What do nitrates and nitrites have to do with preserving food?
(Lansing State Journal, June 22, 1994) Lately, there has been
some concern about the use of nitrites as preservatives. It
appears that, in the body, nitrites can be converted in to
nitrosamines. Nitrosamines are a class of chemicals that may be
carcinogenic in humans. Because of this, the United States
Department of Agriculture strictly limits the amount of nitrates
and nitrites in meat products. There are many ways to preserve
food. Some common methods include salting, smoking, canning and
refrigeration. All of these processes inhibit the growth of
microorganisms and the natural breakdown of foods that we call
spoiling.