Composition and safety of cured meats in the USA

The meat-consuming public is concerned about foodborne illnesses which are primarily of microbiological origin, about more long-term effects thought to be associated with dietary consumption patterns, and about the possible presence of low levels of various additives or contaminants. Even though 100% safety from foodborne illnesses can never be achieved, steady progress is being made through adoption of new technologies and improved control and prevention systems. A new generation of low-fat products gives the consumer more dietary choices, and modern cured meats have lower residual nitrite than they did twenty years ago.