Sodium nitrite used in processing smoked chub
Sodium nitrite used in processing smoked chubThis is a narrow listing: sodium nitrite specifically for smoked chub, where it controls Clostridium botulinum in a smoked fish that would otherwise be a serious botulism risk.
Where it is and isn’t permitted
| Jurisdiction | Status | Scope and limits | Citation |
|---|---|---|---|
| United States | Permitted, with conditions | 21 CFR 172.177retrieved 2026-09-07 | |
| Codex Alimentarius | Not listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited. |
What it is made from
Produced industrially by absorbing nitrogen oxides in an alkali solution. The listing exists separately because smoked fish carries a particular botulism hazard that curing addresses.
- Vegan
- Vegetarian
Every name it appears under
1 recorded name. A label may use any of them.
As it appears in regulation
- Sodium nitrite used in processing smoked chub
Hazard reference values
No reference value for this substance in the sources we hold.
Evidence and how bodies read it
Studies, and the differing conclusions regulators drew from them, are curated by hand rather than machine-read, and none has been written for this substance yet.
Sources for this page
- ecfr retrieved 2026-09-07
Full licence terms and publisher details on Sources. How this page is built and updated: Method.
Machine-readable:/api/v1/additives/sodium-nitrite-used-in-processing-smoked-chub.json