The European Commission has lowered the authorised limits for nitrites and nitrates as food additives, as part of its plan to combat cancer, it announced on Friday.
These substances are mainly used as preservatives and antimicrobials against salmonellosis, listeriosis and botulism. The new limits still protect against these bacteria, while reducing exposure to carcinogenic nitrosamines, the executive stresses.
The limits, based on studies by the European Food Safety Authority (EFSA), were validated by member States last Spring.
"I now call on the food industry to swiftly implement these science-based rules, and wherever possible, to reduce them further to protect the health of citizens,” European Health Commissioner Stella Kyriakides said.
Additives also affect the taste and color of products: for example, without them, white ham would not be pink but gray. "The new, stricter limits take into account the diversity of products and their manufacturing conditions across the EU," the Commission said.
Industry and commerce now have two years to adapt.
