Ham illustration.
-
Pixabay
The pink color of charcuterie is due to the nitrite salts that we owe, a mixture of salt and nitrites classified in category 1 of potential carcinogens by the World Health Organization.
On January 13, a parliamentary report proposed to end this risk and ban their use by 2025.
But as explained in the video of our partner Brut, this parliamentary report comes up against the opposition of industrialists in the sector.
For them, nitrite salts remain not only essential for preserving the taste of cold cuts, but also for ensuring its conservation against the proliferation of microorganisms responsible for diseases such as botulism.
A big deal because a ham in nitrite salts is produced much more quickly than a ham without it.
However, deli meats without nitrite salts already exist; they even represent a quarter of sales in supermarkets, but they cost much more.
World
JFK assassination: What's behind the photo of Jackie Kennedy and Lyndon Johnson taken after the president's death?
Planet
VIDEO.
A new conquest of the moon ... and a future trade war?
Gross
Food
Pig
Planet
Gastronomy