Leading trade body, the British Meat Processors Association (BMPA) has reacted to an initiative, backed by several MPs, that seeks to phase out the use of nitrites, which are used to cure bacon.
According to a report by The Guardian, a group made up of food scientists, MPs and peers are asking UK ministers to ban the use of chemicals in bacon that they claim heighten the risk of several forms of cancer.
Conservative MP Dr Daniel Poulter leads the group consisting of SNP health spokesperson, Martyn Day; poulter, the Labour MP Rosie Cooper; and the Liberal Democrat peer Lady Walmsley.
In a letter to Steve Barclay, the new health secretary, and Prof Sir Chris Whitty, the government’s chief medical officer, the group are asking that UK meat producers use more natural alternatives to nitrites that perform the same role during curing.
Adhering to regulations
Commenting on the group’s recommendations, BMPA said that the ongoing work to reduce nitrites in cured pork products is one that the British meat industry is actively engaged in.
It explained: “Working with the latest scientific research, our producers have, over several years, been implementing new methods to get nitrite use as low as possible without jeopardising public health.
“At every stage, the UK processing industry strictly adheres to regulations set by the Food Standards Agency and keeps nitrite and nitrate levels within the legal limits.”
Latest research underway
BMPA stated that “the latest evolution of this scientific research” from the EU is currently being presented to the UK and European Food Standards Agencies for review.
It said: “[The latest study] goes further than any previous research in this area to test how different levels of nitrite in food perform both from a food safety perspective and from a health perspective.”
The Institut du Porc, in partnership with Les Enterprises Francaises De Charcuterie Traiteur, have conducted new trials using a laboratory simulation of a human stomach to discover the optimal levels of nitrates and nitrites in meat products that both provide safety against harmful pathogens like Clostridium Botulinum and Listeria, but that limit the potentially harmful side effects in the digestive process.
It marks the first time a detailed simulation of a human stomach has been used to study the effects of nitrates on the digestive system.
The research claims it will show exactly how these foods are broken down and what happens to the nitrites they contain across numerous different products and concentrations.
This new research is due to be published on Tuesday 12th July 2022.
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
