Controversial additives in Kebabs get green light – European Parliament

The use of controversial additives in kebabs can now be allowed following a vote in the European Parliament this week. A resolution opposing the authorisation of phosphate additives in kebab meat failed to win an absolute majority of votes in Strasbourg yesterday. As a result the use of phosphoric acid and other phosphates and polyphosphates (E 338-452) in kebab meats can now be allowed. The European Commission says phosphates are needed in order to bind pieces of meat together so that they can cook on a spit. However, the Sinn Fein MEP Lynn Boylan, who’s a member of the European Parliament’s public health and food safety committee, has concerns about the impact of phosphate additives on people’s health 

Out words: strict regulations

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