A parliamentary report delivered on January 13, 2021 calls for the gradual withdrawal of nitrated salts from all charcuterie by 2025. If these salts are controversial, manufacturers are pleading for their conservation, in particular to protect against botulism. A false problem for health professionals.
- A parliamentary report calls for the gradual removal of nitrite salts from charcuterie by 2025.
- Nitrite salts protect against botulism but promote colorectal cancers.
- Charcuterie has been considered a “certain carcinogen” by the IARC since 2015.
The nitrite salts present in cold cuts could live their last moments. This additive added to pork meat, in order to limit its oxidation and keep it pink for longer, is in the sights of parliamentarians. A report, presented on January 13, 2021, pleads for a gradual banishment of nitrite salts by 2025.
An additive widely used since 1964
Salt nitrite, also called sodium nitrite, stamped E250 in the food industry, is a controversial additive. Authorized in food in France since 1964, manufacturers use it in the composition of their products to limit the oxidation of charcuterie. Thanks to its properties, it is also recognized as being a food preservative, which allows it to “fix” the color (especially of meat) for longer.
Nitrites, a carcinogen: TRUE
However, the use of nitrite salts is not without danger for human health. In contact with amines produced naturally by our body, nitrite salts produce nitrosamines, a powerful carcinogenic agent. For this reason, sausages made up of nitrite salts have been considered by the International Agency for Research on Cancer (IARC) as “certain carcinogens” since 2015 and fall into the category of group 1 carcinogens. Indeed, eating sausages promote the appearance of colon or intestinal cancers. In a report he issued in 2018the IARC estimates that in France, 3,880 colorectal cancers were attributable to the consumption of charcuterie in 2015.
Nitrites protect against botulism: TRUE, corn …
Opposite, the industrialists plead good faith. For several years, “zero nitrite” ranges have been appearing on supermarket shelves, at the request of consumers who are increasingly concerned about the products on their plates. Nevertheless, the vast majority of meat products still contain nitrite salts, even if the doses are lower. One of the arguments put forward by delicatessen professionals in favor of preserving sodium nitrite in dishes is the protection that this additive confers against botulism.
Botulism, a serious risk: TRUE
Botulism is a rare and serious disease which, in France, develops mainly with preserved meat. Due to its development in meats that keep for a long time, it is mainly present in our country in ham, sausages and all cold cuts. Botulism is caused by a bacterial neurotoxin, botulinum toxin, which gradually paralyzes the body over 12 to 36 hours. The first signs are manifested by paralysis of the cranial nerves, especially in the eyes, as well as symptoms suggestive of gastroenteritis. The later the treatment, the more time the paralysis has to settle in the body. By allowing better preservation of food, nitrite salts limit the development of bacteria.
The risk of botulism justifies the use of nitrites: FALSE
However, among health professionals, it is a non-issue to think that nitrite salts should be kept only for this reason. On the one hand, the benefit/risk balance pleads more in favor of the incidence on colorectal cancers than of the protection of botulism.
There are other ways to protect yourself from botulism: TRUE
On the other hand, other techniques exist to prevent botulism without resorting to sodium nitrite. An observation shared by Axel Kahn, president of the League against cancer: “if we want to save French charcuterie, we have to make it less carcinogenic by removing nitrites. This is quite possible, because they are useless during salting, and other means exist to limit the germination of botulinum spores.”
Finally, note that if cases of botulism are still present in Francethey occur mainly in people making their own charcuterie, without necessarily respecting the right standards or techniques to protect themselves from the bacteria.
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