Used as a food preservative, especially in cured meats like bacon, ham, and sausages, to prevent bacterial growth, including Clostridium botulinum, which causes botulism. It helps maintain the pink or red color of meat by reacting with myoglobin. Also used in industrial applications such as corrosion inhibition in heating and cooling systems, and as an antidote for cyanide poisoning in emergency medical treatments. Additionally, it serves in the production of dyes and other organic compounds.