You Should Know

April 2016 Issue

Putting Nitrates into Perspective

Nitrates in processed meats, like bacon, ham, deli meats, sausages, and beef jerky, have been scrutinized and vilified since the 1970s. Nitrates (in the form of sodium nitrate) are added to most processed meats to “cure” or preserve them, giving them their characteristic color and taste, while preventing contamination, particularly with the sometimes deadly Botulinum and Listeria bacteria.

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