Health authorities warn against grilling cured meats

Health organizations are cautioning consumers against grilling cured meats, citing potential health risks associated with the process. Authorities including Austria's VKI (Association for Consumer Information), Germany's Federal Institute for Risk Assessment (BfR), and the European Food Safety Authority (EFSA) advise against placing cured meats on the barbecue.

The concern centers on nitrite curing salt, often labeled as E 250, which is commonly used in processed meats like sausages. When these meats are cooked at high temperatures, such as during grilling, the nitrites can react to form nitrosamines. These compounds are considered potentially carcinogenic and harmful to health.

A recent spot check analysis conducted by the VKI revealed that many sausage products marketed as suitable for grilling contain nitrite curing salt. This finding reinforces the warnings from health experts about the risks involved in consuming grilled cured meats.

While grilling is a popular cooking method, especially during peak season, consumers are urged to be aware of the ingredients in their food. The presence of E 250 in sausages intended for grilling means that the formation of nitrosamines is a significant risk, prompting health bodies to recommend alternative cooking methods or different types of meat for the grill.