asked the Minister for Health whether he is aware of health risks attaching to the use of nitrate and nitrite as preservatives in food; and if he will make a statement on the matter.

I am satisfied that the use of nitrate and nitrite, at the levels permitted under the Health (Preservatives in Food) Regulations, 1981, does not constitute a health risk.

Used at their permitted levels they serve a health purpose in that they inhibit the growth of the bacteria that can cause botulism, a deadly form of food poisoning.

Is the Minister aware that in the United States the use of nitrate and nitrite is not permitted in the curing of bacon but is permitted here? I understand that these substances have been identified in the United States as a cause of cancer.

That allegation has been made. The Food Advisory Committee and similar bodies in other countries have recommended the progressive reduction, so far as it is practicable, of the levels of nitrate and nitrite in food and they have also recommended that research into alternative preserving methods should be continued. However, it would not be feasible at present to remove them entirely from food. There are clear permitted maximum levels of the preservatives that may be used. They are used in cheese and in cured meats within very strict limitations.

From what the Minister has said I gather we are embarking on a programme to eliminate them entirely as preservatives in food. Will the Minister give some indication when their use is likely to be prohibited altogether?

There is no proposal for their total elimination. I would stress that no health risk for humans has been proved in respect of these substances. Various allegations have been made but no proof has been brought forward. The use of both nitrate and nitrite is approved by the EC although member states are permitted to specify how they may be used. Some trials on animals have resulted in cancer but not in human beings.