Hams and sausages are cancerous

This, for the fact that nitrous content, which is at the same time a powerful preservator of bacon and kills botulin bacteria. The same bacteria can cause food poisoning.

However, research into the British meat processing Association by Campden science consultancy has found that nitrate do not attack this bacteria.

But there are data that other food companies use nitrites because they store the rose - of - meat color, which is considered more attractive to buyers. /Lajmi.net/