Nitrate and nitrite are used in meat and fish curing, and in the manufacture of certain cheeses. Nitrate itself has little antimicrobial effect and in most applications could be replaced by lower concentrations of nitrite. Further, improved hygiene diminishes the need for nitrite. The antimicrobial activity and technological needs for nitrate and nitrite are reviewed. It is concluded that the technological needs for nitrite in meat products stored at < 10°C could be met by added nitrite concentrations of 50 mg/kg. The overall effect of nitrate in salted fish appears to be marginal. In such products,Vibrio parahaemolyticusdoes not grow at salt concentrations of 10% and food poisoning by this organism is not related to the absence of nitrate or nitrite; growth ofClostridium botulinumType E (the predominant cause of botulism from fish products) is arrested by salt concentrations of 3–4%.Listeria monocytogenesin seafood cannot be controlled by nitrite. The use of nitrate in cheese production could be avoided, or at least reduced to a low level by avoiding silage with a high count of gas‐producing Clostridia and hygienic milk collection.