The relative hazards associated with potassium nitrate depend upon whether you are dealing with large amounts, such as 55-gallon drums, or smaller amounts, commonly used in food processing. The extent and nature of the exposure make a big difference as to whether the hazard is a minor annoyance or life threatening.
Chemistry
Potassium nitrate is a white, crystalline power that is occasionally referred to as saltpeter or nitrate of potash. With one potassium atom, one nitrogen atom and three oxygen atoms, this molecule has a molecular weight of 101.1032 g/mol. Although it is not poisonous, it is such a powerful oxidizer that it is used to make gun power. Oxidizers are very reactive compounds that readily give up their oxygen atoms to other compounds.
Large Quantities
Storing large quantities of potassium nitrate can be dangerous because heat, shock, friction or contact with other materials can cause fire or explosion. This risk can be minimized by segregating this material from other material. Storing it at a cool temperature prevents it from emitting toxic fumes. The toxicity of potassium nitrate is relatively low, with an oral LD50 in mice of 3750 mg/kg. The LD50 is the lowest dose that will kill 50 percent of the test animals.
Small Quantities
Small quantities of potassium nitrate are used in curing meat and in preparing homemade corned beef. Under these conditions, the hazards associated with potassium nitrate are relatively small.The risk is not associated with potassium nitrate per se, but with the nitrosamines that can be produced when it reacts with protein. Nitrosamines are carcinogenic in lab animals. Ascorbic acid is often used in foods that require potassium nitrate because it inhibits formation of nitrosamines.
Relative Risk
Potassium nitrate is not without benefits. It prevents botulism and rancidity in meat products and keeps meat from developing an "off" taste. If you eat products such as hot dogs, sandwich meats, sausages and other cured meats, the benefits outweigh the risks. However, you may want to consider how much cured meat you want in your diet.
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