Process for inhibiting growth of Clostridium botulinum and formation of nitrosamines in meat

A process for producing ham and bacon from pork meat in which growth of Clostridium botulinum and formation of nitrosamines are inhibited and in which formation of mutagens is avoided, which comprises separately adding to the meat (A) a liquid additive composition consisting essentially of at least one preservative selected from the group consisting of potassium sorbate and sorbic acid or a powdery additive composition consisting essentially of potassium sorbate and (B) a liquid or powdery nitrite curing agent, by injection, spraying, daubing or dipping for adding the liquid, or by spraying or rubbing for adding the powder, under conditions such that the nitrite does not come into contact with the preservative thus preventing the nitrite and preservative from reacting with each other thereby avoiding formation of mutagens, components (A) and (B) being added in amounts sufficient to inhibit growth of Clostridium botulinum.