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Many sausage brands 'still use excess salt in cooking'

schedule 18th June 2011 by Virtual College in Food and Drink

Catering businesses working towards achieving a basic food hygiene certificate could be surprised to learn the salt content in a number of sausage brands.

Research conducted by Consensus Action on Salt and Health (Cash) revealed that a number of high-profile brands still use large quantities of the potentially dangerous substance.

Scientists discovered that consumption of two of the popular meat products could contain half of the recommended 6g daily allowance.

Iceland, Sainsbury's and Richmond sausages were found to include the highest salt levels, with Richmond's skinless variety containing 2.3g in every 100g.

Katharine Jenner, campaign director and nutritionist at Cash, said: "We found enormous differences in salt content of sausages, regardless of the flavour, cost or meat content, showing that the hidden salt is completely unnecessary."

Excessive salt intake has been linked to the development of a number of wider health issues, such as vomiting, high blood pressure and heart attacks.

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Author: Virtual College

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