Nitrite and Nitrate: New regulations in additive laws
Conventional meat products
Since 15th of August 2008, new regulations for the use of nitrite and nitrate in meat products will go into effect in Europe.These new guidelines are established because of directive 2006/52/EC1) that changes directive 95/2/EC2) on food additives.The Directive has been amended following a 2003 statement by the European Food Safety Authority (EFSA). The statement stipulates that the nitrosamine content of meat products must be kept as low as possible by reducing added nitrites and nitrates while ensuring the microbiological safety of food.The permitted added values for nitrite and nitrate were formerly given as guides. These values are now considered maximum values. According to the EFSA, it is not the residues but the added quantity of nitrite that contributes to inhibiting Clostridium botulinum.
Thanks to the intense efforts of European meat producers and their associations, exceptions have been made for countless meat products, enabling the current practice to be continued in almoust all cases. In other words, the majority of the new regulations will not pose a problem in practice.
The most important changes are, that in future the use of E251 sodium nitrate and E252 potassium nitrate will no longer be allowed in heat-treated meat products such as cooked sausage, cooked salami and cooked ham.
Remaining quantities of products distributed before 15th of August 2008 that do not comply with the new regulations can continue to be sold. Goods produced on 15th of August 2008 and later must comply with the new regulations.
Organic meat products
The new regulation (EC) 780/20063) amending Annex VI to the EC regulation on organic production4) is the first to include additives for organic animal products, such as organic meat products.The new regulations for organic meat products is effective since 1st of December 2007:
E250 Sodium nitrite: Additive amount (guide): 80 mg/kg
Maximum permitted residue: 50 mg/kg
E252 Potassium nitrate: Additive amount (guide): 95.2 mg/kg
(expressed in the regulation as sodium nitrate: 80 mg/kg)
Maximum permitted residue: 59.5 mg/kg
(expressed in the regulation as sodium nitrate: 50 mg/kg)
As the new additive amounts for nitrate and nitrite in organic products are guides, the only basis for complaints is the maximum residue amount of 50 mg/kg. This maximum residue quantity must not be exceeded. If this value is not exceeded, you could even work with additive amounts over 80 mg/kg. Manufacturers must decide for themselves based on their own experience. This means that the above additive amount of 80 mg/kg is only a guide, which ensures that the maximum residue value of 50 mg/kg is not exceeded.
More new regulations for organic meat products:
- Phosphate is not permitted in organic meat products since 1st of Dec. 2007.
- Calcium citrate E333 is no longer permitted since 1st of Dec. 2007: only sodium citrate E331 will be permitted for organic meat products.
- Citric acid E330 is no longer permitted in organic meat products since 1st of Dec. 2007.
1) European Parliament and Council directive 2006/52/EC amending directives 95/2/EC on food additives oather than colours and sweeteners and 94/35/EC on sweeteners for use in foodstuffs, OJ L No. L 204 p. 10 (in its current version)
2) European Parliament and Council Directive 95/2/EC of 20 February 1995 Food Additives Other Than Colours and Sweeteners. OJ L No. L 61 p. 1 (in its current version)
3) Commission Regulation (EC) 780/2006 of 24 May 2006 amending Annex VI to council Regulation (EEC) No 2092/91 on organic production of agricultural products and indications referring thereto on agricultural products and foodstuffs, OJ L. No. L 137 p. 9 (in its current version)
4) Commission Regulation (EEC) No. 2092/91 of 24 June 1991 on organic production of agricultural products and indications referring thereto on agricultural products and foodstuffs, OJ L. No. L 198 p. 1 (in its current version)
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