Final answer:
The statement is generally true as fresh sausage typically does not contain nitrates or nitrites, unlike cured sausage which does to prevent bacterial growth and maintain color. However, label checking is recommended as exceptions can occur.
Step-by-step explanation:
The statement that fresh sausage contains no nitrates while cured does is generally true. Nitrates or nitrites are commonly added to processed meats like cured sausage to maintain a fresh color and prevent bacterial growth, especially from Clostridium botulinum, which can cause botulism. These substances can transform into nitrosamines, particularly when exposed to high heat during cooking, which are carcinogenic and may increase the risk of cancers such as colorectal and stomach cancer.
It is important to note, however, that some fresh sausages might have nitrates if they are added for flavor or preservation, but this is not the standard practice for fresh sausage products. When shopping for sausage, the label will typically indicate whether the product has been cured or not and if it contains nitrates or nitrites.