Traditional dry-cured products (dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation) — 2 substances
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8.3.4.2catégorie
2substances autorisées
Dans la catégorie d’aliment Traditional dry-cured products (dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation) (niveau 8.3.4.2), le registre européen recense 2 substances autorisées, avec leurs restrictions.
⚠️ « Autorisé » n’est pas « sans danger » : c’est un registre réglementaire, pas un avis sanitaire.
| Substance | N° E | Restriction | Commentaire |
|---|---|---|---|
| Nitrites | E 249 - 250 | 175 mg/kg | only dry cured bacon and similar products: Dry curing followed by maturation for at least 4 days Period of application: until 9 October 2025 |
| Nitrates | E 251 - 252 | 150 mg/kg | only dry cured bacon and similar products: Dry curing followed by maturation for at least 4 days Period of application: from 9 October 2025 |
Source : Commission européenne, portail FIP, capture du 2026-09-03.