Analytical Report - Bacon

Introduction

Bacon is a cut of pork meat which has been cured or smoked or both. Streaky bacon comes from the belly, and back bacon from the back of a pig. Curing can be done with salt and sugar, but almost invariably also includes nitrates, usually as the sodium or potassium salts. The salt (sodium chloride) in the mixture draws the water out of the meat, thus reducing the ability of most bacteria to survive and multiply. Some bacteria, notably Lactobacilli, survive and produce an acidic environment, which further reduces the ability of spoilage bacteria to grow. Nitrate also helps to kill bacteria, and also produces a characteristic flavour and red colour. The nitrite is formed from the nitrate, and helps prevent oxidation and hence rancidity. The optional smoking process adds chemicals to the surface of the bacon, further inhibiting unwanted bacteria, and adds flavour.

Previous surveys of bacon by Kent Trading Standards have highlighted problems with undeclared added water, higher fat than declared, lack of QUID (Quantitative Ingredient Declaration) and other minor labelling irregularities. This survey looked at these issues plus the level of salt to determine how products compare with the Food Standards Agency’s voluntary targets to reduce salt in processed foods. Also The Miscellaneous Food Additives Regulations 1995 were amended in July 2007 to reflect modern practices of curing meat. They now include maximum residual levels of nitrite and nitrate for Wiltshire cure bacon, dry cured bacon and similar products. The levels of these additives were therefore checked.

 

Summary of results

Overall the number of adverse results was less than previous surveys have indicated.

All of the samples were informal of single packs and as such the results must be viewed with caution as a single pack may not be representative of the whole production batch. Any adverse results are therefore followed up by further sampling and in liaison with the relevant trading standards service where the company is based.

Two samples were found to contain more fat than declared on the label, although six samples had much lower fat than indicated on the label. Two samples were found to contain more salt than declared, although one sample had much less than indicated on the label.

Where the added water content exceeds 10% this must be declared in the name of the food. Four samples had more than 10% water that was not declared on the label and two of these also had lower meat content than that labelled. This suggests that the manufacturing process was not controlled as tightly as it should have been, allowing excess water to be retained in the product.

None of the samples contained the additives, nitrate and nitrite above the maximum permitted level. There were a further 5 minor labelling errors.

 

Fat values ranged from 1.7% (extra trimmed back bacon) to 31% for streaky rashers, with an average of 15.9%. Bacon is a compound product, with a list of ingredients, and the Food Labelling Regulations Schedule 3 part II state that where pork is an ingredient, any fat in excess of 30% of the meat cannot be counted as meat.

The average fat content varied as would be expected with the type of cut, although there was considerable overlap on individual samples.

streaky bacon was 21.6% (ranging from 12-31%)

middle 19.7% (ranging from 13-31)

back 15.8% (ranging from 1.7 to 26.6) including 2 samples from the Weight Watchers brand.

 

The average salt content was 3.03g per 100g ranging from 1.57g to 5.29g per 100g.

Taking an average portion as 46g (FSA Food Portion Sizes) means that using the average figure from all the samples a serving would contain 1.4g of salt, almost a quarter of the daily amount for adults. This contrasts with the product with the highest salt content that would contain 2.4g of salt. This is 40% of the recommended maximum daily amount for an adult (6g) and of course contributes even more to a child’s intake whose recommended maximum daily amount is even much less than 6g.

The Food Standards Agency has set voluntary maximum targets for some foods including bacon. The aim is to reduce salt intake by reducing the amount of salt in processed foods. 75% of the salt we eat is already in our food. The initial target for 2010 was 3.5g of salt. Twenty two did not achieve this target, but as these are voluntary targets for 2010, it is not unexpected.

At the time of writing this report, the Food Standards Agency is consulting on revising the existing 2010 target and setting a further 2012 target. The proposed revised 2010 target is 3.25g salt, in this case a further 15 samples would not at this point in time meet the target. The proposed target for 2012 is 2.88g and 55 of the samples in total would not at present meet this.

July 2008