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View Audit→Forms carcinogenic nitrosamines when exposed to high heat in meats (bacon, sausages). Strongly discouraged.
Status: Forms carcinogenic nitrosamines when exposed to high heat in meats (bacon, sausages). Strongly discouraged.
FSSAI Permitted Limit: Permitted in cured meat products strictly up to 100 ppm.
3 products indexed containing this ingredient.
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