Australian food manufacturers are being urged to immediately review and reduce their use of certain chemical preservatives, following a major health assessment that links them to an increased risk of cancer. The call comes from Food Standards Australia New Zealand (FSANZ), the nation's peak food safety regulator.
Regulators Sound the Alarm on Nitrites and Nitrates
In a significant move, FSANZ has published a detailed report advising food producers to avoid adding nitrites and nitrates to products unless it is absolutely necessary for safety. This advice is based on a comprehensive safety assessment conducted by FSANZ, which concluded that exposure to these preservatives may increase the risk of developing colorectal cancer.
The chemicals in question, potassium nitrite (249), sodium nitrite (250), potassium nitrate (251), and sodium nitrate (251), are commonly used to preserve cured and processed meats. They serve to prevent the growth of dangerous bacteria like botulism and to give products like ham, bacon, and sausages their characteristic pink colour and flavour.
However, the very process that makes them effective preservatives is also the source of the potential health concern. When nitrites react with proteins in meat during digestion, they can form compounds known as N-nitroso compounds (NOCs), which are known to be carcinogenic.
Which Everyday Foods Are Affected?
The warning primarily targets a range of popular processed meats that are staples in many Australian households. Consumers are advised to check labels on the following products:
- Bacon and ham
- Salami, chorizo, and other fermented meats
- Frankfurts (hot dogs) and sausages
- Some canned meat products
The FSANZ assessment specifically highlighted that the risk is most pronounced for colorectal cancer, one of the most common cancers diagnosed in Australia. While the risk to any individual from occasional consumption is low, the concern lies in the cumulative effect of regular, long-term exposure across the population.
Dr. Sandra Cuthbert, CEO of FSANZ, emphasised that the agency's role is to ensure the food supply is safe. "While these additives play an important role in preventing food poisoning, our assessment indicates that there may be a potential health concern from long-term exposure," she stated. "We are strongly encouraging industry to review whether they need to use these additives at all, or if they can reduce the levels used."
Industry Response and Consumer Guidance
The Australian Food and Grocery Council (AFGC), representing manufacturers, has acknowledged the FSANZ report. A spokesperson indicated that members are reviewing their recipes and production methods in light of the new advice. Some producers are already exploring alternative preservation methods, such as using cultured celery extract or advanced packaging technologies, though these can be more costly.
For Australian consumers, the advice is not to panic but to be more mindful. Public health experts suggest the following:
- Read labels carefully and look for products marked "no added nitrites or nitrates."
- Moderate your consumption of processed meats, aligning with existing dietary guidelines that recommend limiting such foods.
- Maintain a balanced diet rich in fruits, vegetables, and whole grains, which contain antioxidants and fibre that can help mitigate potential risks.
This regulatory warning marks a proactive step by Australian authorities to mitigate a potential public health issue before it escalates. It shifts the onus onto food manufacturers to justify the use of these additives, prioritising long-term consumer health over convenience and traditional product characteristics. The move could lead to a significant shift in how many everyday meat products are preserved and labelled on Australian supermarket shelves.
