Bangers and burgers could cause cancer

Food safety experts in Europe have warned that an additive used in some sausages and burgers could cause cancer.

According to the European Food Safety Authority (EFSA) the food colouring E128, also known as Red 2G should no longer be considered safe for human consumption.

Current EU food laws permit limited amounts of Red 2G for use in sausages with a minimum cereal content of 6% and in burger meat with a minimum vegetable and/or cereal content of 4%.

But it seems Red 2G is converted in the body into an oily substance called aniline, which has now been shown in tests on rats and mice to have the potential to trigger cancer.

The panel of experts are concerned as apparently a safe level of aniline for humans cannot be determined and it is thought to be present in some sausages and burgers.

The agency is currently investigating whether products containing E128 are on sale in the UK but the Food and Drink Federation, which represents UK manufacturers, say the use of Red 2G was "likely to be minimal".

The EFSA says new scientific evidence indicates that it cannot be excluded that aniline's carcinogenic potential is due to damage to the genetic material of the cells and it is therefore impossible to determine a safe level for humans.

The EFSA is re-examining the scientific evidence on all food colourings; Red 2G is already banned in a number of countries, including Japan.