Salt in bacon is keeping you healthy, say meat firms
Moves to cut salt levels in bacon and ham risk increasing potentially fatal cases of the paralysing food bug botulism, the Food Standards Agency has been warned.
Ham processors are particularly concerned at moves to reduce salt content to 2.13g per 100g by 2010 and to 1.75g by 2012. They said their concern was not because of a resistance to change, but was related to the health risks.
Other food sectors are also unhappy about the revised salt reduction targets from the watchdog, which they insist are putting consumers off sandwiches and ready meals.
[Thanks, Sharon!]
