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Guidance Document for Nitrate/Nitrite Sampling of Meat Products

Wednesday, 28 December 2016

The use of sodium and potassium nitrates and nitrites in cured meat products must comply with the provisions set out in Regulation 1333/2008/EC as amended on food additives.

Controls on nitrate and nitrite in cured meat products are based on the in-going amount of the additives unless there is a specific derogation contained in the legislation for that particular product which permits levels to be based on residual amounts in the product.