Potassium nitrate, also known as saltpeter, is part of many products such as fireworks, gun powder, fertilizers, toothpastes and cured, smoked meats. In foods, potassium nitrate acts as a preservative to ward off harmful bacteria and develop the distinct pink color of cured meats. When you eat them, nitrates can become nitrites, which combine with amines to form a known cancer-causing agent called nitrosamines. Read labels carefully to avoid potassium nitrate.
Smoked and Cured Meats
To help slow bacteria growth and develop certain color characteristics, potassium nitrates long have been part of the meat smoking and curing process. However, because of concerns about cancer, the the use of nitrates now is banned or restricted in most meats, according to The National Center for Home Food Preservation. Be sure to read the label on all cured and processed meat food. Foods to avoid include country ham, bacon, hot dogs, bologna, salami, lunch meats and sausage.
Aged, Cured Cheeses
Potassium nitrates also are used in the production of some aged or hard cheeses. Aged cheeses include cheddar, gouda, swiss, parmesan and edam. Read the nutrition label to determine whether a specific product contains potassium nitrates.
Brined Foods
Brining is another method of curing foods. Brining of foods such as corned beef and feta cheese traditionally involves using potassium nitrate as a preservative.
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