A preservative and curing agent, mainly used in cured and dried meats. It helps prevent bacterial growth, including dangerous Clostridium botulinum, and gives cured products their characteristic pink-red colour. At high temperatures or in acidic conditions, nitrates can convert to nitrites and then to nitrosamines — compounds the WHO classifies as probably carcinogenic. Use is tightly regulated by EFSA, and authorised levels are considered safe for normal consumption.
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