Kebab shop owners all over Europe heaved a huge sigh of relief yesterday as Members of the European Parliament voted against a resolution opposing the authorisation of phosphate additives in kebab meat.

Restaurants serving kebab meat can be widely found across the EU, including in Malta, with take-away shops operating in various localities.

The use of phosphates is required for the extraction and breakdown of meat protein to form a protein film on meat spits.

This helps bond the pieces together and ensures better freezing and roasting.

There is no scientific proof that the phosphates have negative effects on people’s health

The resolution, which failed to win an absolute majority of 376 votes yesterday, called on the European Parliament to oppose the authorisation due to health concerns and pending a scientific review of the additives to be published by the European Food Safety Authority before the end 2018.

Tabled by the Public Health and Food Safety Committee, the resolution received 373 votes in favour, 272 against and 30 abstentions, falling just short of the votes in favour required for adoption.

As a result, the European Commission can now proceed to allow the use of phosphoric acid, di- and tri-phosphates and polyphosphates (E 338-452) in kebab meat, be it mutton, lamb, veal, beef or poultry.

A report by the Commission this year found that authorities and operators across the EU were using different interpretations of the law which was leading to a lack of uniformity.

MEPs opposing the resolution argued that not only would the ban mean a loss of jobs but there is no scientific proof that the phosphates have negative effects on people’s health.

They also argued that research showed the intake of phosphates, when consuming a kebab, is negligible.