Reminder: new nitrite rules as of 9 October 2025 - practical checklist for butchers

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29 September 2025

Reduced maximum amounts of nitrite/nitrate in meat products will apply in the EU from 9 October 2025. In addition to a maximum for what you can add in the recipe (expressed as NO₂--ion), there is now also a maximum residual content in the ready-to-sell product. The summary below and the entry form help you to quickly test and document recipes.

What will change?

Maximum addable nitrite (NO₂--ion) in meat products: 80 mg/kg. Sterilised products: 55 mg/kg.
New: maximum residual nitrite content in finished product (general): 45-50 mg/kg, depending on category.

Nitrite limits for meat products (from 9 October 2025)

(all values in mg/kg NO₂--ion)

Product category	Examples	Max. addition	Max. residue finished product
Non-heated meat products	Salami, ox sausage	80	45
Heated meat products	Cooked ham, smoked sausage	80	45
Sterilised meat products (Fo > 3.0)	Canned meat, preserves	55	25
Traditionally salted products (08.3.4)	Bacon, raw ham, dry-cured ham	N/A	30 - 105*

* Depending on subcategory (brine, dry-salted or combination).

Convenient conversion

80 mg/kg of NO₂- corresponds to 120 mg/kg of sodium nitrite (NaNO₂). With colourozo salt 0.6% (6 mg NaNO₂ per gram), that is 20 g of colourozo salt per kg of meat.

Guidelines recipe → colorozo salt (0.6% NaNO₂)

Desired NaNO₂ in recipe (mg/kg)	NO₂--equivalent (mg/kg)	Colorozo salt required (g/kg meat)
100	67	16.7
110	73	18.3
120	80	20.0

Exception: traditionally salted products (category 08.3.4)

For specifically defined traditional products (brine bath, dry salting or a combination), only maximum residual values apply and no maximum quantities to be added. Check whether your product and working method fall under 08.3.4 and document this in your HACCP.

What to arrange practically before 9 October 2025

For each product, record the calculated ingoing level (mg/kg NO₂ and mg/kg NaNO₂) and justify your choice technically (colour formation, preservation).
Test whether the expected residual content at sale remains ≤ 45-50 mg/kg; if necessary, reduce the recipe or adjust process conditions. See also: https://condor-consultancy.com/nl/maximumhoeveelheid-nitriet-per-9-oktober-flink-verlaagd/ and https://condor-consultancy.com/nl/nitrietbeleid-waarom-ambacht-anders-is-dan-industrie/
Update labels, raw material specifications and HACCP records.
Consider a laboratory check for residual nitrite for doubtful cases or new prescriptions.

Fill-in form - per prescription

Product name	Gram colorozo salt per kg meat	Expected residual nitrite (mg/kg)	Adjustment needed?

Note: The above values are summarised from EU regulations. Please refer to the official texts for full definitions and exceptions.