodium nitrate may cause skin irritation, including pain and redness. The skin can also readily absorb sodium nitrate, poisoning the body's organs and tissues, according to the JT Baker website.

Fire and Explosion

While sodium nitrate is not ignitable by itself, it can increase the flammability of any combustible material, notes the JT Baker website. It can also explode when heated above 1000 degrees F, or when it comes in contact with chemicals such as ammonia, cyanide, cellulose and sodium thiosulfate. Water may scatter ignited material containing sodium nitrate.

Other Dangers

Sodium nitrate is a toxic substance that may irritate the lining of the stomach, esophagus and mouth. Ingestion may also produce symptoms such as abdominal pain, irregular breathing, nausea, vomiting, convulsions and coma. A dose of 1 g to 2 g is considered lethal.