EU rules normally prohibit the use of phosphate additives in meat preparation. But due to an accumulation of exceptions, they are increasingly being used, for example in sausages and some processed frozen meat products “to protect flavour and retain water’. There are no exceptions made on their use in frozen kebab meat.
Last week the European parliament’s health committee examined a proposal from the European commission to allow the use of phosphoric acid, phosphates and polyphosphates in kebab meat made of mutton, lamb, veal, beef or poultry.
But EU lawmakers citing health concerns based on studies that linked phosphates to cardiovascular disease rejected the proposal.
The disparity led some vendors in Germany alleging that “doner discrimination” was cooked up deliberately to disadvantage Turkish-owned businesses.
German MEP Susanne Melior stressed there was no reason for “doner panic” and that it’s business is as usual for kebab eaters in Europe.
Source: The Guardian, Euronews – Edited for Apokoronas News