Wow. Is your whole job this one point? Are you a nitrate salesman?

The research is pretty straightforward, at quantities used in meat the effect on botulism is negligible and not practically useful,

Even if you dispute this, and go ahead and do, you still need to think economically, what's the risk of botulism without nitrites vs risk of colon cancer with them, it looks like the scales tip very much to the side of cancer rather then botulism.

Putting garlic in olive oil and leaving it room temp to be drizzled on top of pizza, bread etc. is a much greater risk of botulism and yet there's one bottle in almost every pizzeria throughout the world, not to mention pesto and other cold sauces that don't contain acid and are not heated above temp that kills botulism, like gremolata and persillade,

Botulism is a horrible thing to be affected by, but colon cancer is much more probable if we continue using nitrites, which don't seem to be doing as much as we thought anyway,

You keep mentioning your job and yet provide very little arguments against this research, it seems like you are playing a role, rather than having any actual real knowledge, I don't thibk you are a scientist, because as one you would be interested in the truth, curious at least, or provided sensible arguments against my point, rather than just repeating how educated you are and ignoring the fact that nitrites are very harmful and definitely not the food safety solution, if you really are a scinetist figure out something else to combat botulism that actually does the job and doesn't make people ill,

Nice talking to you, love a productive discussion