Health Risks

Contraction of botulism, which is an illness contracted from bacteria - Clostridium botulinum. If spores germinate, the meat can easily become quickly contaminated. Sodium nitrate is often mixed with curing salts to combat the risk of botulism. Salt suppliers often dye salt pink when they add sodium nitrate. This enables chefs and cooks to differentiate salt containing sodium nitrate, from salt that does not. Some people have sensitivity to nitrates though and in a large quantity, sodium nitrate can be toxic.

It is also worth remembering the human body produces sodium nitrates naturally and our saliva has large quantities in it, as do many vegetables. Some ‘ natural’ curing salts that contain natural nitrates derived from plants, have similar concentrations of nitrates as commercial curing salts.

It is important to note that Botulism can be deadly. It tends to grow in acidic, anaerobic (without oxygen) conditions. Nitrates negate the risk of botulism. Wine or vinegar added to the meat mix will reduce the risk of botulism too. Botulism does not produce food that smells or tastes ‘off’, it is usually encouraged during the preparation phase – that is why strict hygiene and cool conditions for the meat is so important.

Once the meat is cured, if it starts to smell off, then it isn’t botulism but invasion of other spoilage bacteria. Always discard any salami that smells or appears green.

Chemical sensitivities/allergies are another risk – some people don’t tolerate some or most preservatives very well.

Pregnant women should avoid cured meats as should those with a lowered immune system due to illness.