Sodium nitrite, also known as E250, is the active compound that inhibits the growth of Clostridium botulinum, a bacterium that produces a toxin that can lead to serious illness and even death.
The compound also gives cured meat its pink hue and keeps the colour stable for “several weeks to months”, said National University of Singapore lecturer and food chemist Yeo Hui Qi. Without nitrites, meat oxidises over time and gradually turns greyish or brown.
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