Sausages spark cancer warning
Updated on 10 July 2007
A food dye used in some sausages and burgers could cause cancer, health experts have warned.
European Food Safety Authority (EFSA) officials described the Red 2G dye - known as E128 - as being "of safety concern".
The UK's Food Standards Agency has called a meeting with food firms to find out which, if any, products on sale in Britain contain the E number.
A spokeswoman for the Food and Drink Federation, which represents UK manufacturers, said the use of E128 here was "likely to be minimal".
Under current EU food laws, limited amounts of Red 2G are permitted for use only in certain types of breakfast sausages and burger meat.
The EFSA experts said Red 2G was converted in the body into a substance called aniline.
Following tests on rats and mice, they said aniline should be considered as a carcinogen.
"Based on similar metabolism of aniline in animals and humans, a carcinogenic risk for man cannot therefore be excluded," said the EFSA report.
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