A preservative and colour fixative used primarily in cured meats, bacon, hot dogs, and deli products. It prevents the growth of Clostridium botulinum — the bacterium responsible for deadly botulism — and gives cured meats their characteristic pink colour. The controversy is real. The WHO classifies processed meats containing nitrites as Group 1 carcinogens, linked to increased colorectal cancer risk with regular consumption. Used in very low, tightly regulated doses — but worth knowing it's there.
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