Advertisement
YOU ARE HERE: LAT HomeCollections

The Nation

June 17, 1986

The Agriculture Department has approved lower levels of sodium nitrite in the making of bacon, Donald L. Houston, administrator of the department's Food Safety and Inspection Service, announced. Sodium nitrite is used to cure or preserve meats and to help prevent botulism, a deadly food poisoning. High levels produce nitrosamines--which can cause cancer in laboratory animals--when bacon is fried at high heat.

Advertisement
Los Angeles Times Articles
|
|
|