If the ham is pink, it's the nitrites fault
Every day, "20 Minutes" recommends a video produced by its partner Brut
The pink color of charcuterie is due to nitrite salts, a mixture of salt and nitrites classified in category 1 of potential carcinogens by the World Health Organization. On January 13, a parliamentary report proposed to end this risk and ban their use by 2025.
But as explained in the video of our partner Brut, this parliamentary report comes up against the opposition of industrialists in the sector. For them, nitrite salts remain not only essential for preserving the taste of cold cuts, but also for ensuring its conservation against the proliferation of microorganisms responsible for diseases such as botulism.
On the other hand, it is above all a pretext for a big-money business because a ham under nitrite salts is produced much more quickly than a ham that does not. Cured meats without nitrite salts already exist, they even represent a quarter of sales in supermarkets, but they cost much more.