Summary : Nitrite is a food additive that has been used for centuries to preserve meats, fish and poultry. It safeguards cured meats against the most deadly foodborne bacterium known to man, Clostridium (C.) botulinum (the bacterium that causes botulism), its use is supported by the public health comunity. In the late 1970s, there were concerns about a potential cancer risk from a digestive reaction-product of nitrite called nitrosamines. So, in 1980, the Food and Drug Administration and the U.S. Department of Agriculture commissioned a comprehensive review of this food additive. This study conducted by National Academy of Sciences (NAS), concluded that nitrite levels in cured meat have not been linked to the development of human cancers, and noted to inhibit sporeforming bacteria, particularly C. botulinum. Nevertheless, because of the controversy, the NAS recommended finding nitrite alternatives or ways to reduce nitrite levels in cured meats without reducing protection against botulism. The meat industry significantly lowered levels of added nitrite thereby reducing any risk of nitrosamine production. One method of reduction is combining nitrite with vitamin C. The human body generates much greater nitrite level than are added to food. When water and foods such as carrots and green vegetables are consumed, we ingest nitrate, which our body converts to nitrite during digestion. More than 85 percent of average daily intake of nitrate (and thus nitrite) comes from these sources. Nitrite the end product of a biological process, is instrumental in promoting blood clotting, healing wounds and burns and boosting immune function to kill tumor cells. Scientific studies have shown that during the healing process there is as much nitrite in a wound as in processed meats. The research of NAS shows that nitrite is the very ingredient that makes cured meats safe from the risk of botulism and ready-to-eat. The next time you are enjoying a hot dog, keep in mind that the mind, that the same substance that provides a smoky flavor and appetizing color is playing an important role in food safety and public health.