Sausage Additive Linked to Cancer

Mayo · Silver Member Joined: 03 Mar 2006 Posts: 325

The European Food Safety Authority warned that a certain additive being used in some sausages and burgers could cause cancer. The concern was expressed about colouring E128, also known as Red 2G.

Their food additives panel recommended that this dye should no longer be used and should be considered safe for human consumption. There is undergoing investigation whether there are products containing E128 on sale in the UK.

Current EU food laws limit amounts of Red 2G for use in sausages with a minimum cereal content of 6% and in burger meat with a minimum vegetable and/or cereal content of 4%.

Tests done on mice showed that Red 2G is being converted into an oily substance called aniline in the body that has the potential to cause cancerous tumours, at least in animals that had been injected with aniline.

It is believed that the aniline's carcinogenic potential is due to damage to the genetic material of the cells. Therefore, it is very hard to realize the level of intake for aniline which may be regarded as safe for humans.
Red 2G is already banned in many countries.

Sausage Additive Linked to Cancer

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