Part 6/10:
Regulations in Singapore limit the amount of sodium nitrite to a very low level (125mg per kg of meat), but even in small amounts, regular consumption — about 50g daily — can increase the risk of colorectal cancer by approximately 18%. This risky connection makes many health authorities cautious about processed meats.
Innovations in Sausage Production
Amid concerns about preservatives, some innovative companies seek alternatives. For instance, Singapore's first "nitrite-free" sausages use a high-pressure processing (HPP) technique — applying about 6,000 atmospheres of pressure equivalent to thousands of tires' worth of force — to kill bacteria without heat or chemicals. This process extends shelf life and is regarded as safer since it avoids chemical additives.