The European Commission has set new reduced limits for nitrite and nitrate to minimise the risk of the formation of nitrosamines from the presence of nitrites and nitrates in foodstuffs. They are doing this because the presence of nitrites in food can lead to the formation of nitrosamines, some of which are carcinogenic.

On 9 October 2023, Regulation (EU) 2023/2108 was published. This regulation amends Annex II to Regulation (EC) No 1333/2008 and the Annex to Regulation (EU) No 231/2012. These amendments concern in particular the food additives nitrite (E 249-250) and nitrate (E 251-252) laid down in regulation (EC) No 1333/2008

Preservatives

Potassium nitrite (E 249), sodium nitrite (E 250), sodium nitrate (E 251) and potassium nitrate (E 252) have been used as preservatives for decades. In combination with other factors, they ensure the preservation and microbiological safety of foods, especially meat, fish and cheese products. They also enhance the characteristic organoleptic properties of cured sausages and meat products. Regulation (EU) 2023/2108 also states that EFSA has determined that there is no immediate health hazard associated with the presence of toxic elements in the food additives potassium nitrite (E 249), sodium nitrite (E 250), sodium nitrate (E 251) and potassium nitrate (E 252). So how dangerous is it?

Nitrite salt is important for colour retention 

For traditionally manufactured cured meat products, nitrite salt is very important for colour. These include all products that are dipped in a curing solution or dry cured (the outside of the meat is rubbed dry with a curing mixture) or a combination of both, or where nitrites and/or nitrates are components of a composite product or where the curing solution is injected into the product before cooking).

From 9 October 2025, traditionally cured meats may contain a maximum of 30 mg/kg of nitrite. The old value was around 150 and above. But in practice, less and less nitrite salt was already being used. But not as little as 30 mg/kg nitrite which will be the standard for products like bacon, raw ham and dry sausage. In the Butchery Hygiene Code, the salting of traditionally salted meat products is a critical process . These products must be salted with at least 40 grams of nitrite salt (0.6%) per kilogram. So that is much more than the new standard of 30 mg/kg. How Listeria should then be safeguarded is the question.