Substance group
What counts as Nitrites (E 249–250)?
2 markets define Nitrites (E 249–250), and they don't all agree. Read each definition below. You tell us if your product contains it; we never guess from its name.
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Group
Definitions
“E 249–250: Nitrites”
“E 249–250: Nitrites”
- Definition
- Annex II Part C: E 249–250: Nitrites
- Listed members
- Potassium nitrite, Sodium nitrite
- Source
“E 249–250: Nitrites”
Annex II, line 1633 (excerpt) · fetched 2026-10-09European Commission / Publications Office (CELLAR): Annex II, line 1633(opens in a new tab)
- Definition
- Annex II Part C (GB): E 249–250: Nitrites
- Listed members
- Potassium nitrite, Sodium nitrite
- Source
“E 249–250: Nitrites”
Annex II, line 707 (excerpt) · fetched 2026-10-10The National Archives (legislation.gov.uk): Annex II, line 707(opens in a new tab)
Rules
Rules that use these definitions
56 rules.
Limit 150 mg/kg (content basis)
Official text, current to 28 Jun 2024. legislation.gov.uk point-in-time version 2024-06-28 of Annex II, which the FSA register cites as the terms of authorisation (Annex II was omitted from the revised text from 2025-04-01).
- EU food category: Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) [08.3.4.1]
Depends on: eu food category code
In force since 20 Jan 2010
Applies to products placed on the market on or after 20 Jan 2010
Applies in GB from 20 January 2010 (retained Art. 35); the Annex text is the version in force on 2024-06-28, the last before Annex II was omitted from the revised legislation on 1 April 2025 (S.I. 2025/361); the FSA register keeps these terms of authorisation. Amendment dates of single rows not tracked.
From the official list: E 249-250 · Nitrites · 150 · (7) · 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
Annex rows, Part E, category 08.3.4.1; row: E 249-250 Nitrites · fetched 2026-10-10
The National Archives (legislation.gov.uk): Regulation (EC) No 1333/2008 as retained in GB, Annex II (domestic list) as in force on 2024-06-28(opens in a new tab)Limit 150 mg/kg (content basis)
Official text, current to 28 Jun 2024. legislation.gov.uk point-in-time version 2024-06-28 of Annex II, which the FSA register cites as the terms of authorisation (Annex II was omitted from the revised text from 2025-04-01).
- EU food category: Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) [08.3.4.1]
Depends on: eu food category code
In force since 20 Jan 2010
Applies to products placed on the market on or after 20 Jan 2010
Applies in GB from 20 January 2010 (retained Art. 35); the Annex text is the version in force on 2024-06-28, the last before Annex II was omitted from the revised legislation on 1 April 2025 (S.I. 2025/361); the FSA register keeps these terms of authorisation. Amendment dates of single rows not tracked.
From the official list: E 249-250 · Nitrites · 150 · (7) · 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
Annex rows, Part E, category 08.3.4.1; row: E 249-250 Nitrites · fetched 2026-10-10
The National Archives (legislation.gov.uk): Regulation (EC) No 1333/2008 as retained in GB, Annex II (domestic list) as in force on 2024-06-28(opens in a new tab)Limit 50 mg/kg (content basis)
Official text, current to 28 Jun 2024. legislation.gov.uk point-in-time version 2024-06-28 of Annex II, which the FSA register cites as the terms of authorisation (Annex II was omitted from the revised text from 2025-04-01).
- EU food category: Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) [08.3.4.1]
Depends on: eu food category code
In force since 20 Jan 2010
Applies to products placed on the market on or after 20 Jan 2010
Applies in GB from 20 January 2010 (retained Art. 35); the Annex text is the version in force on 2024-06-28, the last before Annex II was omitted from the revised legislation on 1 April 2025 (S.I. 2025/361); the FSA register keeps these terms of authorisation. Amendment dates of single rows not tracked.
From the official list: E 249-250 · Nitrites · 50 · (39) · 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
Annex rows, Part E, category 08.3.4.1; row: E 249-250 Nitrites · fetched 2026-10-10
The National Archives (legislation.gov.uk): Regulation (EC) No 1333/2008 as retained in GB, Annex II (domestic list) as in force on 2024-06-28(opens in a new tab)Limit 175 mg/kg (content basis)
Official text, current to 28 Jun 2024. legislation.gov.uk point-in-time version 2024-06-28 of Annex II, which the FSA register cites as the terms of authorisation (Annex II was omitted from the revised text from 2025-04-01).
- EU food category: Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation) [08.3.4.2]
Depends on: eu food category code
In force since 20 Jan 2010
Applies to products placed on the market on or after 20 Jan 2010
Applies in GB from 20 January 2010 (retained Art. 35); the Annex text is the version in force on 2024-06-28, the last before Annex II was omitted from the revised legislation on 1 April 2025 (S.I. 2025/361); the FSA register keeps these terms of authorisation. Amendment dates of single rows not tracked.
From the official list: E 249-250 · Nitrites · 175 · (39) · only dry cured bacon and similar products Dry curing followed by maturation for at least 4 days
Annex rows, Part E, category 08.3.4.2; row: E 249-250 Nitrites · fetched 2026-10-10
The National Archives (legislation.gov.uk): Regulation (EC) No 1333/2008 as retained in GB, Annex II (domestic list) as in force on 2024-06-28(opens in a new tab)Limit 100 mg/kg (content basis)
Official text, current to 28 Jun 2024. legislation.gov.uk point-in-time version 2024-06-28 of Annex II, which the FSA register cites as the terms of authorisation (Annex II was omitted from the revised text from 2025-04-01).
- EU food category: Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation) [08.3.4.2]
Depends on: eu food category code
In force since 20 Jan 2010
Applies to products placed on the market on or after 20 Jan 2010
Applies in GB from 20 January 2010 (retained Art. 35); the Annex text is the version in force on 2024-06-28, the last before Annex II was omitted from the revised legislation on 1 April 2025 (S.I. 2025/361); the FSA register keeps these terms of authorisation. Amendment dates of single rows not tracked.
From the official list: E 249-250 · Nitrites · 100 · (39) · only dry cured ham and similar products: Dry curing followed by maturation for at least 4 days
Annex rows, Part E, category 08.3.4.2; row: E 249-250 Nitrites · fetched 2026-10-10
The National Archives (legislation.gov.uk): Regulation (EC) No 1333/2008 as retained in GB, Annex II (domestic list) as in force on 2024-06-28(opens in a new tab)- LimitGBNitrites (E 249–250) as defined in Great Britain (England, Scotland, Wales)
Limit 150 mg/kg (content basis)
Official text, current to 28 Jun 2024. legislation.gov.uk point-in-time version 2024-06-28 of Annex II, which the FSA register cites as the terms of authorisation (Annex II was omitted from the revised text from 2025-04-01).
- Applies when
- EU food category: Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) [08.3.4.1]
Depends on: eu food category code
- Effective
In force since 20 Jan 2010
Applies to products placed on the market on or after 20 Jan 2010
Applies in GB from 20 January 2010 (retained Art. 35); the Annex text is the version in force on 2024-06-28, the last before Annex II was omitted from the revised legislation on 1 April 2025 (S.I. 2025/361); the FSA register keeps these terms of authorisation. Amendment dates of single rows not tracked.
- Source
From the official list: E 249-250 · Nitrites · 150 · (7) · 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
Annex rows, Part E, category 08.3.4.1; row: E 249-250 Nitrites · fetched 2026-10-10
The National Archives (legislation.gov.uk): Regulation (EC) No 1333/2008 as retained in GB, Annex II (domestic list) as in force on 2024-06-28(opens in a new tab)
- LimitGBNitrites (E 249–250) as defined in Great Britain (England, Scotland, Wales)
Limit 150 mg/kg (content basis)
Official text, current to 28 Jun 2024. legislation.gov.uk point-in-time version 2024-06-28 of Annex II, which the FSA register cites as the terms of authorisation (Annex II was omitted from the revised text from 2025-04-01).
- Applies when
- EU food category: Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) [08.3.4.1]
Depends on: eu food category code
- Effective
In force since 20 Jan 2010
Applies to products placed on the market on or after 20 Jan 2010
Applies in GB from 20 January 2010 (retained Art. 35); the Annex text is the version in force on 2024-06-28, the last before Annex II was omitted from the revised legislation on 1 April 2025 (S.I. 2025/361); the FSA register keeps these terms of authorisation. Amendment dates of single rows not tracked.
- Source
From the official list: E 249-250 · Nitrites · 150 · (7) · 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
Annex rows, Part E, category 08.3.4.1; row: E 249-250 Nitrites · fetched 2026-10-10
The National Archives (legislation.gov.uk): Regulation (EC) No 1333/2008 as retained in GB, Annex II (domestic list) as in force on 2024-06-28(opens in a new tab)
- LimitGBNitrites (E 249–250) as defined in Great Britain (England, Scotland, Wales)
Limit 50 mg/kg (content basis)
Official text, current to 28 Jun 2024. legislation.gov.uk point-in-time version 2024-06-28 of Annex II, which the FSA register cites as the terms of authorisation (Annex II was omitted from the revised text from 2025-04-01).
- Applies when
- EU food category: Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) [08.3.4.1]
Depends on: eu food category code
- Effective
In force since 20 Jan 2010
Applies to products placed on the market on or after 20 Jan 2010
Applies in GB from 20 January 2010 (retained Art. 35); the Annex text is the version in force on 2024-06-28, the last before Annex II was omitted from the revised legislation on 1 April 2025 (S.I. 2025/361); the FSA register keeps these terms of authorisation. Amendment dates of single rows not tracked.
- Source
From the official list: E 249-250 · Nitrites · 50 · (39) · 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
Annex rows, Part E, category 08.3.4.1; row: E 249-250 Nitrites · fetched 2026-10-10
The National Archives (legislation.gov.uk): Regulation (EC) No 1333/2008 as retained in GB, Annex II (domestic list) as in force on 2024-06-28(opens in a new tab)
- LimitGBNitrites (E 249–250) as defined in Great Britain (England, Scotland, Wales)
Limit 175 mg/kg (content basis)
Official text, current to 28 Jun 2024. legislation.gov.uk point-in-time version 2024-06-28 of Annex II, which the FSA register cites as the terms of authorisation (Annex II was omitted from the revised text from 2025-04-01).
- Applies when
- EU food category: Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation) [08.3.4.2]
Depends on: eu food category code
- Effective
In force since 20 Jan 2010
Applies to products placed on the market on or after 20 Jan 2010
Applies in GB from 20 January 2010 (retained Art. 35); the Annex text is the version in force on 2024-06-28, the last before Annex II was omitted from the revised legislation on 1 April 2025 (S.I. 2025/361); the FSA register keeps these terms of authorisation. Amendment dates of single rows not tracked.
- Source
From the official list: E 249-250 · Nitrites · 175 · (39) · only dry cured bacon and similar products Dry curing followed by maturation for at least 4 days
Annex rows, Part E, category 08.3.4.2; row: E 249-250 Nitrites · fetched 2026-10-10
The National Archives (legislation.gov.uk): Regulation (EC) No 1333/2008 as retained in GB, Annex II (domestic list) as in force on 2024-06-28(opens in a new tab)
- LimitGBNitrites (E 249–250) as defined in Great Britain (England, Scotland, Wales)
Limit 100 mg/kg (content basis)
Official text, current to 28 Jun 2024. legislation.gov.uk point-in-time version 2024-06-28 of Annex II, which the FSA register cites as the terms of authorisation (Annex II was omitted from the revised text from 2025-04-01).
- Applies when
- EU food category: Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation) [08.3.4.2]
Depends on: eu food category code
- Effective
In force since 20 Jan 2010
Applies to products placed on the market on or after 20 Jan 2010
Applies in GB from 20 January 2010 (retained Art. 35); the Annex text is the version in force on 2024-06-28, the last before Annex II was omitted from the revised legislation on 1 April 2025 (S.I. 2025/361); the FSA register keeps these terms of authorisation. Amendment dates of single rows not tracked.
- Source
From the official list: E 249-250 · Nitrites · 100 · (39) · only dry cured ham and similar products: Dry curing followed by maturation for at least 4 days
Annex rows, Part E, category 08.3.4.2; row: E 249-250 Nitrites · fetched 2026-10-10
The National Archives (legislation.gov.uk): Regulation (EC) No 1333/2008 as retained in GB, Annex II (domestic list) as in force on 2024-06-28(opens in a new tab)
See also
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