The Pro Consumatori association, a member of the European Consumer Organisation, has carried out a study testing 116 types of sausage marketed by a number of meat producers in supermarket chains and shops.
The results have given rise to serious concern and have been seen as a warning signal with regard to food safety and public health standards. Road de-icing fluid was detected in some of the sausages being sold, and some types of sausages contained eight different chemical substances.
Liquid smoke or smoke flavouring had been used in 88% of the smoked sausages tested, and sodium nitrate had been used as a preservative in 84% of the sausages tested. Moreover, 55% of the sausages tested had artificial skins, i.e. the skins were made from sodium alginate, cellulose, guar gum, calcium lactate, calcium chlorate, bovine collagen and colouring.
What tools does the Commission have at its disposal with a view to banning the use of harmful substances in the manufacture of sausages?
What mechanisms are available to the Commission with a view to sanctioning retailers who are in breach of European food safety standards?