What deadly bacterium are nitrites highly effective at preventing in sealed cured meats?
Answer
Clostridium botulinum
Nitrites and nitrates, essential curing agents in products like bacon and ham, play a paramount role in food safety by specifically targeting anaerobic threats. Their primary safety function is vital in oxygen-free environments found within sealed, processed meats, where the deadly bacterium Clostridium botulinum can thrive, leading to botulism, a severe form of food poisoning. Nitrites are highly effective at inhibiting the growth of this specific organism, thereby ensuring the safety of the cured product. This protective action against C. botulinum is distinct from the functions of sorbates or benzoates, which focus on molds, yeasts, and general bacterial spoilage in non-anaerobic settings.
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