butchers asked to use less nitrites

The biggest users of nitrites are the charcuterie industry. Sausages, sausages, hams, there are everywhere and far too many. The government is asking to reduce their use by 20% in the coming weeks. Stéphane Thielen, an artisan butcher, is concerned. The professional uses 15 grams of salt, mixed with nitrites, per kilogram of ham. According to him, this step is essential. “Thanks to this, the ham can be kept for more than two or three days. If you don’t add nitrates, the ham isn’t pink”he points out.

A “disappointing” measure

The ham keeps for less time than in supermarkets, but it is healthier. Stéphane Thielen has considerably reduced his use of nitrites in other products, such as pies. He makes efforts, others want to remove nitrites. This is the case of associations like Foodwatch. “It is extremely disappointing. We are facing […] a lack of government commitment which ultimately will not protect consumer health with a simple reduction“, regrets Camille Dorioz, campaign manager for Foodwatch. In July 2022, ANSES established a clear relationship between the risk of cancer and exposure to nitrites.