INS 250 is sodium nitrite, an inorganic salt used in cured meats like bacon, ham, salami, and sausages. It fixes the pink-red colour of cured meat, gives the typical 'cured' tang, and most importantly suppresses Clostridium botulinum, the bacterium that causes botulism. Indian packaged sausages, salami, and meat luncheon products often list it. It is generally vegan and is permitted by FSSAI for specified food categories with restrictions.
Quick Facts
INS Number
250
E-Number
E250
Category
Preservative
Veg Status
Vegan
FSSAI Status
Permitted with restrictions
JECFA ADI
0-0.07 mg/kg bw (2017)
Chemical Name
sodium nitrite
What is INS 250?
INS 250 is sodium nitrite, an inorganic salt used in cured meats like bacon, ham, salami, and sausages. It fixes the pink-red colour of cured meat, gives the typical 'cured' tang, and most importantly suppresses Clostridium botulinum, the bacterium that causes botulism. Indian packaged sausages, salami, and meat luncheon products often list it.
Why brands add it
Brands use it because curing salt is the only widely accepted way to make shelf-stable cured meats safe at scale. Without sodium nitrite, processed meats would need either deep refrigeration, very high salt, or aggressive heat treatment to stop Clostridium botulinum growth. The cap on residual nitrite balances safety against nitrosamine formation under high heat.
Where you'll find it
INS 250 commonly shows up on Indian packets in these categories:
bacon and pork sausages
salami and pepperoni
ham and meat luncheon
smoked and cured beef products
frankfurters and hot dogs
some cured fish products
Veg or non-veg? - Vegan
Sodium nitrite the additive is an inorganic salt synthesised industrially; it is not derived from any plant or animal source. However, its dominant use is in cured meats, which ARE non-vegetarian; products containing sodium nitrite typically also contain meat and carry the brown non-veg dot for that reason, not because of the nitrite itself. The number alone does not make a product non-veg, but the food category usually does.
FSSAI status and JECFA evaluation
FSSAI: Permitted by FSSAI under Schedule I of the FSS (Food Products Standards and Food Additives) Regulations 2011 as a colour-fixative and preservative for specified meat and meat-product categories with strict residual-nitrite caps (typically 200 mg/kg expressed as sodium nitrite at the point of sale). FSSAI's meat-and-meat-products amendment regulations from February 2023 set the current category-by-category limits.
JECFA: ADI 0-0.07 mg/kg body weight, established at 59th JECFA (2002). EFSA's 2017 re-evaluation confirmed the ADI of 0-0.07 mg/kg bw for sodium nitrite (E250). High-temperature cooking of nitrite-cured meat can form nitrosamines; the ADI is set with that risk in mind, and category-level caps further limit residual nitrite.
Also known as
On packets, in recipes, and in conversation, INS 250 is also called:
Vegan. Sodium nitrite the additive is an inorganic salt synthesised industrially; it is not derived from any plant or animal source. However, its dominant use is in cured meats, which ARE non-vegetarian; products containing sodium nitrite typically also contain meat and carry the brown non-veg dot for that reason, not because of the nitrite itself. The number alone does not make a product non-veg, but the food category usually does.
Is INS 250 permitted by FSSAI?+
Permitted by FSSAI under Schedule I of the FSS (Food Products Standards and Food Additives) Regulations 2011 as a colour-fixative and preservative for specified meat and meat-product categories with strict residual-nitrite caps (typically 200 mg/kg expressed as sodium nitrite at the point of sale). FSSAI's meat-and-meat-products amendment regulations from February 2023 set the current category-by-category limits.
What is INS 250 used for?+
Brands use it because curing salt is the only widely accepted way to make shelf-stable cured meats safe at scale. Without sodium nitrite, processed meats would need either deep refrigeration, very high salt, or aggressive heat treatment to stop Clostridium botulinum growth. The cap on residual nitrite balances safety against nitrosamine formation under high heat.
Is INS 250 (also written as E250) the same thing?+
Yes. INS 250 (the Codex International Numbering System used by FSSAI) and E250 (the European E-number system) refer to the same compound. The digits are identical for almost all common additives. Indian packets may show either form, or the common name (sodium nitrite).
This page summarises FSSAI's permission status and JECFA's scientific evaluation. It is not medical or dietary advice. Manufacturer ingredient sourcing can vary, especially for source-dependent additives - the Indian veg/non-veg dot logo on the pack is the brand's declaration. For health decisions, consult a doctor or registered dietitian.