Added Water and Preservatives in Bacon 2005

This survey had three main objectives: To estimate the proportion of added water in samples. To check that they were labelled in accordance with the Regulations and to check the levels of preservatives in the samples.

Whilst the addition of a certain quantity of water is unavoidable during wet curing processes its presence must be declared. Failure to indicate the presence of added water or indicating that the food contain less than is actually the case may be regarded as fraudulent.

It has been suggested that nitrates may react with amines in the body to form a group of compounds called nitrosamines which are believed to be carcinogenic. However, a total ban on nitrates is inappropriate as they are effective against the food poisoning organism Clostridium botulinum. The legislators have therefore decided to set a limit of 250 mg/kg of sodium nitrate or potassium nitrate expressed as sodium nitrate in cured meats.

The analysis required for the primary objectives included the determination of the proportion of salt (sodium chloride) and fat in the samples. As concerns over both the levels of sodium and fat in the UK diet have been expressed it was decided to include this information as well.

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