The Miscellaneous Food Additives Regulations 1995

PART C Other preservatives

EC No.	Name	Food	Maximum level
E 230	Biphenyl, diphenyl	Surface treatment of citrus fruits	70 mg/kg
E 231 E 232	Orthophenyl phenol } Sodium orthophenyl phenol }	Surface treatment of citrus fruits	12 mg/kg individually or in combination expressed as orthophenyl phenol
E 233	Thiabendazole	Surface treatment of: citrus fruit bananas	6 mg/kg 3 mg/kg
E 234	Nisin(1)	Semolina and tapioca puddings and similar products Ripened cheese and processed cheese Clotted cream	3 mg/kg 12.5 mg/kg 10 mg/kg
E 235	Natamycin	Surface treatment of: hard, semi-hard and semi-soft cheese dried, cured sausages	} 1 mg/dm2 surface (not present at a depth of 5 mm)
E 239	Hexamethylene tetramine	Provolonecheese	25 mg/kg residual amount, expressed as formaldehyde
E 242	Dimethyl dicarbonate	Non-alcoholic flavoured drinks Alcohol-free wine Liquid-tea concentrate	} 250 mg/l ingoing amount, residues not detectable
E 284 E 285	Boric acid Sodium tetraborate (borax)	Sturgeons' eggs (Caviar)	4 g/kg expressed as boric acid

EC No.	Name	Food	Indicative ingoing amount mg/kg	Residual amount mg/kg
E 249 E 250	Potassium nitrite(2) Sodium nitrite(2)	Non-heat-treated, cured, dried meat products Other cured meat products Canned meat productsFoie gras, foie gras entier, blocs de foie gras Cured bacon	150(3) 150(3)	50(4) 100(4) 175(4)
E 251 E 252	Sodium nitrate Potassium nitrate	Cured meat products Canned meat products Hard, semi-hard and semi-soft cheese Dairy-based cheese analogue Pickled herring and sprat	300	250(5) 50(5) 200(6)
E 280 E 281 E 282 E 283	Propionic acid(7) Sodium propionate(7) Calcium propionate(7) Potassium propionate(7)	Pre-packed sliced bread and rye bread Energy reduced bread Partially baked, pre-packed bread Pre-packed fine bakery wares (including flour confectionery) with a water activity of more than 0.65 Pre-packed Rolls, buns andpitta Christmas puddingPre-packed bread	3000 mg/kg expressed as propionic acid 2000 mg/kg expressed as propionic acid 1000 mg/kg expressed as propionic acid
E 1105	Lysozyme	Ripened cheese	quantum satis

(1)

This substance may be present naturally in certain cheeses as a result of fermentation processes.

(2)

When labelled `for food use', nitrite may only be sold in a mixture with salt or a salt substitute.

(3)

Expressed as NaNO₂.

(4)

Residual amount at point of sale to the final consumer, expressed as NaNO₂.

(5)

Expressed as NaNO₃.

(6)

Residual amount nitrite formed from nitrate included, expressed as NaNO₂.

(7)

Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice.