What are salts added to food to prevent botulism?

Salts, particularly sodium nitrite and sodium nitrate, are added to cured meats to prevent botulism, which is caused by the bacteria Clostridium botulinum. These salts inhibit the growth of the bacteria and the production of its potent toxin. They also contribute to the preservation of color and flavor in the food. Additionally, maintaining proper acidity and low oxygen levels in food can further help prevent botulism.