Nitrite prevent the growth of the spore-forming bacterium, in addition used to produce the characteristic flavor, texture & pink color for cured meats.
Usually added at low levels (120–200 ppm).
Apparently the product was damaged in transit before reaching the postal center, i contacted the postage company and they asked me to contact the seller which I have done but haven't heard back. So i guess I won't be receiving my product unless they decide to reply to me.
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