still £2 burgh heath
Went back this evening and there are still dozens of packs left. In fact the whole of one end of an aisle.
yes it costs too much................which is why they cook it... we know all this, but for arguments sake, if they were curing with just salt it would be safe to eat, as they would need to make sure it was bacteria free, hence 'Cured' Your comments about salt tolerant bacteria is irrelevent, and the likes of listeria could quite easily contaminate foods after pasterisation, cooking etc anyway if it's not been handled correctly. We assume that foods made for public consumption by supermarkets follow food standards agency, it doesn't always happen of course but were talking in general here and there is no room for pedanticism
Not true. There are lots of salt tolerant bacteria, such as trichinellosis, staphylococcus and listeria. Then there's the fact that for salt to work best as a preservative the meat needs to be cured for a long time, something supermarkets like Asda aren't interested in because it costs too much.
In some cases, yes, but many more as a result of not cooking things properly (or, indeed, at all!).