Traditional immersion cured products (meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) — 2 substances
Vous montez un dossier de conformité ? Extraction par liste de substances · Le jeu de données · Demander une extraction
8.3.4.1catégorie
2substances autorisées
Dans la catégorie d’aliment Traditional immersion cured products (meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) (niveau 8.3.4.1), 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 Wiltshire bacon and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures Period of application: until 9 October 2025 |
| Nitrates | E 251 - 252 | 250 mg/kg | only Wiltshire bacon and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures Period of application: until 9 October 2025 |
Source : Commission européenne, portail FIP, capture du 2026-09-03.