'Ham and bacon keeps us healthy', meat firms claim

By Tamara Cohen
Last updated at 1:34 PM on 02nd August 2008

Salty ham and bacon are keeping us healthy, according to meat firms protesting new salt-reduction targets.

Meat manufacturers have rejected calls to cut salt levels in processed meats, claiming salt is used to prevent the deadly food bug botulism.

The Food Standards Agency has called for salt content to be reduced to 2.13g per 100g by 2010 and to 1.75g by 2012.

It suggested last month that 14,000 premature deaths a year could be avoided if adults reduced salt intake to just 6g a day. The current average is 8.6g per day, down from 9.5g in 2001.

Sizzling: Salty bacon is keeping us healthy, meat firms say

But ham and bacon processors say the move will reduce the shelf life of products, and put customers off. A 10-slice packet of ham contains just under two teaspoons of salt.

Claire Cheney, director-general of the Provision Trade Federation, representing leading processed meats companies and supermarkets said the targets were a potential health risk.

She told The Grocer magazine: 'If you have not got sufficient preservative in a product like ham you get pockets where the salt levels are too low to prevent the formation of the botulism toxin.

'This will force us to reduce the shelf life further and with that come serious food safety concerns, not least the risk of botulism.'

She was backed by Elizabeth Andoh-Kesson, technical manager of the British Meat Processors Association.

She said: 'We are very worried about the stricter targets and believe that reducing salt further has implications for food safety and the shelf life of products.'

Health campaigners have urged the FSA to stand firm, and resist pressure from the meat industry which is reluctant to change its manufacturing practices.

Trade associations, including the £5billion a year sandwich industry, complained consumers would find the taste of their products too bland without salt.