Bacon and other cured pork meats have been identified as risk factors for hepatitis E virus (HEV) in England by researchers.
They found consuming bacon, cured pork meats, and pigs’ liver were significantly associated with HEV infection, confirming pr
Nitrates used in the curing process for processed meats can produce chemicals that cause an increased risk of colorectal cancer, scientists at Queen's University have discovered.
Fruit and spice extracts have been used to replicate the cured flavouring of bacon in the UK for the first time, removing cancer-causing nitrates from the meat. Finnebrogue Artisan’s Naked Bacon has been praised by a food scientist and a politician a
