“…It functions not only as a color fixative and flavor developer, but as a preservative as well. The inhibition of a wide variety of bacteria, including clostridia and Staphylococcus aureus, by sodium nitrite is well documented (1,5,6,8,9,17,18). The mechanism of inhibition of bacteria by nitrite, however, has not been satisfactorily explained, particularly in regard to anaerobic bacteria and facultatively anaerobic bacteria under anaerobic conditions.…”