Jack, OK.... here I go..... If you dry meat to a level below a certain Aw (Water Activity) level, and it has enough salt (>10%), bacteria won't grow.... And if you smoke it (smoke slows, stops or kills bacteria growth, probably from the PAH's) and you add Cure #1 or #2 during the smoke process, botulism is halted also....
Even though the inhibitory mechanisms for sodium nitrite are not well known, its effectiveness depends on several factors including residual nitrite level,
pH, salt concentration, reductants present and
iron content.[sup]
[14][/sup] Furthermore, the type of
bacteria also affects sodium nitrites effectiveness.[sup]
[14][/sup] It is generally agreed upon that sodium nitrite is not considered effective for controlling
gram-negative enteric pathogens such as
Salmonella and
Escherichia coli.[sup]
[14][/sup]
++++++
Sodium nitrite is also able to effectively delay the development of
oxidative rancidity.[sup]
[14][/sup]
Lipid oxidation is considered to be a major reason for the deterioration of quality of meat products (
rancidity and unappetizing flavors).[sup]
[14][/sup] Sodium nitrite acts as an
antioxidant in a mechanism similar to the one responsible for the coloring affect.[sup]
[14][/sup] Nitrite reacts with
heme proteins and metal ions, chelating
free radicals by
nitric oxide (one of its byproducts).[sup]
[14][/sup] Chelation of these
free radicals terminates the cycle of
lipid oxidation that leads to
rancidity.[sup]
[14][/sup]
+++++
Water activity or a[sub]w[/sub]
Bacteria usually require at least 0.91, and
fungi at least 0.7.[sup][
citation needed][/sup] See
fermentation.
+++++++++++
Lowering the water activity of a food product should not be seen as a
kill step. Studies in
powdered milk show that viable cells can exist at much lower water activity values, but that they will never grow.[sup][
citation needed][/sup] Over time, bacterial levels will decline.
++++++
Now, as far as other food pathogens go in meats, I know when I read the label of commercially processed meats etc, evidently there are other chemicals you can add to keep food safe.... Not me.... I'll just refrigerate it for a short period of time, or freeze, and then eat....
Hope some of this makes sense and answers some of your questions.....
Dave