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The ingredients found in a fermented sausage include meat, fat, bacterial culture, salt, spices, sugar and nitrite. Nitrite is commonly added to fermented sausages to speed up the curing of meat and also impart an attractive colour while preventing the growth of the Clostridium botulinum bacteria which causes botulism .
Some studies suggest that cutting processed meat intake by 30% (or 9 grams daily) could prevent thousands of cases of type 2 diabetes, cancer and cardiovascular disease each year.. Despite their ...
Nitrite further breaks down in the meat into nitric oxide (NO), which then binds to the iron atom in the center of myoglobin's heme group, reducing oxidation and causing a reddish-brown color (nitrosomyoglobin) when raw and the characteristic cooked-ham pink color (nitrosohemochrome or nitrosyl-heme) when cooked.
The U.S. Department of Agriculture's Food Safety and Inspection Service is issuing a public health alert for summer sausages recently sold by Paradise Locker Meats over possible plastic contamination.
For example, during the 1970s, certain Norwegian farm animals began exhibiting elevated levels of liver cancer. These animals had been fed herring meal preserved with sodium nitrite. The sodium nitrite had reacted with dimethylamine in the fish and produced dimethylnitrosamine. [22]
Consultant interventional radiologist Dr Brian Stedman said his team had performed 300 procedures in 100 patients whose form of eye cancer known as ocular melanoma had spread to the liver, called ...
A larger summer sausage. Summer sausage is an American term for a sausage that can be kept without refrigeration until opened. Summer sausage is made of beef, pork, or sometimes venison. [1] Summer sausage is fermented, and can be dried or smoked, and while curing ingredients vary significantly, curing salt is almost always used.
Epidemiological studies linked consumption of well-done meats with increased risk of certain cancers, including cancer of the colon or rectum. [14] A review of research articles on meat consumption and colon cancer estimated that red meat consumption contributed to 7 to 9% of colon cancer cases in European men and women. [citation needed]