A preservative used in cured and processed meats to prevent the growth of dangerous bacteria, including Clostridium botulinum. It also gives products like ham and bacon their characteristic pink colour. The real concern is that nitrites can react with meat proteins to form nitrosamines, compounds linked to increased colorectal cancer risk. WHO classifies processed meats as Group 1 carcinogens partly because of this. Authorised in very limited food categories with strict maximum levels.
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