Guillaume Coudray: removing nitro-meat from schools and hospitals is ''urgent"
WHEN shopping for food, we mostly rely on visual cues. Meat processors and marketeers go to great lengths to ensure that their products have an appetizing, fresh-looking shade (pink or red), even after weeks of storage. The cheapest and quickest way to produce nice-looking bacon, ham or gammon is to use small quantities of three powerful chemical agents: potassium nitrate (E252), sodium nitrate (E251) or sodium nitrite (E250).
5
