Internal Ref. No.: 00078

General data

Internal Ref. No. 00078         
Additive name Sodium nitrite
Synonym name(s)  
E No. E 250 INS No.
Group No  
Component of the group
   

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

Applications for authorisation

  Application reference no. Categories Application date AAP decision Application status Legislation
» 2018/09 (Internal Ref. No.: 00077)
  • Meat preparations as defined by Regulation (EC) No 853/2004 (8.2)
30/07/2018 application received  
» 2016/05 (Internal Ref. No.: 00077)
  • Meat preparations as defined by Regulation (EC) No 853/2004 (8.2)
10/03/2016 procedure completed click here
» 001/2015 (Internal Ref. No.: 00077)
  • 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 (Internal Ref. No.: 00077)
  • Heat-treated processed meat (8.3.2)
17/02/2015 procedure completed click here
» No reference no. (Internal Ref. No.: 00077)
  • 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. (Internal Ref. No.: 00077)
  • 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 (Internal Ref. No.: 00077)
  • Meat preparations as defined by Regulation (EC) No 853/2004 (8.2)
16/01/2015 procedure completed click here
» 2008/02
  • Fish and fisheries products (9)
23/12/2008 positive (25/02/2009) application accepted