There may be a change in the preservation of processed meat in France

The French parliament approved a bill aimed at gradually reducing the use of nitrite in cured meats and ordered a review of potential health risks by the end of June. Nitritic salts are widely used in cured meats such as ham, bacon and sausages as these substances extend the shelf life of processed meats and make cooked ham pink. However, a 2015 report by the World Health Organization classified processed meat as carcinogenic because pickling, by adding nitrates or nitrites or smoking it, could lead to the formation of potentially carcinogenic chemicals. A new bill tabled by a member of the Modem party in President Emmanuel Macron’s governing coalition did not call for a total ban from 2023, but set a timetable for reducing the use of nitrites. Health risks of nitrite The National Health Agency Anses will publish a report on the health risks of nitrite by the end of June, after which the government will have 12 months to outline the process of reducing or phasing out the ...