Sodium nitrite serves as a curing salt for processed meats such as hotdogs, hams and bacons. According to the American Meat Institute, this chemical proves to have a very important and vital public health function in preserving the freshness of meat products delivered to the general population. The University of Minnesota reports that even as little as a quarter of an ounce of sodium nitrite per 100 lbs. of meat can already give an undeniably valuable health protection against certain disease-causing organisms found in old and decaying meat.
Prevent Meat Spoilage
For many centuries, sodium nitrite has proven its value in preventing the spoilage of meat and meat products. According to the University of Minnesota, this very important chemical prevents the growth of most bacteria that cause meat decay by its meat-drying capability and its direct bacterial growth inhibitory effect. This anti-meat spoilage activity of sodium nitrite also prevents the effects of bacterial overgrowth leading to unfavorable meat characteristics such as the development of undesirable meat odor, unacceptable flavor and rancidity in meat products.
Delay the Development of Botulism
Botulism, a potentially fatal illness that causes flaccid paralysis, is a result of food poisoning caused by the toxin secretion of Clostridium botulinum bacteria. As mentioned by the University of Minnesota, sodium nitrite greatly delays the growth of these disease-causing bacteria. According to the American Meat Institute, since the introduction of sodium nitrite in 1925, no cases of food poisoning due to botulism were recorded in commercially prepared cured meats. Thus, one can safely conclude that sodium nitrite provides preserved meat safety to consumers.
Prevent the Growth of Listeria Monocytogenes
Listeria monocytogenes is a food-borne type of bacterium that primary grows within the cell causing a very virulent disease known as Listeriosis. Listeriosis can potentially result in the development of meningitis in newborns, the most feared consequence of this disease causing bacterium. According to the American Meat Institute, there are some USDA-sponsored studies that prove the effectiveness of sodium nitrite in preventing the growth of Listeria monocytogenes.
Give the Ideal Pink Color for Preserved Meats
Myoglobin, the pigment responsible for the reddish color of fresh meat, combines with the nitrite component of sodium nitrite. This sodium-nitrate-myoglobin combination eventually turns pink once the preserved meat is cured and smoked. Without this meat preservative, processed meat products will not look as attractive as they are without their bright pink color.
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