Does your meat have sulphur Dioxide ??
Yes !! it probably does !!
Banned chemicals in meats
Dodgy Butchers and small supermarkets often have been indulging in this malpractice to make their meats sell , by putting sulphur dioxide in their meats for it to look more red and fresh and entice their customers to buy the meat.
What is sulphur dioxide?
Sulphur dioxide is a chemical used as a preservative in some foods.The use of sulphur dioxide is strictly controlled by the Food Standards Code as some people might have serious allergic reaction when it is used in foods where they do not expect to encounter it.
Sulphur dioxide as a preservative in meats
Suprisingly , sulphur dioxide has been approved to be used in certain meat products like sausages , salami , and meat patties as these meats have tradionally been treated with sulphur dioxide to stay looking fresh longer. There are prohibitions though on how much you can use on these products , you can use less than 500mg/kg of the finished product.
Butchers are putting sulphur dioxide in the meat — a tasteless preservative found in dried food, sausages and wine. It is used to mask meat that may be going off, by making it appear redder. "They'll use it to enhance the colour — get the red out, the pink colour, to make it look more attractive”. If you're sensitive to sulphur dioxide, it could be an asthma reaction, could be eczema, irritable bowel, headaches and behavioural issues in children
Last week in nsw Australia a few butchers were caught up in a raid doing this dodgy practices to sell their meat . check the list of these butchers --- > Dodgy butchers fined using a banned chemical
Related Food Chemicals' Link :
NSW AUSTRALIA FOOD authority Sulphur dioxide in meat pdf file
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