Why are nitrites commonly added to meats?

Nitrites are commonly added to meats primarily to inhibit the growth of harmful bacteria, particularly Clostridium botulinum, which causes botulism. This bacterium can thrive in low-oxygen environments, such as those found in packaged meats. By adding nitrites, the pH level of the meat is altered, which helps create an environment less conducive to the growth of these bacteria.

Additionally, nitrites contribute to the color and flavor of cured meats, but their primary function is safety-related. While they do play a role in extending shelf life by preventing spoilage from other bacteria and contributing to the overall safety of the product, the crucial element is their effectiveness in preventing botulism, which is a major public health concern associated with improperly handled meats.

Thus, the use of nitrites serves as a key preservative in the meat industry, ensuring that products are both safe for consumption and meet quality standards.