What happens to the nitrite inside the can meat products?

A series of seven tests was conducted to establish a base line for the inhibition of C. botulinum by nitrite in a perishable canned meat product. The product was subjected to abusive storage at 27°C. The degree of variation in swell times and rates among the tests was determined. Predicted average times to first swell were 6.7, 29.8, 82.6 and 94.3 days when 0, 50, 100 and 156 μg/g of sodium nitrite was added to the meat. The primary effect of nitrite appears to have been in determining the length of the lag phase. Once swelling commenced, the rate at which the cans swelled was not significantly different at 50, 100, and 156 μg/g of sodium nitrite. This information will be used to evaluate additives for controlling botulinal growth and toxin production under the conditions described.