What counts as Nitrates (E 251–252)?

Limit 250 mg/kg (content basis)

• 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 251-252 · Nitrates · 250 · (39) (59) · 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

Limit 250 mg/kg (content basis)

• 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 251-252 · Nitrates · 250 · (39) (59) · 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

Limit 10 mg/kg (content basis)

• 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 251-252 · Nitrates · 10 · (39) (59) · only cured tongue: Immersion cured for at least 4 days and pre-cooked

Limit 300 mg/kg (content basis)

• 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 251-252 · Nitrates · 300 · (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

Limit 250 mg/kg (content basis)

• 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 251-252 · Nitrates · 250 · (7) (40) (59) · 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.