Handbook of Meat Processing

134 Chapter 6

(EU) has reconsidered its regulation, and in

directive 2006/52/EC/ (Directive 2006 ), the

use of nitrite and nitrate was limited as shown

in Table 6.3.

In general, 150 mg nitrite/kg are allowed

to be added to all meat products, plus 150 mg

nitrate/kg for unheated meat products. That

is a maximum of 300 mg nitrite plus nitrate/

kg that may be added to a batter or a piece

of raw ham. A large number of exceptions,

such as Wiltshire or dry cured bacon, may

have 175 mg residual nitrite/kg plus 250 mg

residual nitrate/kg (i.e., 425 mg residual

nitrite plus nitrate/kg are possible). This

means that well above 500 mg nitrite plus

nitrate have been added when the production

starts.

Furthermore, ascorbate in batters reduces
the toxin production by proteolytic Clostri-
dium botulinum type A and B together with
nitrite and salt (Robinson et al. 1982 ). The
microbial action of nitrite has been discussed
in the introduction and very thoroughly by
EFSA (2003).
All this makes clear that nitrite is a very
reactive substance that undergoes many reac-
tions in meat products, and thus its use has
to be controlled.

Legislative Requirements

Many countries have issued directives or
other regulations for the use of nitrite and
nitrate in meat products. The European Union

Table 6.3. Directive (2006) of the European Union regarding nitrite and nitrate for meat products
shortened in the list of specifi ed products

E No name foodstuff maximum amount that

may be added during

manufacturing

(expressed as NaNO 2 )

maximum residual

level (expressed

as NaNO 2

E249 a

E 250 a

potassium nitrite

sodium nitrite

meat products 150 mg/kg —

—

sterilized meat products

(F O > 3.00) b

100 mg/kg

traditional immersion cured

meat products (number or

products)

— 50 – 175 mg/kg

traditional dry cured meat

products (number of

products)

— 50 – 175 mg/kg

other traditionally cured

meat products (number of

products)

180 mg/kg 50 mg/kg

E 251 c

E 252 c

potassium nitrate

sodium nitrate

non - heat - treated meat

products

150 mg/kg —

traditional immersion cured

meat products (number of

products)

300 mg/kg 10 – 250 mg/kg

(some without

added)

traditional dry cured meat

products (number of

products)

300 mg/kg > 50 mg/kg (some

without nitrite

added)

other traditionally cured

meat products

250 – 300 mg/kg

(without nitrite

added)

10 – 250 mg/kg

a When labelled “ for food use ” nitrite may be sold only in a mixture with salt or a salt substitute
b F O - value 3 is equivalent to 3 minutes heating at 121 ° C
c Nitrates may be present in some heat - treated meat products resulting from natural conversion of nitrites to nitrates
in a low acid environment