Office of Public Sector Information
Rheoliad 8
| EC No. | Name | Food | Maximum amount that may be added during manufacture (expressed as NaNO2) | Maximum residual level (expressed as NaNO2) |
|---|---|---|---|---|
| mg/kg | mg/kg | |||
| E 249 | Potassium nitrite(x) | Meat Products | 150 | |
| E 250 | Sodium ) nitrite(x | Sterilised meat products(Fo > 3,00)(y) | 100 | |
| Traditional immersion cured meat products(1): | ||||
| Wiltshire bacon(1·1); | 175 | |||
| Entremeada, entrecosto, chispe, orelheira e cabeça (salgados) | ||||
| Toucinho fumado(1·2); | ||||
| and similar products | ||||
| Wiltshire ham(1·1); | 100 | |||
| and similar products | ||||
| Rohschinken, nassgepökelt(1·6); and similar products | 50 | |||
| Cured tongue(1·3) | 50 | |||
| Traditional dry cured meat products(2): | ||||
| Dry cured bacon(2·1);and similar products | 175 | |||
| Dry cured ham(2·1); | 100 | |||
| Jamón curado, paleta curada, lomo embuchado y cecina(2·2); Presunto, presunto da pà and paio do lombo(2·3);and similar products | ||||
| Rohschinken, trockengepökelt(2·5); and similar products | 50 | |||
| Other traditionally cured meat products(3); | ||||
| Vysoèina | 180 | |||
| Selský salám | ||||
| Turistický trvanlivý salám | ||||
| Polièan | ||||
| Herkules | ||||
| Lovecký salám | ||||
| Dunajská klobása | ||||
| Paprikás(3·5); | ||||
| and similar products | ||||
| Rohschinken, trocken-/nassgepökelt(3·1); and similar products | 50 | |||
| Jellied veal and brisket(3·2) | ||||
| E 251 | Potassium nitrate(z) | Non-heat-treated meat products | 150 | |
| E 252 | Sodium nitrate(z) | |||
| Traditional immersion cured meat products(1); | ||||
| Kylmäsavustettu poronliha/Kallrökt renkött(1·4); | 300 | |||
| Wiltshire bacon and Wiltshire ham(1·1) | 250 | |||
| Entremeada, entrecosto, chispe, orelheira a cabeça (salgados), | ||||
| Toucinho fumado(1·2); | ||||
| Rohschinken, nassgepökelt(1·6); | ||||
| and similar products | ||||
| Bacon, Filet de bacon(1·5); and similar products | 250 without added E 249 or E 250 | |||
| Cured tongue(1·3) | 10 | |||
| Traditional dry cured meat products(2); | ||||
| Dry cured bacon and Dry cured ham(2·1); | 250 | |||
| Jamón curado ,paleta curada, lomo embuchado y cecina(2·2); | ||||
| Presunto, presunto da pá and paio do lombo(2·3); | ||||
| Rohschinken, trockengepökelt(2·5); and similar products | ||||
| Jambon sec, jambon sel sec et autres pièces maturées séchées similaires(2·4) | 250 without added E 249 or E 250 |
