CBS Evening News for Monday, May 15, 1978
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(Studio)) Reports concerning possible cancer links in hamburgers and bacon stated. Cooking methods involving hamburgers are at issue in possible cancer linkage.
REPORTER: Walter Cronkite
(Saint Louis, Missouri) Washington University researchers' report that cooking hamburgers in contact with hot cooking surface may cause cancer risk detailed; procedure for test described. [Washington University biologist Barry COMMONER - says substance found to be mutagenic in test has to be regarded as likely to cause cancer in lab animal.] Other details about hamburger cooking given. [COMMONER - says effects found in tests can be eliminated by broiling hamburger instead of cooking it on frying pan.] Is noted that previous tests have shown that cooking hamburger over open fires or charcoal can result in presence of a known carcinogen in lab animals. Ongoing tests at Washington University outlined. [COMMONER - notes that if future tests show carcinogens in animals, people at least have opportunity to prepare foods in alternate ways.]
REPORTER: Richard Wagner
(Studio) Suspected carcinogens in bacon noted. Agriculture Department announcement of new regulations to reduce amts. of chemicals in bacon prods. can use stated.
REPORTER: Walter Cronkite
(DC) Background of suspected cancer-causing agent in bacon, created when meat cured with sodium nitrite is cooked, given. Agriculture Department regulations reported [Assistant Agriculture Secretary Carol FOREMAN - says Department actions are step towards goal of assuring public that federal inspected meat is wholesome and can be eaten safely.] Response from meat industry, include statement from spokesperson for American Meat Institute, noted. Nitrites' long use in preserving bacon and preventing botulism stated.
REPORTER: Richard Roth
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