Final answer:
Nitrites serve as an antimicrobial in meat curing by maintaining color and preventing the growth of harmful bacteria. However, the production of nitrosamines during cooking can be carcinogenic.
Step-by-step explanation:
Antimicrobials in Meat Curing:
In meat curing, nitrites serve as an antimicrobial agent. Nitrites are added to processed meats to maintain color and prevent the growth of harmful bacteria like Clostridium botulinum.
When nitrites react with the heme group in myoglobin, they produce a red color that gives meat its characteristic appearance.
However, it is important to note that the production of nitrosamines during cooking can be carcinogenic.