A curing salt used in some aged cheeses and cured meats to prevent the growth of dangerous bacteria, including Clostridium botulinum. It works by slowly converting to nitrite inside the food during the curing process. Authorised in very limited food categories at tightly controlled levels. High intake of nitrates can form nitrosamines in the body, compounds linked to increased cancer risk — the WHO classifies processed meats using nitrates as Group 1 carcinogens. Generally considered safe at regulated doses.
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