A salt of nitrous acid, usually sodium nitrite. Usually used with nitrates and other naturally present substances to cure meat to prevent spoilage.
A kind of food additive, a common and controversial preservative in meats.
Food additives used to protect processed foods against bacterial growth and to preserve color and flavor. Nitrites are chemical salts of nitrous acid that are converted by the body into compounds called nitrosamines. Foods that contain nitrites include bacon, ham, and pickles. Because laboratory animals have developed tumors after consuming large amounts of nitrites, there has long been concern that nitrites may cause cancer in humans.
A salt of nitrous acid. Nitrites dilate blood vessels, reduce blood pressure, depress motor centers of the spinal cord, and act as antispasmodics.
Compounds derived from nitrous acid (a nitrogen-containing acid) are used in the form of salts. In order to maintain the freshness of meat, a small quantity of sodium nitrite, along with potassium nitrate and salt, is introduced. This combination helps to hinder the proliferation of potentially detrimental bacteria. However, excessive consumption of nitrites can lead to symptoms such as dizziness, nausea, and vomiting.