Krebsrisiko Wurstwaren: Gefahr durch Konservierungsstoffe | Reportage 2022 | Kassensturz | SRF

To make processed meat and sausage products last longer and maintain their attractive pink color, they are treated with preservatives. Nitrates and nitrites are used in this process, but researchers warn that over 400 studies have shown these additives increase the risk of cancer. In the studio, Ruedi Hadorn, director of the Swiss Meat Association, comments on the findings. An SRF report by Felicitas Flohr and A Bon Entendeur. --------------------------------------------------------------------------------------- For more tests like this, subscribe here: 🔔 https://www.youtube.com/SRFKassenstur... You can find the article accompanying the video with a detailed results table here: 📰 https://www.srf.ch/sendungen/kassenst... Playlist with more reports: ▶️    • Dienstpläne ohne Pausen: Transportfirma be...   --------------------------------------------------------------------------------------- ► Every Wednesday: Independent product and Service Tests --------------------------------------------------------------------------------------- Kassensturz is the independent magazine for product and service tests in the areas of consumer goods, finance, and employment. We present facts in a simple and entertaining way, offer clear opinions, and ask pointed questions of product managers. We compare the best-selling products using various criteria and present the detailed test results on television and online. ------------------------------------------------------------------------------------- Netiquette and User Generated Content (UGC): ►https://www.srf.ch/social-netiquette #Kassensturz #Test #Sausages #CancerRisk #srf