Britain's bacon and ham producers are fighting proposals from Europe to reduce the use of nitrates and nitrites used in curing.

Anthony Saxby, outgoing president of the British Meat Processors Association, said: "We are alarmed by proposals coming from Brussels on nitrate/nitrite because, as currently drafted, they could have a serious impact on mainstream and regional products in the UK, notably immersion cured bacon and ham." He called on the government and the Food Standards Agency "to fight our corner on this very important issue"

High levels of nitrates and nitrites are associated with increased risk of cancer.

The Meat & Livestock Commission (MLC) wants limits on nitrates and nitrites to be based on the total residual levels of these chemicals in products, rather than the input amount. "These two components and salt, together with temperature, are critical for the control of certain food-borne organisms, like botulinum," said Mike Attenborough, MLC technical director. "That's why it is important to get it right."