Is there any risk of botulism from refrigerator pickling or brining? (referring to both meat and slices of vegetables/fruit)
I've read about the subject a fair bit, and know the inherent risks with garlic in oil or items vacuum packed in the fridge for a long time.
However, I recently read about the use of nitrite salt in refrigerator brines for cured ham (a week-long process), which the author claimed was used to maintain the colour of the meat (which darkens without the nitrites) and also prevent botulism growth. But if all the ingredients were at 4°C before going into the fridge, what botulism growth could there be, especially in one week?
Is there something I'm not aware of, or this person uninformed?