Sausage producers will have to adapt to the amount permitted by the European Commission’s change to the change in the European Commission. The use of nitrite and nitrate in food will be restricted as of 9 October. Nitrite is used especially in sausages to increase shelf life and helps maintain the red color of the meat. The European Commission’s change in the European Commission is intended to reduce the formation of nitrosomins in meat products. Nitrate in the human body becomes nitrite, which can form nitrosomins, some of which have been found to increase the risk of cancer.
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