M-Classic Chorizo trad. pikant

Hi Kritischgeniesser, thank you for your post. Nitrite curing salt has a preservative effect and is still the most effective means of preventing the occurrence of life-threatening food poisoning caused by the toxin of the Clostridium botulinum bacterium. These bacteria cannot be killed by heat treatment, and as spores they can also withstand higher temperatures. It is assumed that if the treatment of meat products with nitrite curing salt is discontinued, the number of dangerous diseases would increase. This is why nitrate or nitrite is one of the most important additives in food today. The disadvantage of nitrite curing salt is that the digestion of cured meat produces unhealthy nitrosamines, which are said to have a carcinogenic effect. To protect health, there are therefore legally stipulated maximum quantities of nitrite curing salt in meat products. Last year, we carried out three laboratory analyses for sodium nitrite residues in the chorizos from our own production. Two of the samples were below the laboratory's limit of quantification. One sample showed 1.1 mg/kg sodium nitrite in the sausage. The nitrite contamination of the chorizo is therefore more than low and far from the legal limits. Conclusion: In some cases, the value is so low that it can no longer even be detected in the laboratory. Best regards, your M-Infoline team

Thank you for your answer. I read on a website that sodium nitrite acts on the red blood platelets and prevents oxygen from passing through the body. With the small amount found in the chorizos, the risk of asfixation seems to me to be zero, unless you eat 100 kilos of cured meat products, which is extremely unlikely. Best regards, you critical eaters