Clostridium botulinum--the bacterium that produces the toxin that causes botulism--grows easily during meat processing, and a mere one-millionth of a gram of the toxin can be fatal, but nitrite is effective in controlling the bacterium's growth. Consequently, despite the fact that nitrite contains carcinogens, it is added to processed meat by manufacturers who have little alternative than to choose the lesser of two evils.
由於肉類加工品容易造成肉毒桿菌的生長，而肉毒桿菌毒素只要百萬分之一公克即可致人於死，因此可以抑制肉毒桿菌生長的亞硝酸鹽，即使具致癌危險，業者在製作時也不得不「兩害取其輕」地添加。