Nitrates and Nitrites
What are the general requirements for nitrates/nitrites in cured meat products?
The use of nitrates and nitrites in cured meat products must comply with the provisions set out in Regulation 1333/2008/EC on food additives
Controls on nitrate and nitrite in cured meat products are based on the ingoing amount of the additives unless there is a specific derogation contained in the legislation for a particular product, which permits levels to be based on residual amounts in the product.
Non-derogated products are predominantly those meat products which are cured by an injection process, possibly followed by a short period of immersion curing (for less than three days). Dry cure products which are dry cured for less than four days are also considered to be non-derogated.
Derogated products are those produced by ‘traditional’ curing processes and are listed in italics in the Directive. An example of a derogated product is Wiltshire bacon, which is specified in the legislation as “meat which is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures.”
For more detailed information on this area please refer to our guidance document.
Last reviewed: 13/9/2017