What do nitrates and nitrites have to do with preserving food?
(Lansing State Journal, June 22, 1994)


Nitrates and nitrites are compounds that are used to cure meats.  They generally are applied as sodium salts, NaNO3 and NaNO2.  These preservatives generally are spread onto the surface of red meats to prevent bacterial growth and to maintain a more marketable red color.  Sometimes they also are incorporated into processed meats.

Lately, there has been some concern about the use of nitrites as preservatives.  It appears that, in the body, nitrites can be converted in to nitrosamines.  Nitrosamines are a class of chemicals that may be carcinogenic in humans.  Because of this, the United States Department of Agriculture strictly limits the amount of nitrates and nitrites in meat products.

There are many ways to preserve food.  Some common methods include salting, smoking, canning and refrigeration.  All of these processes inhibit the growth of microorganisms and the natural breakdown of foods that we call spoiling.

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