Skip to main content

Food Preservatives

Volume 892: debated on Monday 12 May 1975

The text on this page has been created from Hansard archive content, it may contain typographical errors.

asked the Minister of Agriculture, Fisheries and Food (1) if he is satisfied that the preservatives used in bacon, cheese, corned beef, ham and other pork products are free from the risk of generating carcinogenic by-products when taken in conjunction with coffee;(2) if he will publish a list of the types of cheese in which preservatives are used of the kind which may react with coffee to produce carcinogenic compounds.

As I stated on 30th April in reply to a Question by my hon. Friend the Member for Preston, North (Mr. Atkins)—[Vol. 891, c. 156.]—the Government's expert independent advisory committees are satisfied as to the safety in use of, and need for, the preservatives, nitrates and nitrites in bacon, ham, other cured meats and cheeses, other than Cheddar or Cheshire type cheese or soft cheese; and these uses are permitted, subject to maximum levels, by the Preservatives in Food Regulations 1974. An extensive programme of research is in progress both in this country and elsewhere. The expert committees are keeping the situation under continuous review.

asked the Minister of Agriculture, Fisheries and Food if he will now propose requiring manufacturers to name the particular preservatives added to foodstuffs on the container or wrappings.

No. The Food Standards Committee is at present carrying out a full review of the Labelling of Food Regulations 1970 as amended, which lay down the way in which the presence of additives, such as preservatives, are to be declared on food labels.