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<br> Sodium nitrate and sodium nitrite cures seem to have been used for hundreds (very probably thousands) from years within the manufacturing of cured lean meats and sausages. They are liable for the unsecured personal pink pigmentation of healed meat (think of ham) and contribute to the distinctive flavour of treated products.<br><br> <br><br><br><br> <br><br> https://theeducationtraining.com/sodium-nitrite/ though, is their role in protecting against a damaging form of food poisoning called botulism.<br><br> <br><br><br><br> <br><br>Food-borne botulism is usually caused by a toxin produced from a really nasty bacteria called Clostridium botulinum. This kind of bacteria loves a wet, low air environment and prefers temperature between 40 and a hundred and forty degrees F. That's exactly the environment you can expect when we smoke a cigarette sausage and meats in a smoke home or hang up dried sausage in a<br><br>