Is Potassium nitrate banned where you sell?

For Packaged food and beverages: Limit 110 mg/kg (content basis). In force, start date unknown.

Restriction or exception as written: "only traditional Swedish granular-eyed cheese from Falköping ripened for a minimum of 12 months". Footnote (30) as written: "In the cheese milk or equivalent level if added after removal of whey and addition of water". Footnote (XA) as written: "The maximum amount that may be added during the manufacturing expressed as NO3 ion.". Footnote (XB) as written: "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.".

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 Repealed.

Restriction or exception as written: "only cheese milk of hard, semi-hard and semi-soft cheese". Footnote (30) as written: "In the cheese milk or equivalent level if added after removal of whey and addition of water".

For Packaged food and beverages: Limit 75 mg/kg (content basis). In force since 9 Oct 2026.

Restriction or exception as written: "only cheese milk of hard, semi-hard and semi-soft cheese". Footnote (30) as written: "In the cheese milk or equivalent level if added after removal of whey and addition of water". Footnote (XA) as written: "The maximum amount that may be added during the manufacturing expressed as NO3 ion.". Footnote (XB) as written: "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.".

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 Repealed.

Restriction or exception as written: "only hard, semi-hard and semi-soft ripened products". Footnote (30) as written: "In the cheese milk or equivalent level if added after removal of whey and addition of water".

For Packaged food and beverages: Limit 75 mg/kg (content basis). In force since 9 Oct 2026.

Restriction or exception as written: "only hard, semi-hard and semi-soft ripened products". Footnote (30) as written: "In the cheese milk or equivalent level if added after removal of whey and addition of water". Footnote (XA) as written: "The maximum amount that may be added during the manufacturing expressed as NO3 ion.". Footnote (XB) as written: "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.".

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

Restriction or exception as written: "only dairy-based cheese analogue". Footnote (30) as written: "In the cheese milk or equivalent level if added after removal of whey and addition of water".

For Packaged food and beverages: Limit 75 mg/kg (content basis). In force since 9 Oct 2025.

Restriction or exception as written: "only dairy-based cheese analogue". Footnote (30) as written: "In the cheese milk or equivalent level if added after removal of whey and addition of water". Footnote (XA) as written: "The maximum amount that may be added during the manufacturing expressed as NO3 ion.". Footnote (XB) as written: "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 35 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.".

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

Footnote (7) as written: "Maximum amount that may be added during the manufacturing, expressed as NaNO2 or NaNO3".

For Packaged food and beverages: Limit 90 mg/kg (content basis). In force since 9 Oct 2025.

Footnote (XA) as written: "The maximum amount that may be added during the manufacturing expressed as NO3 ion.". Footnote (XE) as written: "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 90 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.".

For Packaged food and beverages: Limit 110 mg/kg (content basis). In force since 9 Oct 2025.

Restriction or exception as written: "only large bacon primals and dry sausages without nitrites added". Footnote (XA) as written: "The maximum amount that may be added during the manufacturing expressed as NO3 ion.". Footnote (XF) as written: "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 110 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.".

For Packaged food and beverages: Limit 250 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". 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 150 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 (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 (XI) as written: "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.".

For Packaged food and beverages: Limit 250 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". 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 150 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 (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 (XI) as written: "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.".

For Packaged food and beverages: Limit 250 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". 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 150 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 (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 (XI) as written: "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.".

For Packaged food and beverages: Limit 10 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". 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 7 mg/kg (content basis). In force since 9 Oct 2025.

Restriction or exception as written: "only cured tongue: Immersion cured for at least 4 days and pre-cooked". 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 (XI) as written: "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.".

For Packaged food and beverages: Limit 300 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 180 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 (XA) as written: "The maximum amount that may be added during the manufacturing expressed as NO3 ion.". Footnote (XK) as written: "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.".

For Packaged food and beverages: Limit 250 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". Footnote (40) as written: "Without added nitrites". 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 180 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 (40) as written: "Without added nitrites". 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 (XA) as written: "The maximum amount that may be added during the manufacturing expressed as NO3 ion.". Footnote (XK) as written: "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.".

For Packaged food and beverages: Limit 250 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 150 mg/kg (content basis). In force since 9 Oct 2025.

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 (XI) as written: "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.".

For Packaged food and beverages: Limit 250 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". 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 150 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 (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 (XI) as written: "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.".

For Packaged food and beverages: Limit 250 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". 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 150 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 (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 (XI) as written: "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.".

For Packaged food and beverages: Limit 250 mg/kg (content basis). Repealed.

Restriction or exception as written: "only jamóncurado, 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". 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 150 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 (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 (XI) as written: "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.".

For Packaged food and beverages: Limit 250 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". 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 150 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 (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 (XI) as written: "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.".

For Packaged food and beverages: Limit 250 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". 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 150 mg/kg (content basis). In force since 9 Oct 2025.

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 (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 (XI) as written: "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.".

For Packaged food and beverages: Limit 250 mg/kg (content basis). Repealed.

Restriction or exception as written: "only jambon sec, jambon sel and other similar dried cured products: Dry cured for 3 days + 1 day/kg followed by a 1-week post-salting period and an ageing/ripening period of 45 days to 18 months". Footnote (39) as written: "Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3". Footnote (40) as written: "Without added nitrites". 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 150 mg/kg (content basis). In force since 9 Oct 2025.

Restriction or exception as written: "only jambon sec, jambon sel and other similar dried cured products: Dry cured for 3 days + 1 day/kg followed by a 1-week post-salting period and an ageing/ripening period of 45 days to 18 months". Footnote (40) as written: "Without added nitrites". 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 (XI) as written: "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.".

For Packaged food and beverages: Limit 250 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". 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 150 mg/kg (content basis). In force since 9 Oct 2025.

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 (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 (XI) as written: "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.".

For Packaged food and beverages: Limit 10 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". 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 7 mg/kg (content basis). In force since 9 Oct 2025.

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 (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 (XI) as written: "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO3 ion.".

For Packaged food and beverages: Limit 300 mg/kg (content basis). Repealed.

Restriction or exception as written: "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7". Footnote (40) as written: "Without added nitrites". Footnote (7) as written: "Maximum added amount, expressed as NaNO2 or NaNO3".

For Packaged food and beverages: Limit 180 mg/kg (content basis). In force since 9 Oct 2025.

Restriction or exception as written: "only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7". Footnote (40) as written: "Without added nitrites". Footnote (XA) as written: "The maximum amount that may be added during the manufacturing expressed as NO3 ion.". Footnote (XK) as written: "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.".

For Packaged food and beverages: Limit 250 mg/kg (content basis). Repealed.

Restriction or exception as written: "only salchichón y chorizo tradicionales de larga curación and similar products: Maturation period of at least 30 days". Footnote (40) as written: "Without added nitrites". Footnote (7) as written: "Maximum added amount, 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 180 mg/kg (content basis). In force since 9 Oct 2025.

Restriction or exception as written: "only salchichón y chorizo tradicionales de larga curación and similar products: Maturation period of at least 30 days". Footnote (40) as written: "Without added nitrites". 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 (XA) as written: "The maximum amount that may be added during the manufacturing expressed as NO3 ion.". Footnote (XK) as written: "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.".

For Packaged food and beverages: Limit 250 mg/kg (content basis). Repealed.

Restriction or exception as written: "only saucisson sec and similar products: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7". Footnote (40) as written: "Without added nitrites". Footnote (7) as written: "Maximum added amount, 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 180 mg/kg (content basis). In force since 9 Oct 2025.

Restriction or exception as written: "only saucisson sec and similar products: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7". Footnote (40) as written: "Without added nitrites". 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 (XA) as written: "The maximum amount that may be added during the manufacturing expressed as NO3 ion.". Footnote (XK) as written: "In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.".

For Packaged food and beverages: Limit 500 mg/kg (content basis). Repealed.

Restriction or exception as written: "only pickled herring and sprat".

For Packaged food and beverages: Limit 270 mg/kg (content basis). In force since 9 Oct 2025.

Restriction or exception as written: "only pickled herring and sprat". Footnote (XA) as written: "The maximum amount that may be added during the manufacturing expressed as NO3 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 150 mg/kg (content basis). In force since 20 Jan 2010.

Footnote (7) as written: "Maximum amount that may be added during the manufacturing, expressed as NaNO 2 or NaNO 3".

For Packaged food and beverages: Limit 250 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". 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 250 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". 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 250 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". 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 10 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". 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 300 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 250 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". Footnote (40) as written: "Without added nitrites". 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 250 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 250 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". 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 250 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". 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 250 mg/kg (content basis). In force since 20 Jan 2010.

Restriction or exception as written: "only jamon 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 NaNO 2 or NaNO 3". 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 250 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". Footnote (39) as written: "Maximum residual amount, residue level at the end of the production process, expressed as NaNO 2 or NaNO 3". 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 250 mg/kg (content basis). In force since 20 Jan 2010.

Restriction or exception as written: "only jambon sec, jambon sel and other similar dried cured products: Dry cured for 3 days + 1 day/kg followed by a 1-week post-salting period and an ageing/ripening period of 45 days to 18 months". Footnote (39) as written: "Maximum residual amount, residue level at the end of the production process, expressed as NaNO 2 or NaNO 3". Footnote (40) as written: "Without added nitrites". 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 250 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". 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 250 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". 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 10 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". 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 300 mg/kg (content basis). In force since 20 Jan 2010.

Restriction or exception as written: "only rohwürste (salami and kantwurst): Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7". Footnote (40) as written: "Without added nitrites". Footnote (7) as written: "Maximum added amount, expressed as NaNO 2 or NaNO 3".

For Packaged food and beverages: Limit 250 mg/kg (content basis). In force since 20 Jan 2010.

Restriction or exception as written: "only Salchichon y chorizo traducionales de larga curacion and similar products: Maturation period of at least 30 days". Footnote (40) as written: "Without added nitrites". Footnote (7) as written: "Maximum added amount, expressed as NaNO 2 or NaNO 3". 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 250 mg/kg (content basis). In force since 20 Jan 2010.

Restriction or exception as written: "only saucissons sec and similar products: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7". Footnote (40) as written: "Without added nitrites". Footnote (7) as written: "Maximum added amount, expressed as NaNO 2 or NaNO 3". 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 500 mg/kg (content basis). In force since 20 Jan 2010.

Restriction or exception as written: "only pickled herring and sprat".