Nitrite, primarily in the form of sodium nitrite, is a compound widely used in culinary applications as a preservative and curing agent for processed meats such as bacon, ham, and sausages. Its culinary significance lies in its ability to inhibit the growth of harmful bacteria like Clostridium botulinum, enhance flavor, and stabilize the characteristic pink color of cured meats.
In dietary contexts, nitrite naturally occurs in vegetables, particularly leafy greens like spinach and lettuce, though in these sources it is considered benign or beneficial due to the presence of antioxidants. However, when used in processed foods, nitrite can contribute to the formation of nitrosamines, compounds linked to an increased cancer risk, especially under conditions of high heat or acidity.
This dual nature has led to regulation of nitrite levels in food and the exploration of alternative curing methods, as well as the incorporation of antioxidants such as vitamin C in processed meats to reduce the potential for nitrosamine formation while preserving the desired qualities of cured products.