Nitrates maintain the red color of preserved meats and:

A Are among the most widely used preservatives Correct Incorrect

B Inhibit germination of botulism spores Correct Incorrect

C Maintain a high osmotic pressure to kill microorganisms Correct Incorrect

D Prevent mold Correct Incorrect

Detailed Solution

Nitrates prevent C. botulinum growth while stabilizing myoglobin's red color in cured meats.

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