Organic pork preservation research reported

American research into the preservation of organic pork products using natural ingredients is reported by the Food Safety Consortium in the U.S. Under U.S. government regulations, the organic products are not permitted to contain preservatives such as nitrate or nitrite. Instead, they may contain vegetable products that provide high concentrations of nitrate in a form which is acceptable because it is from a natural source. The vegetable-based nitrate makes the organic pork product look and taste like it was traditionally cured.
However, the organic products, lacking the directly-added nitrite, do not have the same level of built-in protection against pathogens such as Clostridium perfringens, Clostridium botulinum and Listeria monocytogenes.
Researchers at Iowa State University have tested vinegar, lactate and lemon powder after these became available recently in commercial quantities for use as natural preservatives in foods. Testing showed them to be effective against L. monocytogenes and C. perfringens, although not to the extent that nitrite inhibits the growth of certain foodborne pathogens in traditionally cured pork products.