Internal Ref. No.: 00077

General data

Internal Ref. No. 00077         
Additive name Nitrites
Synonym name(s)  
E No. E 249 - 250 INS No.
Group Yes  
Composition of the group
   

Note: The data shown on this screen may change during the application process.

Authorisation of the use of this additive in Food Additives

The additive is authorised to be used in the following category(ies):

Individual restriction(s) / exception(s) ML = 150 mg/kg
Footnotes 7 Maximum amount that may be added during the manufacturing, expressed as NaNO2 or NaNO3
Individual restriction(s) / exception(s) ML = 180 mg/kg , only vysocina, selsky salam, turisticky trvanlivy salam, polican, herkules, lovecky salam, dunjaska klobasa, paprikas and similar products: Dried product cooked to 70 °C followed by 8 to 12 day drying and smoking process. Fermented product subject to 14 to 30 day three-stage fermentation process followed by smoking.
  ML = 50 mg/kg , only rohschinken, trocken-/nassgepökelt and similar products: Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation.
  ML = 50 mg/kg , only jellied veal and brisket: Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours.
Footnotes 7 Maximum amount that may be added during the manufacturing, expressed as NaNO2 or NaNO3
  39 Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3
Individual restriction(s) / exception(s) ML = 150 mg/kg , except sterilised meat products (Fo > 3.00)
  ML = 100 mg/kg , only sterilised meat products (Fo > 3.00)
Restrictions and Specifications  
Footnotes 7 Maximum amount that may be added during the manufacturing, expressed as NaNO2 or NaNO3
  58 Fo-value 3 is equivalent to 3 minutes heating at 121 °C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans)
  59 Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment
Individual restriction(s) / exception(s) ML = 175 mg/kg , only Wiltshire bacon and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures
  ML = 100 mg/kg , only Wiltshire ham and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures
  ML = 175 mg/kg , only Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinho fumado and similar products: Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity
  ML = 50 mg/kg , only cured tongue: Immersion cured for at least 4 days and pre-cooked
  ML = 150 mg/kg , only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks
  ML = 150 mg/kg , only bacon, filet de bacon and similar products: Immersion cured for 4 to 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C, possibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at 12 to 14 °C
  ML = 50 mg/kg , only rohschinken, nassgepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation
Restrictions and Specifications  
Footnotes 7 Maximum amount that may be added during the manufacturing, expressed as NaNO2 or NaNO3
  39 Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3
Individual restriction(s) / exception(s) ML = 100 mg/kg , only dry cured ham and similar products: Dry curing followed by maturation for at least 4 days
  ML = 175 mg/kg , only dry cured bacon and similar products: Dry curing followed by maturation for at least 4 days
  ML = 100 mg/kg , only presunto, presunto da pa and paio do lombo and similar products: Dry cured for 10 to 15 days followed by a 30 to 45 day stabilisation period and a maturation period of at least 2 months; jamon curado, paleta curada, lomo embuchado y cecina and similar products: Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days
  ML = 50 mg/kg , only rohschinken, trockengepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation
Restrictions and Specifications  
Footnotes 39 Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3
Individual restriction(s) / exception(s) ML = 150 mg/kg , only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada, costilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst, šašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar wołowy (danie tatarskie) and golonka peklowana’
Restrictions and Specifications  
Footnotes 7 Maximum amount that may be added during the manufacturing, expressed as NaNO2 or NaNO3

Applications for authorisation

  Application reference no. Categories Application date AAP decision Application status Legislation
» 2018/09
  • Meat preparations as defined by Regulation (EC) No 853/2004 (8.2)
30/07/2018 application received  
» 2016/05
  • Meat preparations as defined by Regulation (EC) No 853/2004 (8.2)
10/03/2016 procedure completed click here
» 001/2015
  • Meat preparations as defined by Regulation (EC) No 853/2004 (8.2)
  • Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation). (8.3.4.2)
24/02/2015 procedure completed click here
» 000/2015
  • Heat-treated processed meat (8.3.2)
17/02/2015 procedure completed click here
» No reference no.
  • Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) (8.3.4.1)
  • Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation). (8.3.4.2)
17/02/2015 procedure completed click here
» No reference no.
  • Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) (8.3.4.1)
  • Other traditionally cured products. (Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking) (8.3.4.3)
02/02/2015 procedure completed click here
» 2013/07
  • Meat preparations as defined by Regulation (EC) No 853/2004 (8.2)
16/01/2015 procedure completed click here