Nitrite alert

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National Assembly report on the prohibition of nitrites in cold cuts, reactions

Publication date 14/01/2021 From €100.00

Nitrite alert

[Source: France 3 Régions]: Is it the end of neon pink hams or Morteau sausages as we know them? Nitrites that colour these meats could be banned in France by 2025. This is the result of a parliamentary report tabled yesterday. These additives are suspected to be carcinogenic. On the producer side, it is incomprehension. Example in the Upper Doubs. A banal gesture in this butcher specialized in the sausage of Morteau and Montbéliard since 1992, now questioned. The object of discord, this famous white powder. Give a pinkish color, lengthen the shelf life and protect from disease like botulism, these are the main effetsof nitrite salt. A detailed report from the National Assembly this Wednesday advocates a ban on these additives considered dangerous. For the producer, without this salt, Montbéliard sausage would be a pale copy of itself. Joan Renaudot: "We would have a sausage to cook which would be gray with spots can be greenish and a preservation much shorter. Nitrates have always existed, there are some in vegetables, saltpetre in cold cuts has existed since cold cuts exist, we can not turn everything upside down for a fashion effect." Co-rapporteur of the text, the member for Haute-Saône does not understand the shield. It justifies its approach. Barbara Bessot Ballot: "the question was, are nitrite salts dangerous in the diet? And then what about practices? We know that glyphosate is good for nobody but at the same time we are still looking for alternatives to get out. It turns out that nitrite salts, we have the alternatives and there are already industries that can do without them.' The deputy introduced a law in mid-December to gradually ban these nitrite additives, the text will be examined in committee in the National Assembly from January 20.

Ham, nitrite free

Publication date 31/01/2017 From €100.00

Nitrite alert

A ham cooked without adding nitrite salt, this is the bet raised by the Meat Lab of the high school G.Pompidou d'Aurillac.

Additives in deli meats

Publication date 21/11/1979 From €100.00

Nitrite alert

Doucet, chemical engineer, representative of UFCS-UROC (Union Féminine Civique et Sociale et Union Féminine Civique et Union Féminine Civique et Union Régionale des associations de Consommateurs Sociale) explains why nitrites were added to the deli. She explains how before, the deli was prepared. It evokes the dangers of nitrites on the consequences in children. In front of her, Mr Delage, the director of the federation of agro-food industries recalls the role of nitrites in deli meats (especially against the deadly risk of botulism)

WHO alert on over-consumption of deli meats

Publication date 26/10/2015 From €100.00

Nitrite alert

Report. WHO experts say that salt and nitrites used to preserve deli meats increase the risk of cancer. Reminder of the quantities recommended for the consumer. Meat is classified as probable carcinogens. Comments on factual images, illustration, infographic. Interviews of Laurence COMPAIN, sausage With truffle pâté; a consumer.

Food: the hunt for nitrites

Publication date 05/02/2018 From €100.00

Nitrite alert

Report. Consumption and food. Environmentalists have conducted a punch in several large areas to denounce the use of nitrites by industrialists. Nitrites are preservatives that also give colour to the product and are thought to be responsible for 20% of colorectal cancers. Close-up of an operation conducted by activists in two Parisian supermarkets. Commentary on factual images of activists proceeding to a wild labeling of products of the deli department. Interview of one of these activists, Guillaume COUDRAY, author of the book "Cochonnerie: comment la charcuterie est devenu un poison". Alternating with illustrations and an interview with Dr.Laurent CHEVALLIER, a nutritionist.

The role of nitrites in food

Publication date 26/04/1979 From €100.00

Nitrite alert

What is the role of nitrites in the manufacture of deli meats? Alain LE TOUZE, technical director of an industrial charcuterie, evokes three roles which according to him are fundamental: these additives allow to kill the bacteria responsible for botulism, they give to the meat a pink pigmentation and a particular flavor. "All manufacturers use nitrites, if they did not use them there would be huge public health risks". After a series of analyses carried out on food, Mr. CUSTOT of the Coopérative laboratory concluded that the salting products are used excessively and beyond the authorized limits.

Nitrites: Botulism or cancer, choose

Publication date 22/01/1980 From €100.00

Nitrite alert

Asked about the use of nitrite salt in deli meats and its possible carcinogenic character , Jeanne FOURNAUD , senior researcher at INRA, recommends all its use to avoid the formation of the botulinum toxin. She adds that "it will be necessary to choose between having poisonings (botulism).. and possibly cancer. cancer not being systematic.

Leon Swartzenberg alerts on the danger of nitrites

Publication date 26/03/1979 From €100.00

Nitrite alert

Professor Léon SCHWARTZENBERG answers a viewer’s question on the harmfulness of food additives. It warns about the danger of nitrites that combined with the digestive tract form the most harmful of the carcinogenic substences called nitrosamine. He added that "nitrites must be systematically removed, a law is needed".

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