Revealed: no need to add cancer-risk nitrites to ham

Confidential meat industry report shows additives do not prevent food poisoning

A bombshell internal report written for the British meat industry reveals nitrites do not protect against botulism - the chief reason ham and bacon manufacturers say they use the chemicals.

The study, conducted for the British Meat Processors Association (BMPA) by the scientific consultancy Campden, and marked "confidential", examines the growth of the toxin Clostridium botulinum in the processing of bacon and ham.

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