Preservatives are used to slow down the aging and spoiling of food. You may hear them referred to as chemicals that "extend the shelf life" of food.

They work by preventing or slowing down the growth of microorganisms, like mould or bacteria. Microorganisms can spoil food and make it unsafe to eat or drink. You might get food poisoning from spoiled food.

Nitrites and nitrates are used to preserve food, especially meats and cheeses. They can also be added to cured meat products to produce a pink colour.

Some foods are natural sources of nitrates and nitrites. Others have them added.

The main natural sources of nitrates and nitrites are:

The main foods that nitrates and nitrites are added to are:

Your chances of eating unsafe amounts of nitrates and nitrites are very low.

Some infants have a rare condition called methaemoglobinaemia. This condition reduces the ability of their blood to transport oxygen.

All food additives, including nitrates and nitrites, must be assessed for safety by Food Standards Australia New Zealand (FSANZ).

How FSANZ ensures the safety of food additives – Food Standards Australia New Zealand

The acceptable daily intake (ADI) tells you how much of a specific food additive you can safely eat each day, throughout your life.

Vegetables are New Zealanders’ largest source of nitrates. Processed meats account for less than 10% of total dietary exposure to nitrites.

The average adult New Zealander eats about:

Read about reference health standards like ADIs

If you have questions about nitrates and nitrites, email [email protected]