Table 5.
MPLs of nitrites (E 249 and E 250) in foods according to the Annex II to Regulation (EC) No 1333/2008
| Food category number | Food category name | E‐number/group | Restrictions/exception | MPL (mg/L or mg/kg as appropriate) |
|---|---|---|---|---|
| 08.2 | Meat preparations as defined by Regulation (EC) No 853/2004 | Nitrites (E 249 and E 250) | 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, and tatar wołowy (danie tatarskie) | 150a |
| 08.3.1 | Non‐heat‐treated processed meat | Nitrites (E 249 and E 250) | 150a | |
| 08.3.2 | Heat‐treated processed meat | Nitrites (E 249 and E 250) | Except sterilised meat products (Fo > 3.00) | 150a , b |
| 08.3.2 | Heat‐treated processed meat | Nitrites (E 249 and E 250) | Only sterilised meat products (Fo > 3.00) | 100a , b , c |
| 08.3.4.1 | Traditional immersion cured products (meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) | Nitrites (E 249 and E 250) | Only Wiltshire bacon and similar products: Meat is injected with curing solution followed by immersion curing for 3–10 days. The immersion brine solution also includes microbiological starter cultures | 175d |
| 08.3.4.1 | Traditional immersion cured products (meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) | Nitrites (E 249 and E 250) | Only Wiltshire ham and similar products: Meat is injected with curing solution followed by immersion curing for 3–10 days. The immersion brine solution also includes microbiological starter cultures | 100d |
| 08.3.4.1 | Traditional immersion cured products (meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) | Nitrites (E 249 and E 250) | Only Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinho fumado and similar products: Immersion cured for 3–5 days. Product is not heat‐treated and has a high water activity | 175d |
| 08.3.4.1 | Traditional immersion cured products (meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) | Nitrites (E 249 and E 250) | Only cured tongue: Immersion cured for at least 4 days and precooked | 50d |
| 08.3.4.1 | Traditional immersion cured products (meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) | Nitrites (E 249 and E 250) | Only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with curing solution followed by immersion curing. Curing time is 14–21 days followed by maturation in cold‐smoke for 4–5 weeks | 150a |
| 08.3.4.1 | Traditional immersion cured products (meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) | Nitrites (E 249 and E 250) | Only bacon, filet de bacon and similar products: Immersion cured for 4–5 days at 5–7°C, matured for typically 24–40 h at 22°C, possibly smoked for 24 hrs at 20–25°C and stored for 3–6 weeks at 12–14°C | 150a |
| 08.3.4.1 | Traditional immersion cured products (meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) | Nitrites (E 249 and E 250) | Only rohschinken, nassgepökelt and similar products: Curing time depends on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation | 50d |
| 08.3.4.2 | 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) | Nitrites (E 249 and E 250) | Only dry cured bacon and similar products: Dry curing followed by maturation for at least 4 days | 175d |
| 08.3.4.2 | 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) | Nitrites (E 249 and E 250) | Only dry cured ham and similar products: Dry curing followed by maturation for at least 4 days | 100d |
| 08.3.4.2 | 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) | Nitrites (E 249 and E 250) | Only presunto, presunto da pa and paio do lombo and similar products: Dry curing for 10–15 days followed by a 30‐ to 45‐day stabilisation period and a maturation period of at least 2 month | 100d |
| 08.3.4.2 | 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) | Nitrites (E 249 and E 250) | Only rohschinken, trockengepökelt and similar products: Curing time depends on the shape and weight of meat pieces for approximately 10–14 days followed by stabilisation/maturation | 50d |
| 08.3.4.3 | 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) | Nitrites (E 249 and E 250) | Only rohschinken, trocken‐/nasgepökelt and similar products: Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depends on the shape and weight of meat pieces for approximately 14–35 days followed by stabilisation/maturation | 50d |
| 08.3.4.3 | 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) | Nitrites (E 249 and E 250) | 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 h | 50d |
| 08.3.4.3 | 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) | Nitrites (E 249 and E 250) | Only vysočina, selský salám, turistický trvanlivý salám, poličan, herkules, lovecký salám, dunjaská klobása, paprikás 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 | 180a |
MPL: maximum permitted level.
a
Maximum amount that may be added during the manufacturing, expressed as NaNO2 or NaNO3.
b
Nitrates may be present in some heat‐treated meat products resulting from natural conversion of nitrites to nitrates in a low‐acid environment.
c
Fo‐value 3 is equivalent to 3 min heating at 121°C (reduction in the bacterial load of one billion spores in each 1,000 cans to one spore in a thousand cans).
d
Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3.