One of the functions of sodium nitrite in meat products is to _______________.

Sodium nitrite serves several important functions in meat products, one of which is to inhibit the growth of Clostridium botulinum, the bacterium responsible for producing the botulinum toxin, which can be a serious health hazard. Cured meats, especially those that are vacuum-packaged, create an anaerobic environment that can support the growth of this bacterium. The addition of sodium nitrite effectively prevents this growth by creating a hostile environment for Clostridium botulinum while also imparting a desirable pink color and characteristic flavor to the cured meat.

This protective aspect of sodium nitrite is critical in ensuring food safety and quality in processed meats, particularly when they are stored in conditions that could encourage the growth of harmful bacteria. The other functions of sodium nitrite, while important, do not directly address the specific concern of preventing botulism, making this function particularly vital in the context of food safety in cured meats.