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.