The level of consumer exposure to genotoxic and carcinogenic nitrosamines in foods raise a public health concern, according to the European Food Safety Authority (EFSA).

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has announced that it is making temporary allowances for the use of sodium nitrite derived from natural sources, in an effort to address shortages of synthetic sodium nitrite used to cure meat and poultry products.

Researchers funded by the U.S. Department of Agriculture (USDA) are developing a new method of curing meats that would use an amino acid instead of sodium nitrite, addressing food safety concerns about the negative health effects associated with nitrite additives.

A recent study has linked the consumption of nitrites and nitrates, found in food and water, to an increased risk of type 2 diabetes. 

The European Food Safety Authority (EFSA) has explained the science behind its draft opinion on the public health risk of nitrosamines in food, which was recently opened to public consultation.