Internal Ref. No.: 00080

General data

Internal Ref. No. 00080         
Additive name Nitrates
Synonym name(s)  
E No. E 251 - 252 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 , only hard, semi-hard and semi-soft cheese
Footnotes 30 In the cheese milk or equivalent level if added after removal of whey and addition of water
Individual restriction(s) / exception(s) ML = 150 mg/kg , only cheese milk of hard, semi-hard and semi-soft cheese
Footnotes 30 In the cheese milk or equivalent level if added after removal of whey and addition of water
Individual restriction(s) / exception(s) ML = 150 mg/kg , only hard, semi-hard and semi-soft ripened products
Footnotes 30 In the cheese milk or equivalent level if added after removal of whey and addition of water
Individual restriction(s) / exception(s) ML = 150 mg/kg , only dairy-based cheese analogue
Footnotes 30 In the cheese milk or equivalent level if added after removal of whey and addition of water
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 = 500 mg/kg , only pickled herring and sprat
Individual restriction(s) / exception(s) ML = 250 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 = 250 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 = 250 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 = 10 mg/kg , only cured tongue: Immersion cured for at least 4 days and pre-cooked
  ML = 300 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 = 250 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 = 250 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
  40 Without added nitrites
  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 = 250 mg/kg , only dry cured bacon and similar products: Dry curing followed by maturation for at least 4 days
  ML = 250 mg/kg , only dry cured ham and similar products: Dry curing followed by maturation for at least 4 days
  ML = 250 mg/kg , only 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 = 250 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
  ML = 250 mg/kg , only jambon sec, jambon sel and other similar dried cured products: Dry cured for 3 days + 1 day/kg followed by a 1 week post-salting period and an ageing/ripening period of 45 days to 18 months
  ML = 250 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
  40 Without added nitrites
  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 = 250 mg/kg , only saucissons sec and similar products: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7
  ML = 250 mg/kg , only Salchichon y chorizo tradicionales de larga curacion and similar products: Maturation period of at least 30 days
  ML = 300 mg/kg , only rohwürste (salami and kantwurst): Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7
  ML = 10 mg/kg , only jellied veal and brisket and similar products: Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours
  ML = 250 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
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
  40 Without added nitrites
  59 Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment

Applications for authorisation

  Application reference no. Categories Application date AAP decision Application status Legislation
» 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)
  • 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)
17/02/2015 procedure completed click here
» No reference no.
  • 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