Appearance: A white to slightly yellowish crystalline powder that is highly soluble in water.

Chemical Formula: NaNO₂, consisting of sodium (Na) and nitrite ions (NO₂⁻), which play key roles in its reactivity and uses.

Food Preservation: Commonly used as a preservative in processed meats (such as bacon, sausages, and ham) to prevent bacterial growth, particularly Clostridium botulinum, which causes botulism. Sodium nitrite also gives cured meats their characteristic pink color.

Industrial Use: Employed as a corrosion inhibitor in closed-loop cooling systems and as a precursor in the synthesis of various chemicals, including dyes and pharmaceuticals.

Antioxidant Properties: Acts as an antioxidant, slowing down the oxidation of fats in foods, which helps extend shelf life.

Laboratory Reagent: Used in laboratory settings for chemical analysis and as a diazotizing agent in organic synthesis.

Health and Safety: While effective as a preservative, sodium nitrite must be used within regulated limits, as high levels can form nitrosamines, which are potentially carcinogenic. It should be handled carefully to avoid ingestion, inhalation, and prolonged skin contact.