The Business Day reported that chicken sold in South Africa contained excessive amounts of brine, which could have health implications.
Brine is a salt solution used to enhance the texture and flavour of frozen chicken.
The Department of Agriculture has drafted changes to the Agricultural Product Standards Act aimed at reducing the level of brine in chicken to four percent.
David Wolpert, chief executive of the Association of Meat Importers and Exporters of SA told the publication brine levels in chicken in South Africa were as high as 30 percent.
There is no legislation controlling the percentage of brine but many countries prohibit it and the United States allows 12 percent.
Preliminary results of a study by the department found that there were high sodium concentrations in local chicken, which presented health risks.
Source:Sapa via I-NET Bridge
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