然而加工肉制品譬如火腿、香肠、培根等由于不是新鲜肉，因此为了延长其保鲜期都添加了一些防腐剂，或是使用了腌、熏或是抹盐等延长贮存时间等手法，致癌的风险也正是起因于这些加工处理手法。
ránér jiāgōng ròuzhìpǐn pìrú huǒtuǐ 、xiāngcháng 、péigēn děng yóuyú bùshì xīnxiānròu ，yīncǐ wèile yáncháng qí bǎoxiānqī dōu tiānjiā le yīxiē fángfǔjì ，huòshì shǐyòng le yān 、xūn huòshì mǒ yán děng yáncháng zhùcún shíjiān děng shǒufǎ ，zhìái de fēngxiǎn yě zhèngshì qǐyīn yú zhèxiē jiāgōng chǔlǐ shǒufǎ 。
And as processed meat products, such as ham, sausage and bacon aren't fresh, preservatives are added to keep them fresh, or methods, such as pickling, smoking are salting are used to preserve their shelf life, and the cancer risks come from these processes.