In the early 1900s, irregular curing was commonplace. This led to further research surrounding the use of sodium nitrite as an additive in food, standardizing the amount present in foods to minimize the amount needed while maximizing its food additive role. Through this research, sodium nitrite has been found to give taste and color to the meat; inhibit lipid oxidation that leads to rancidity; with varying degrees of effectiveness for controlling growth of disease-causing microorganisms. The ability of sodium nitrite to address the above-mentioned issues has led to production of meat with extended storage life and has improved desirable color/taste. According to scientists working for the meat industry, nitrite has improved food safety. However, this view is widely disputed in the light of its ineffectiveness against botulism and the carcinogenic effects caused by adding nitrites to meat.