Nitrite () is generally supplied by sodium nitrite or (indirectly) by potassium nitrate. Bacteria convert the added nitrite or nitrate to nitric oxide. Making dry sausages involves curing salts, which contain sodium nitrite and sodium nitrate. The addition of lysozyme, nitrate, nitrite and propionic acid salts inhibits clostridia in various foods. Others convert ammonium to nitrite and nitrate ions, a process known as nitrification. Nitrification can then occur to convert the ammonium to nitrite and nitrate. Ozone is also added to recirculating systems to reduce nitrite levels through conversion into nitrate. It contains 6.25% sodium nitrite, 4% sodium nitrate, and 89.75% table salt. Several large meat processors also produce processed meats without relying on nitrite or nitrate. The three parts are amyl nitrite, sodium nitrite, and sodium thiosulfate. This allows helpful bacteria (which turns ammonia to nitrite and finally to nitrate) to grow. Between ammonium, nitrite, and nitrate, nitrite has the fastest turnover rate. They decompose with sodium nitrite when acidified. Nitric oxide's rapid reaction with water in animals results in production of its metabolite nitrite. Mixing it with amyl nitrite, another vasodilator, is particularly dangerous and potentially fatal.