Question to the Department of Health and Social Care:

To ask the Secretary of State for Health and Social Care, what steps are being taken to reduce the levels of nitrates in meat products.

Nitrates and nitrites are used as preservatives and are important for inhibiting microbial growth, in particular Clostridium Botulinum in processed meat such as bacon and hams. They work against microorganisms that can spoil food, as well as those that cause foodborne disease, and are naturally present in certain vegetables such as swiss chard, celery and spinach.

Based on scientific evaluation, legislation specifies the maximum amount of nitrates and nitrites that can be added to various meat products to ensure that only safe levels of nitrates are used. The Food Standards Agency works closely with the meat industry to ensure that nitrates and nitrites are used at the lowest possible levels to achieve this necessary technological function, without jeopardising product safety.