Is Sodium nitrite banned where you sell?

For Packaged food and beverages: Limit 80 mg/kg (content basis). In force since 9 Oct 2025.

Footnote (XC) as written: "The maximum amount that may be added during the manufacturing expressed as NO2 ion.". Footnote (XD) as written: "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45 mg/kg expressed as NO2 ion.".

For Packaged food and beverages: Limit 100 mg/kg (content basis). Repealed.

Restriction or exception as written: "only sterilised meat products (Fo > 3,00)". Footnote (7) as written: "Maximum amount that may be added during the manufacturing, expressed as NaNO2 or NaNO3". Footnote (58) as written: "Fo-value 3 is equivalent to 3 minutes heating at 121 °C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans)". Footnote (59) as written: "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment".

For Packaged food and beverages: Limit 55 mg/kg (content basis). In force since 9 Oct 2025.

Restriction or exception as written: "only sterilised meat products (Fo > 3,00)". Footnote (58) as written: "Fo-value 3 is equivalent to 3 minutes heating at 121 °C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans)". Footnote (59) as written: "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment". Footnote (XC) as written: "The maximum amount that may be added during the manufacturing expressed as NO2 ion.". Footnote (XG) as written: "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 25 mg/kg expressed as NO2 ion.".

For Packaged food and beverages: Limit 150 mg/kg (content basis). Repealed.

Restriction or exception as written: "except sterilised meat products (Fo > 3,00)". Footnote (7) as written: "Maximum amount that may be added during the manufacturing, expressed as NaNO2 or NaNO3". Footnote (59) as written: "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment".

For Packaged food and beverages: Limit 80 mg/kg (content basis). In force since 9 Oct 2025.

Restriction or exception as written: "except sterilised meat products (Fo > 3,00)". Footnote (59) as written: "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment". Footnote (XC) as written: "The maximum amount that may be added during the manufacturing expressed as NO2 ion.". Footnote (XD) as written: "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45 mg/kg expressed as NO2 ion.".

For Packaged food and beverages: Limit 30 mg/kg (content basis). In force since 9 Oct 2025.

Restriction or exception as written: "only traditionally cured products". Footnote (XH) as written: "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.".

For Packaged food and beverages: Limit 175 mg/kg (content basis). Repealed.

Restriction or exception as written: "only Wiltshire bacon and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures". Footnote (39) as written: "Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3".

For Packaged food and beverages: Limit 105 mg/kg (content basis). In force since 9 Oct 2025.

Restriction or exception as written: "only Wiltshire bacon and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures". Footnote (XH) as written: "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.".

For Packaged food and beverages: Limit 100 mg/kg (content basis). Repealed.

Restriction or exception as written: "only Wiltshire ham and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures". Footnote (39) as written: "Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3".

For Packaged food and beverages: Limit 65 mg/kg (content basis). In force since 9 Oct 2025.

Restriction or exception as written: "only Wiltshire ham and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures". Footnote (XH) as written: "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.".

For Packaged food and beverages: Limit 175 mg/kg (content basis). Repealed.

Restriction or exception as written: "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados), toucinho fumado and similar products: Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity". Footnote (39) as written: "Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3".

For Packaged food and beverages: Limit 105 mg/kg (content basis). In force since 9 Oct 2025.

Restriction or exception as written: "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados), toucinho fumado and similar products: Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity". Footnote (XH) as written: "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.".

For Packaged food and beverages: Limit 50 mg/kg (content basis). Repealed.

Restriction or exception as written: "only cured tongue: Immersion cured for at least 4 days and pre-cooked". Footnote (39) as written: "Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3".

For Packaged food and beverages: Limit 150 mg/kg (content basis). Repealed.

Restriction or exception as written: "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks". Footnote (7) as written: "Maximum added amount, expressed as NaNO2 or NaNO3".

For Packaged food and beverages: Limit 100 mg/kg (content basis). In force since 9 Oct 2025.

Restriction or exception as written: "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks". Footnote (XC) as written: "The maximum amount that may be added during the manufacturing expressed as NO2 ion.". Footnote (XJ) as written: "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50 mg/kg expressed as NO2 ion.".

For Packaged food and beverages: Limit 150 mg/kg (content basis). Repealed.

Restriction or exception as written: "only bacon, filet de bacon and similar products: Immersion cured for 4 to 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C, possibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at 12 to 14 °C". Footnote (7) as written: "Maximum added amount, expressed as NaNO2 or NaNO3".

For Packaged food and beverages: Limit 100 mg/kg (content basis). In force since 9 Oct 2025.

Restriction or exception as written: "only bacon, filet de bacon and similar products: Immersion cured for 4 to 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C, possibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at 12 to 14 °C". Footnote (XC) as written: "The maximum amount that may be added during the manufacturing expressed as NO2 ion.". Footnote (XJ) as written: "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50 mg/kg expressed as NO2 ion.".

For Packaged food and beverages: Limit 50 mg/kg (content basis). Repealed.

Restriction or exception as written: "only Rohschinken, nassgepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation". Footnote (39) as written: "Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3".

For Packaged food and beverages: Limit 30 mg/kg (content basis). In force since 9 Oct 2025.

Restriction or exception as written: "only traditionally cured products". Footnote (XH) as written: "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.".

For Packaged food and beverages: Limit 175 mg/kg (content basis). Repealed.

Restriction or exception as written: "only dry cured bacon and similar products: Dry curing followed by maturation for at least 4 days". Footnote (39) as written: "Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3".

For Packaged food and beverages: Limit 105 mg/kg (content basis). In force since 9 Oct 2025.

Restriction or exception as written: "only dry cured bacon and similar products: Dry curing followed by maturation for at least 4 days". Footnote (XH) as written: "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.".

For Packaged food and beverages: Limit 100 mg/kg (content basis). Repealed.

Restriction or exception as written: "only dry cured ham and similar products: Dry curing followed by maturation for at least 4 days". Footnote (39) as written: "Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3".

For Packaged food and beverages: Limit 65 mg/kg (content basis). In force since 9 Oct 2025.

Restriction or exception as written: "only dry cured ham and similar products: Dry curing followed by maturation for at least 4 days". Footnote (XH) as written: "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.".

For Packaged food and beverages: Limit 100 mg/kg (content basis). Repealed.

Restriction or exception as written: "only jamón curado, paleta curada, lomo embuchado y cecina and similar products: Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days". Footnote (39) as written: "Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3".

For Packaged food and beverages: Limit 65 mg/kg (content basis). In force since 9 Oct 2025.

Restriction or exception as written: "only jamón curado, paleta curada, lomo embuchado y cecina and similar products: Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days". Footnote (XH) as written: "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.".

For Packaged food and beverages: Limit 100 mg/kg (content basis). Repealed.

Restriction or exception as written: "only presunto, presunto da pá e paio do lombo and similar products: Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 months". Footnote (39) as written: "Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3".

For Packaged food and beverages: Limit 65 mg/kg (content basis). In force since 9 Oct 2025.

Restriction or exception as written: "only presunto, presunto da pá e paio do lombo and similar products: Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 months". Footnote (XH) as written: "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.".

For Packaged food and beverages: Limit 50 mg/kg (content basis). Repealed.

Restriction or exception as written: "only Rohschinken, trockengepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation". Footnote (39) as written: "Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3".

For Packaged food and beverages: Limit 30 mg/kg (content basis). In force since 9 Oct 2025.

Restriction or exception as written: "only traditionally cured products". Footnote (XH) as written: "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.".

For Packaged food and beverages: Limit 50 mg/kg (content basis). Repealed.

Restriction or exception as written: "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation". Footnote (39) as written: "Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3".

For Packaged food and beverages: Limit 50 mg/kg (content basis). Repealed.

Restriction or exception as written: "only jellied veal and brisket: Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours". Footnote (39) as written: "Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3".

For Packaged food and beverages: Limit 180 mg/kg (content basis). Repealed.

Restriction or exception as written: "only vysočina, selský salám, turistický trvanlivý salám, poličan, herkules, lovecký salám, dunajská klobása, paprikáš and similar products: Dried product cooked to 70 °C followed by 8 to 12-day drying and smoking process. Fermented product subject to 14 to 30-day three-stage fermentation process followed by smoking". Footnote (7) as written: "Maximum added amount, expressed as NaNO2 or NaNO3".

For Packaged food and beverages: Limit 105 mg/kg (content basis). In force since 9 Oct 2025.

Restriction or exception as written: "only vysočina, selský salám, turistický trvanlivý salám, poličan, herkules, lovecký salám, dunajská klobása, paprikáš and similar products: Dried product cooked to 70 °C followed by 8 to 12-day drying and smoking process. Fermented product subject to 14 to 30-day three-stage fermentation process followed by smoking". Footnote (XC) as written: "The maximum amount that may be added during the manufacturing expressed as NO2 ion.". Footnote (XJ) as written: "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50 mg/kg expressed as NO2 ion.".

For Packaged food and beverages: Limit 100 mg/kg (content basis). In force since 9 Oct 2025.

Restriction or exception as written: "only Svensk julskinka and Svensk leverpastej and similar products: Cured/uncooked or cooked in its consumer package". Footnote (XC) as written: "The maximum amount that may be added during the manufacturing expressed as NO2 ion.". Footnote (XJ) as written: "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50 mg/kg expressed as NO2 ion.".

For Packaged food and beverages: Limit 100 mg/kg (content basis). In force since 9 Oct 2025.

Restriction or exception as written: "only Mettwurst, Teewurst and similar products: Spreadable, soft, short-ripened raw sausages". Footnote (XC) as written: "The maximum amount that may be added during the manufacturing expressed as NO2 ion.". Footnote (XJ) as written: "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50 mg/kg expressed as NO2 ion.".

For Packaged food and beverages: Limit 100 mg/kg (content basis). In force since 20 Jan 2010.

Restriction or exception as written: "only sterilised meat products (Fo > 3,00)". Footnote (7) as written: "Maximum amount that may be added during the manufacturing, expressed as NaNO 2 or NaNO 3". Footnote (58) as written: "Fo-value 3 is equivalent to 3 minutes heating at 121 °C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans)". Footnote (59) as written: "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment".

For Packaged food and beverages: Limit 175 mg/kg (content basis). In force since 20 Jan 2010.

Restriction or exception as written: "only Wiltshire bacon and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures". Footnote (39) as written: "Maximum residual amount, residue level at the end of the production process, expressed as NaNO 2 or NaNO 3".

For Packaged food and beverages: Limit 100 mg/kg (content basis). In force since 20 Jan 2010.

Restriction or exception as written: "only Wiltshire ham and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures". Footnote (39) as written: "Maximum residual amount, residue level at the end of the production process, expressed as NaNO 2 or NaNO 3".

For Packaged food and beverages: Limit 175 mg/kg (content basis). In force since 20 Jan 2010.

Restriction or exception as written: "only Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinho fumado and similar products: Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity". Footnote (39) as written: "Maximum residual amount, residue level at the end of the production process, expressed as NaNO 2 or NaNO 3".

For Packaged food and beverages: Limit 50 mg/kg (content basis). In force since 20 Jan 2010.

Restriction or exception as written: "only cured tongue: Immersion cured for at least 4 days and pre-cooked". Footnote (39) as written: "Maximum residual amount, residue level at the end of the production process, expressed as NaNO 2 or NaNO 3".

For Packaged food and beverages: Limit 150 mg/kg (content basis). In force since 20 Jan 2010.

Restriction or exception as written: "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks". Footnote (7) as written: "Maximum added amount, expressed as NaNO 2 or NaNO 3".

For Packaged food and beverages: Limit 150 mg/kg (content basis). In force since 20 Jan 2010.

Restriction or exception as written: "only bacon, filet de bacon and similar products: Immersion cured for 4 to 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C, possibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at 12 to 14 °C". Footnote (7) as written: "Maximum added amount, expressed as NaNO 2 or NaNO 3".

For Packaged food and beverages: Limit 50 mg/kg (content basis). In force since 20 Jan 2010.

Restriction or exception as written: "only rohschinken, nassgepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation". Footnote (39) as written: "Maximum residual amount, residue level at the end of the production process, expressed as NaNO 2 or NaNO 3".

For Packaged food and beverages: Limit 175 mg/kg (content basis). In force since 20 Jan 2010.

Restriction or exception as written: "only dry cured bacon and similar products Dry curing followed by maturation for at least 4 days". Footnote (39) as written: "Maximum residual amount, residue level at the end of the production process, expressed as NaNO 2 or NaNO 3".

For Packaged food and beverages: Limit 100 mg/kg (content basis). In force since 20 Jan 2010.

Restriction or exception as written: "only dry cured ham and similar products: Dry curing followed by maturation for at least 4 days". Footnote (39) as written: "Maximum residual amount, residue level at the end of the production process, expressed as NaNO 2 or NaNO 3".

For Packaged food and beverages: Limit 100 mg/kg (content basis). In force since 20 Jan 2010.

Restriction or exception as written: "only presunto, presunto da pa and paio do lombo and similar products: Dry cured for 10 to 15 days followed by a 30- to 45-day stabilisation period and a maturation period of at least 2 months; jamón curado, paleta curada, lomo embuchado and cecina and similar products: Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days". Footnote (39) as written: "Maximum residual amount, residue level at the end of the production process, expressed as NaNO 2 or NaNO 3".

For Packaged food and beverages: Limit 50 mg/kg (content basis). In force since 20 Jan 2010.

Restriction or exception as written: "only rohschinken, trockengepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation". Footnote (39) as written: "Maximum residual amount, residue level at the end of the production process, expressed as NaNO 2 or NaNO 3".

For Packaged food and beverages: Limit 50 mg/kg (content basis). In force since 20 Jan 2010.

Restriction or exception as written: "only rohschinken, trocken-/nasgepökelt and similar products: Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation". Footnote (39) as written: "Maximum residual amount, residue level at the end of the production process, expressed as NaNO 2 or NaNO 3".

For Packaged food and beverages: Limit 50 mg/kg (content basis). In force since 20 Jan 2010.

Restriction or exception as written: "only jellied veal and brisket: Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours". Footnote (39) as written: "Maximum residual amount, residue level at the end of the production process, expressed as NaNO 2 or NaNO 3".

For Packaged food and beverages: Limit 180 mg/kg (content basis). In force since 20 Jan 2010.

Restriction or exception as written: "only vysočina, selský salám, turistický trvanlivý salám, poličan, herkules, lovecký salám, dunjaská klobása, paprikás and similar products: Dried product cooked to 70 °C followed by 8 to 12-day drying and smoking process. Fermented product subject to 14 to 30-day three-stage fermentation process followed by smoking". Footnote (7) as written: "Maximum added amount, expressed as NaNO 2 or NaNO 3".