Nitrate ban ‘could kill’ UK’s organic bacon

Organic ham and bacon producers are up in arms about European Commission (EC) proposals to ban the use of nitrites in organic food by the end of 2010, which they fear could kill off the sector in the UK.

Sodium nitrite (E250) and potassium nitrate (E252) are currently allowed to be used as preservatives in organic foods, preventing the growth of potentially dangerous food poisoning pathogens. However, the EC plans to ban their use - under pressure from some continental countries which do not add these chemicals - arguing that they increase the risk of carcinogenic nitrosamine intake by consumers.

Keith Ball, technical director for organic body Soil Association (SA) Certification, claimed organic bacon and ham producers were furious that the EC had announced plans to ban these substances prior to consultation. Producers are desperate to get the plans overturned as it would make the production of organic bacon in particular virtually impossible. “We are already down as far as people think is safe,” said Ball.

“We are not very happy with [the plans],” he said. “The end of December 2010 isn’t very long and there isn’t a lot of time to find alternatives. At the moment there are organic producers in the food processing sector producing bacon and ham and that sort of thing who are very worried about it.

“And they are also worried in turn about the farmers who are producing organic pigs because if the demand for organic bacon and hams is severely reduced the economics of organic pig farming will be severely affected.”

Other bodies, such as the Provision Trade Association, are also behind moves to get a reversal of the EC’s plans in this area. Both organisations are planning to meet with officials at the Department for Environment, Food and Rural Affairs (DEFRA) to lobby Brussels on their behalf. DEFRA is said have some sympathy with the sector’s concerns about increased risks to health through the complete removal of nitrites.

At the moment both sodium nitrite and potassium nitrate can be added as an indicative amount at a level of 80mg/kg, resulting in a maximum residual amount of 50mg/kg, which is lower than the levels permitted for conventional bacon and ham products. “To take things any further, particularly without any consideration of what is happening in the conventional industry just seems to be targeting organic for no apparent reason,” said Ball.

A DEFRA technical committee meeting scheduled for the beginning of September is due to discuss the concerns that have been raised.