Mahajan, a nutrition dietitian and child care expert with a Master’s degree in Food Nutrition and Dietetics, homoeopathic pharmacist, and trained yoga teacher, has cautioned people about the health risks associated with processed and packaged meat consumption. The expert, who has been nominated for the Padma Bhushan National Award and honored by the Punjab Government, Himachal Government, and Ladakh Lieutenant Governor Kavinder Gupta, shared important guidelines to identify spoiled meat and highlighted long-term health risks.
According to Mahajan, consumers should carefully check several warning signs before consuming processed meat. A strong sour or ammonia-like smell after opening the package indicates spoilage and the product should be discarded immediately, as fresh meat usually has little to no odor.
Texture is another important indicator. If the meat feels excessively sticky, slimy, or slippery to touch, it may signal bacterial growth and should not be consumed. Changes in color are also a major warning sign; meat that turns brown, grey, or green instead of its natural pink or red color is likely spoiled.
The condition of packaging also matters. A bloated or swollen packet suggests gas formation inside due to bacterial activity. Consumers are advised never to eat meat after the “Use By” date mentioned on the packaging.
Citing global research, Mahajan explained that regular consumption of processed meat significantly increases health risks. Studies show that eating 50 grams of processed meat daily — roughly equal to three slices of bacon, two slices of ham, or one sausage — may raise the risk of colorectal cancer by approximately 16 percent compared to those who do not consume processed meat.
The expert noted that damage caused by processed meat accumulates over time. Increased consumption can harm intestinal cells and raise cancer risk due to chemicals used during processing.
Preservatives such as nitrates and nitrites are commonly added to processed meat to extend shelf life, suppress harmful bacteria, and maintain color. While these compounds also occur naturally in plants, artificial versions can react inside the body and form harmful substances that may damage DNA.
When cooked at high temperatures, nitrites present near amino acids in processed meat can form nitrosamines — chemical compounds linked to cancer development. Health experts therefore advise limiting processed meat intake and choosing fresh, minimally processed foods whenever possible.
