Nitrites and Nitrates

Some foods, especially meats, are susceptible to contamination by the bacteria that cause botulism. Nitrites and nitrates are added to the cures for these foods to make them safe from botulism infection. Sodium nitrite (NaNO₂) is the most important of these chemicals. Even in the very small quantities in which it is used, sodium nitrite has strong preservative powers. In addition, it keeps meats red or pink, which is why products like cured ham, corned beef, and certain sausages have their characteristic color.