Live with as little pickled products as possible. In the pickling process, nitrite can inhibit the growth of Clostridium botulinum and other types of spoilage bacteria, has a good coloring effect and antioxidant effect, and can improve the flavor of pickled food. However, nitrite can react with amines, which are protein breakdown products in pickled products, to form nitrosamines, which are a strong carcinogen, and the presence of nitrite in pickled foods is a major potential hazard.