Commissione europea: riduzione dell'uso di nitriti e nitrati

from Sostenibilità e Agroalimentare - Daily · host Elio Palumbieri

La Commissione europea ha stabilito che entro due anni gli operatori di attività alimentari dovranno ridurre l'uso di nitriti e nitrati. Questi additivi, infatti, utilizzati nei salumi e nelle carni trasformate, ma non solo, per proteggere dai batteri patogeni, possono determinare la formazione di nitrosammine, alcune delle quali sono cancerogene.

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Commissione europea: riduzione dell'uso di nitriti e nitrati

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