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.
Producteur: Télévision Française 1 - Journalist : Deniau, Jean Charles
Origin:
Tf 4 - Producteur: Télévision Française 1
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