Experts weigh in on processed meat

POLONY has been the mosttalked about food in the country after it was linked to the deadly disease, listeriosis.

Major retailers have since removed Enterprise polony, frankfurters and Russians from their shelves.

Apart from safety fears and polony jokes, many South Africans have genuinely expressed concern over polony and processed meat ingredients.

Experts weighed in on how nutritious processed cold meats are.

A Cape Town food technologist, Princess Blom, said common ingredients of cold meats were offcuts of chicken, beef and pork, starch, water, salt, soya, wheat and colourants to mask the different colours of different meats used.

“These products are combined and added in one bowl of emulsifiers, spices and water to combine into a paste-like product. Extrusion machines are used to press the product into a paste and rolled into a casing.”

Blom warned that because cold meats were ready to eat products, they were “high risk” to manufacture as they were prone to hosting bacteria.

“The manufacturing process involves handling from one machine or hand to the next, therefore any unclean or contaminated items may come into contact with the product at any time. Poor hygiene practices pose high risks of bacterial growth in the food products.”

Bloem said it was important to thoroughly cook any meat products and prepare them in a clean environment.

Dr Kgomotso Mogapi from Kwamqemane Lifestyle and Wellness Centre in Pietermaritzburg, said while a strong immune system could deal with listeriosis, those with compromised immune systems end up being ill.

Mogapi said processed meat was classified as carcinogenic to humans by World Health Organisation in 2015.

“For that reason, people should have stopped eating these things years ago,” says Mogapi.