Which store sausage is the most harmful: what is so dangerous about it

It is very difficult to choose a truly high-quality product among a large number of sausage products. Unscrupulous manufacturers often use various harmful additives to save money. Therefore, it is worth learning how to recognize them.

The FoodOboz editorial team will tell you which store-bought sausage is the most harmful. Pay special attention to the composition.

No matter what kind of sausage it is: smoked, boiled, dried - be sure to pay attention to the composition. In no case should you buy a product that contains the following additives:

• VE132 (indigo carmazine)
• E133 (diamond blue)
• E102 (cockroach)
• E104 (yellow quinoline)
• E107 (yellow)
• 2GE110 (solar yellow)
• E122 (azorubic)
• E124 (ponceau)
• 4RE129 (allura)
• ACE131 (patent)

All of these substances are very harmful to the body, so never buy sausage if they are listed on the package. Also, each type has its own special characteristics that you need to pay attention to when buying.

Color of cooked sausage

If the cooked sausage has a bright pink color, do not buy it. This means that the product contains a lot of coloring. Real sausage should be pale pink.

Incorrect packaging

Before buying, inspect the sausage in detail. The packaging should be intact, without damage or deformation. The casing should fit snugly to the meat.

Pay attention to the cut

A wet slice that is unevenly colored is a sign of spoiled sausage. A quality sausage slice is dry and smooth, with an even color.

Mark on the package

Never buy sausage that says "meat product" on the package. Choose a product labeled "sausage" or "sausages". It is best if it says "premium grade".

But the most important thing is that the packaging says "sausage" or "sausages", not "meat product".