Potassium nitrate, or saltpeter, can be used as a food additive in sausages, country ham and bacon. When you add potassium nitrate to meat, its chemical structure changes to potassium nitrite, which kills harmful pathogens in food -- particularly botulism spores -- and gives preserved meats their distinctive pink color.
Background
Potassium nitrate is one of a group of nitrates used to preserve meats.You can find small amounts of nitrates in beets, rhubarb, cabbage and broccoli. Once activated, the nitrate starts to change into nitrite. Large amounts of potassium nitrate have to be manufactured. Centuries ago, potassium nitrate was made from distilled animal waste products, but the process was slow and inefficient. The Haber process allowed producers to oxidize ammonia to produce a more refined potassium nitrate in large quantities.
Benefits
When people first learned to use potassium nitrate in food, they were able to preserve meat that would keep them fed long after the animal was slaughtered. The use of potassium nitrate and other food preservatives destroys botulism, a lethal food-borne illness. The compound gave meats a rosy color instead of their natural grayish hue. Potassium nitrate is an ingredient in sensitive-formula toothpastes because it helps seal pores in your teeth, reducing pain when you eat cold and sweet foods.
Dangers
Some risks are associated with potassium nitrate when consumed in massive quantities. According to PotassiumNitrate.org, excessive amounts of potassium nitrate can lead to kidney problems and increase your risk of kidney stones.
The University of Minnesota Extension office reports that nitrates can react with proteins in meat through a process that scientists don't completely understand, producing a compound called nitrosamines, which are known carcinogens. Not every food product with potassium nitrate will necessarily develop nitrosamines, and the Food and Drug Administration carefully monitors manufacturers that use nitrates in food.
Foods
Potassium nitrate is not as popular as it once was, but it is still a food ingredient. It is most likely to appear in preserved meats, including country ham, corned beef and cured sausages. It is sometimes used in ice cream to prevent freezer burn. Foods and products to which potassium nitrate are added tend to be high in salt, preservatives and sugar. If you want to cut back your exposure to this additive, choose fresh meats and minimally processed foods.
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