Sodium nitrite/nitrate

Sodium nitrite and nitrate are widely used in the meat industry as preservatives to prevent bacterial growth (especially Clostridium botulinum), to develop the characteristic pink color and cured flavor, and to act as antioxidants.
Functions in Meat Processing
Antimicrobial Activity: Nitrite is highly effective at inhibiting the growth of pathogenic bacteria and the production of toxins, particularly those responsible for botulism (Clostridium botulinum). This is considered its most vital function for food safety.
Color Development: Nitrite reacts with myoglobin in the meat to form nitric oxide myoglobin, which, when heated, creates a stable, appealing pink pigment (nitrosyl-hemochrome) characteristic of cured meats like ham and bacon.
Flavor and Antioxidant Effects: Nitrites contribute to the unique “cured meat” flavor and prevent the development of off-flavors (rancidity) by acting as antioxidants and suppressing lipid oxidation during processing and storage.
Shelf-Life Extension: By controlling microbial spoilage and oxidation, nitrites and nitrates significantly extend the shelf life of processed meat products.