Editing Sodium nitrite (section)

==== Inhibition of microbial pathogens ====
In conjunction with salt and pH levels, sodium nitrite reduces the ability of ''[[Clostridium botulinum]]'' spores to grow to the point of producing toxin.<ref name="FSAINitriteInMeat" /><ref>{{cite journal | vauthors = Lee S, Lee H, Kim S, Lee J, Ha J, Choi Y, Oh H, Choi KH, Yoon Y | title = Microbiological safety of processed meat products formulated with low nitrite concentration - A review | journal = Asian-Australasian Journal of Animal Sciences | volume = 31 | issue = 8 | pages = 1073–1077 | date = August 2018 | pmid = 29531192 | pmc = 6043430 | doi = 10.5713/ajas.17.0675 }}</ref> Some dry-cured meat products are manufactured without nitrites. For example, [[Parma ham]], which has been produced without nitrite since 1993, was reported in 2018 to have caused no cases of botulism. This is because the interior of the muscle is sterile and the surface is exposed to oxygen.<ref name=Wilson/> Other manufacture processes do not assure these conditions, and reduction of nitrite results in toxin production.<ref>{{cite journal | vauthors = Lebrun S, Van Nieuwenhuysen T, Crèvecoeur S, Vanleyssem R, Thimister J, Denayer S, Jeuge S, Daube G, Clinquart A, Fremaux B | title = Influence of reduced levels or suppression of sodium nitrite on the outgrowth and toxinogenesis of psychrotrophic Clostridium botulinum Group II type B in cooked ham | journal = International Journal of Food Microbiology | volume = 334 | pages = 108853 | date = December 2020 | pmid = 32932195 | doi = 10.1016/j.ijfoodmicro.2020.108853 }}</ref>

Sodium nitrite has shown varying degrees of effectiveness for controlling growth of other spoilage or disease causing microorganisms.<ref name="Sindelar Human safety" /> Although the inhibitory mechanisms are not well known, its effectiveness depends on several factors including residual nitrite level, [[pH]], salt concentration, reductants present and [[iron]] content.<ref name="Sindelar One">{{cite journal |vauthors=Sindelar J, Milkowski A |date=November 2011 |title=Sodium Nitrite in Processed Meat and Poultry Meats: A Review of Curing and Examining the Risk/Benefit of Its Use |url=http://www.meatscience.org/docs/default-source/publications-resources/white-papers/2011-11-amsa-nitrite-white-paper.pdf?sfvrsn=8 |journal=American Meat Science Association |volume=3 |pages=1–14}}</ref> The type of [[bacteria]] also affects sodium nitrite's effectiveness.<ref name="Sindelar One"/> It is generally agreed that sodium nitrite is not effective for controlling [[Gram-negative]] enteric pathogens such as ''[[Salmonella]]'' and ''[[Escherichia coli]]''.<ref name="Sindelar One" />

Other food additives (such as [[Lactic acid|lactate]] and [[sorbate]]) provide similar protection against bacteria, but do not provide the desired pink color.<ref>{{cite journal | vauthors = Seward RA, Deibel RH, Lindsay RC | title = Effects of potassium sorbate and other antibotulinal agents on germination and outgrowth of Clostridium botulinum type E spores in microcultures | journal = Applied and Environmental Microbiology | volume = 44 | issue = 5 | pages = 1212–1221 | date = November 1982 | pmid = 6758699 | pmc = 242170 | doi = 10.1128/AEM.44.5.1212-1221.1982 | bibcode = 1982ApEnM..44.1212S}}</ref><ref>{{cite journal | vauthors = Sofos JN, Busta FF, Bhothipaksa K, Allen CE, Robach MC, Paquette MW |title=Effects of various concentrations of sodium nitrite and potassium sorbate on Clostridium botulinum toxin production in commercially prepared bacon |journal=Journal of Food Science |date=September 1980 |volume=45 |issue=5 |pages=1285–1292 |doi=10.1111/j.1365-2621.1980.tb06539.x}}</ref><ref>{{cite journal | vauthors = Linton M, Connolly M, Houston L, Patterson MF |title=The control of Clostridium botulinum during extended storage of pressure-treated, cooked chicken |journal=Food Control |date=March 2014 |volume=37 |pages=104–108 |doi=10.1016/j.foodcont.2013.09.042}}</ref><ref>{{cite journal | vauthors = Alnoman M, Udompijitkul P, Paredes-Sabja D, Sarker MR | title = The inhibitory effects of sorbate and benzoate against Clostridium perfringens type A isolates | journal = Food Microbiology | volume = 48 | pages = 89–98 | date = June 2015 | pmid = 25790996 | doi = 10.1016/j.fm.2014.12.007 }}</ref>