In Kenya you can live long leaving in Ushago than in the city.

The documentary clearly stated that its a preservative but how is it used was the question. Should a local butcher use it without stating the concentration? Should I as a consumer be informed?

Have watched the feature and am afraid I read malice and business rivalry between fresh meat dealers and the supermarket meat dealers.

1.Emphasis on supermarkets was too high as though they are the only traders in meat.The insider says meat not sold in 5 days is supplied to their kitchen for beef stew and pilau etc.

2.The chemical has been described as a food preservative meaning it is a known product and used in the food industry.

3.The experts have said some people are allergic to sulphite which is one of the components.So it's not the product with the issue but rather those that are sensitive to it.

4.The FDA has not banned the chemical but rather requires the users to inform the public that they have used it so that those who are allergic can be cautious.

4.According to Wikipedia Sodium Sulphite is used as an diluent for food colour.


I could be wrong but I think the Deli business in Supermarkets could be the target.

True this is malice against supermarkets. Even the small butchers turn the unsold meat to minced meat, ready fry meat, beef stew, boilo, mutura, thufu etc. Why does NTV want the supermarkets to throw away the meat and not make stew and pilau?

Also, do they know that the best steak is aged for 21 days or more?

https://en.wikipedia.org/wiki/Beef_aging

What is processed meat? Sausages? Canned meats?

Ideally if additives are being used on foods, the consumer should know. That is why your taxes pay those people at KBS.

Its all about the quantity of the chemicals used. NTV just informed you of the sample they used, supermarkets

My overstanding of the whole documentary was to do with the quantities used above the acceptable limits. No one said it should NOT be used as a preservative.All the three samples taken from the supermarkets were over 55 times above the acceptable limits.

The veterinary department, which is in charge of meat inspection, should clarify this matter. They should tell us which preservatives are allowed (if any) and the concentrations to be used.

That said, i think this meat preservation is widespread coz in normal circumstances if you place meat on a plate and leave it for a few hours, you will find that the juices have oozed out and they start to turn dark and stinky. The underside of the meat where it is in contact with the plate will also turn dark and stinky. And flies will be all over.