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Meat Specialist Looks At Bacon Cancer Scare
URBANA Illinois consumers face bacon cancer fears from nitrite and nitrosamine claims. University of Illinois extension meats specialist J R Romans explains nitrite prevents botulism, nitrosamines form at high levels, and FDA data show low exposure. He notes cooking bacon at low heat or microwave reduces risk and urges continued research and safer processing.
MENTIONED IN THIS ARTICLE
J.R. Romans
University of Illinois Extension
FDA
Food and Drug Administration
USDA
Romans