If you're a meat eater in Europe, here's a piece of news that might be cause for alarm: A dye used in many meats to give them that fresh-from-the-butcher look, particularly sausages, is under scrutiny after the European Food Safety Authority (EFSA) announced that they can no longer guarantee that the dye is safe to consume daily. The dye, Red 2G is extracted from tar and was linked to cancer several years ago, though it's believed that use of the dye is not especially widespread and consumers shouldn't be worried -- just yet at least. The article also goes on to say that meat, after it's been butchered and packaged, often turns a brownish colour, and I don't know about you, but when I peruse the meat section at the supermarket, it all looks very red -- is this because of dye? And if so, should we North Americans be concerned too?
