The government has called on manufacturers to reduce the quantities of nitrites in cold cuts and sausages “in the coming weeks”, after the opinion issued by ANSES this summer confirming the link between the risk of cancer and exposure to these additives.
- The government has presented an action plan which provides for “immediate reductions in nitrate additives” of around 20% for mass-consumption charcuterie products, in particular cooked hams, bacon bits, rillettes or dry sausages.
- The reduction will be greater for fresh sausages such as chipolatas: the nitrite content will have to decrease by 30% by the end of April.
- A research and innovation plan will be implemented this year to “move towards the elimination of the use of nitrites in most charcuterie products”, “within a five-year horizon”, but without abandoning them. totally.
Soon fewer nitrites in hams, rillettes and bacon? The government has decided to deal with the subject of nitrites in processed meats. After the opinion issued by ANSES this summer confirming the link between the risk of cancer and exposure to these additives, an action plan was presented to professionals on Monday March 27, which initially provides, within a month , of the “immediate reductions in nitro additives” approximately 20% for mass-consumption charcuterie products, in particular cooked hams, bacon bits, rillettes or dried sausages.
An expected reduction in the dose of nitrites of 25 to 30%
Within six to twelve months, the nitrite content of “the most consumed charcuterie products in France, in particular sausages, cooked sausages, pâtés, rillettes, andouilles and andouillettes” must have decreased by around 25%, and at least 30% for hams, according to a press release from the Ministries of Agriculture and Health. The reduction will also concern fresh sausages such as chipolatas: the nitrite content will have to decrease by 30% by the end of April and these additives will have to be completely eliminated within a year, according to the Ministry of Agriculture, which has been working for several months with the sector.
On the other hand, a research and innovation plan will be implemented this year to “move towards the elimination of the use of nitrites in most charcuterie products”, “within a five-year horizon”but without completely abandoning them.
Charcuterie: why do manufacturers use nitrites?
Historically, pork butchers have used nitrated components to extend the shelf life of products and to prevent the development of pathogenic bacteria that cause botulism in particular, a serious neurological condition that has been largely forgotten due to health progress.
At the forefront of the fight against these additives, the consumer defense association Foodwatch expressed its “disappointment” to AFP: “We are asking the State to protect the health of consumers by taking decisions to ban and not just to reduce”said its director Karine Jacquemart.
The health agency Anses confirmed in July the link between the risk of cancer and exposure to nitrate additives, leading the government to announce an “action plan”. It was to be presented to Parliament in the fall of 2022. According to the government, this plan “provides support for the sectors in modifying the manufacturing processes and recipes necessary to comply with the maximum target values”without further details.
