The end of pink ham? France to cut use of nitrite in cured meats

[BurntWeenie]

The end of pink ham? France to cut use of nitrite in cured meats

French parliament has approved a bill that aims to gradually reduce the use of nitrite in cured meats and has ordered a review of the potential health risks by the end of June.

www.reuters.com

 

[jcam222]

I suppose I should buy a 50 lbs bag of Cure #1 and #2 before the snowflake bill hits us too lol.

 

[SmokinEdge]

The end of pink ham? France to cut use of nitrite in cured meats

French parliament has approved a bill that aims to gradually reduce the use of nitrite in cured meats and has ordered a review of the potential health risks by the end of June.

www.reuters.com

They most likely won’t, but if they ban nitrite, the producers will just switch to celery powder. Same end result, but less control on in going nitrite/nitrate.

In most European countries, they have limited in going nitrite to 150ppm. (200ppm in the U.S) Their curing salt is called “peklosol” or in France it’s called “Sel nitrite” they all only have 0.6% nitrite (cure #1 has 6.25% nitrite) so over there you can substitute all salt in a sausage with Peklosol at 2.0% salt and have 120ppm nitrite in the sausage. It’s impossible to add dangerous levels of nitrite into meat there without it being too salty to eat.

 

[daveomak]

If folks start dying from botulism poisoning, do you think they will figure it out ????

 

[Fueling Around]

So many zealots out there wasting time, money, and potentially lives.

 

[SmokyMose]

So many zealots out there wasting time, money, and potentially lives.

So many bureaucrats trying to think of something to do to justify their existence....