§ Sir J. Langford-Holtasked the Minister of Agriculture, Fisheries and Food whether nitrosamines have been shown to be present in certain foods; and what advice he has received about the possibility that danger may arise to human health.
§ Mr. PriorNew methods of analysis now available have proved capable of identifying and measuring nitrosamines in food in concentrations down to one part per billion (thousand million). Levels of this order are far below those at which biologically active nitrosamines are known to have an effect. This finding of nitrosamines was expected and the amounts so far detected are reassuringly minute. Investigations will continue and the new techniques may make it possible to reach a clearer understanding of the distribution of these substances in nature and in food as prepared for eating.
On theoretical grounds it is thought advisable to ensure that the concentrations of nitrate and nitrite used in meat curing processes should be kept to the lowest levels required, for these, along with the method of cooking, may have a bearing on the findings. My Food Additives and Contaminants Committee has recommended that there should be upper limits for the levels of both nitrate and nitrite used in meat curing processes; the levels proposed are for use until further research has been undertaken. The relevant sub-committees of the Committee on Medical Aspects of Food Policy have been consulted and are in agreement with this course. I am consulting the industry about the changes to be introduced in the proposed regulations which I am publishing today. The limits proposed are those believed also to be under consideration by the Codex Alimentarius Commission and are expected to be in line with requirements in other countries. Nitrate and nitrite have an important rôle in the preservation and safety of cured meats. The exact levels required is under further study.
On any possible risk to health, the view of the Pharmacology Sub-Committee is that findings now available confirm earlier expectations, require further 230W investigation on the lines of the research programme it has already recommended, but do not justify the imposition of restrictions, other than those proposed in the new regulations for cured and preserved meat. Although not expected to indicate a measurable risk to human health at the levels now identified, the programme of research on nitrosamines should clarify the potential effects of a wide range of substances of this group which may be present in minute traces in food.