Nitrates — E 251 - 252
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additifs alimentairesregistre
E 251 - 252n° E
9conditions d’emploi
1règlements cités
Nitrates figure au registre additifs alimentaires de l’Union européenne, sous le numéro E 251 - 252, avec 9 conditions d’emploi par catégorie d’aliment.
⚠️ « Autorisé » n’est pas « sans danger » : c’est un registre réglementaire, pas un avis sanitaire.
Ce que le registre en dit
| Type | group |
|---|---|
| Numéro E | E 251 - 252 |
| Restriction type | FAD_RT_ML |
| Restriction value | 150 |
| Restriction unit | FAD_RU_MGK |
| Commentaire de restriction | only hard, semi-hard and semi-soft cheese. Period of application: until 9 October 2026 |
| Restriction value | 110 |
| Commentaire de restriction | only traditional Swedish Cheddar cheese from Kvibille ripened for a minimum of 4 months Period of application: until 9 October 2027 |
| Commentaire de restriction | only traditional Swedish granular-eyed cheese from Falköping ripened for a minimum of 12 months Period of application: until 9 October 2027’; |
| Restriction value | 75 |
| Commentaire de restriction | only hard, semi-hard and semi-soft cheese Period of application: from 9 October 2026 |
| Commentaire de restriction | only traditional Swedish granular-eyed cheese from Gäsene ripened for a minimum of 11 months Period of application: until 9 October 2027 |
| Food category restriction note number | 30 |
| Note de restriction | In the cheese milk or equivalent level if added after removal of whey and addition of water |
| Commentaire de restriction | only cheese milk of hard, semi-hard and semi-soft cheese Period of application: until 9 October 2026 |
| Commentaire de restriction | only cheese milk of hard, semi-hard and semi-soft cheese Period of application: 9 October 2026’; |
| Commentaire de restriction | only hard, semi-hard and semi-soft ripened products Period of application: until 9 October 2026 |
| Commentaire de restriction | only hard, semi-hard and semi-soft ripened products Period of application: from 9 October 2026’; |
| Commentaire de restriction | only large bacon primals and dry sausages without nitrites added Period of application: from 9 October 2025’; |
| Commentaire de restriction | Period of application: until 9 October 2025 |
| Restriction value | 90 |
| Commentaire de restriction | Period of application: from 9 October 2025 |
| Note de restriction | Maximum amount that may be added during the manufacturing, expressed as NaNO 2 or NaNO 3 |
| Restriction value | 270 |
| Commentaire de restriction | only pickled herring and sprat Period of application: from 9 October 2025’; |
| Restriction value | 500 |
| Commentaire de restriction | only pickled herring and sprat Period of application: until 9 October 2025 |
| Restriction value | 250 |
| Commentaire de restriction | 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 |
| Commentaire de restriction | only Wiltshire ham 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 |
| Commentaire de restriction | only Wiltshire ham 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: from 9 October 2025 |
| Commentaire de restriction | only entremeada, entrecosto, chispe, orelheira e cabeça (salgados), toucinho fumado and similar products: Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity Period of application: until 9 October 2025 |
| Commentaire de restriction | only entremeada, entrecosto, chispe, orelheira e cabeça (salgados), toucinho fumado and similar products: Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity Period of application: from 9 October 2025 |
| Restriction value | 10 |
| Commentaire de restriction | only cured tongue: Immersion cured for at least 4 days and pre-cooked Period of application: until 9 October 2025 |
| Commentaire de restriction | only cured tongue: Immersion cured for at least 4 days and pre-cooked Period of application: from 9 October 2025 |
| Restriction value | 300 |
| Commentaire de restriction | only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks Period of application: until 9 October 2025 |
| Restriction value | 180 |
| Commentaire de restriction | only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks Period of application: from 9 October 2025 |
| Commentaire de restriction | only bacon, filet de bacon and similar products: Immersion cured for 4 to 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C, possibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at 12 to 14 °C Period of application: until 9 October 2025 |
| Commentaire de restriction | only bacon, filet de bacon and similar products: Immersion cured for 4 to 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C, possibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at 12 to 14 °C Period of application: from 9 October 2025 |
| Commentaire de restriction | only Rohschinken, nassgepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation Period of application: until 9 October 2025 |
| Commentaire de restriction | only Rohschinken, nassgepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation Period of application: from 9 October 2025’; |
| Commentaire de restriction | 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: from 9 October 2025 |
| Food category restriction note number | 39 |
| Note de restriction | Maximum residual amount, residue level at the end of the production process, expressed as NaNO 2 or NaNO 3 |
| Food category restriction note number | 40 |
| Note de restriction | Without added nitrites |
| Food category restriction note number | 59 |
| Note de restriction | Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment |
| Commentaire de restriction | only dry cured bacon and similar products: Dry curing followed by maturation for at least 4 days Period of application: from 9 October 2025 |
| Commentaire de restriction | only dry cured ham and similar products: Dry curing followed by maturation for at least 4 days Period of application: until 9 October 2025 |
| Commentaire de restriction | only dry cured ham and similar products: Dry curing followed by maturation for at least 4 days Period of application: from 9 October 2025 |
| Commentaire de restriction | only jamóncurado, paleta curada, lomo embuchado y cecina and similar products: Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days Period of application: until 9 October 2025 |
| Commentaire de restriction | only jamón curado, paleta curada, lomo embuchado y cecina and similar products: Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days Period of application: from 9 October 2025 |
| Commentaire de restriction | only presunto, presunto da pá e paio do lombo and similar products: Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 months Period of application: until 9 October 2025 |
| Commentaire de restriction | only presunto, presunto da pá e paio do lombo and similar products: Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 months Period of application: from 9 October 2025 |
| Commentaire de restriction | only Rohschinken, trockengepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/ maturation Period of application: until 9 October 2025 |
| Commentaire de restriction | only Rohschinken, trockengepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/ maturation Period of application: from 9 October 2025 |
| Commentaire de restriction | only jambon sec, jambon sel and other similar dried cured products: Dry cured for 3 days + 1 day/kg followed by a 1-week post-salting period and an ageing/ripening period of 45 days to 18 months Period of application: until 9 October 2025 |
| Commentaire de restriction | only jambon sec, jambon sel and other similar dried cured products: Dry cured for 3 days + 1 day/kg followed by a 1-week post-salting period and an ageing/ripening period of 45 days to 18 months Period of application: from 9 October 2025’; |
| Commentaire de restriction | only dry cured bacon and similar products: Dry curing followed by maturation for at least 4 days Period of application: until 9 October 2025 |
| Commentaire de restriction | only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/ maturation Period of application: from 9 October 2025 |
| Commentaire de restriction | only jellied veal and brisket: Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours Period of application: until 9 October 2025 |
| Commentaire de restriction | only jellied veal and brisket: Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours Period of application: from 9 October 2025 |
| Commentaire de restriction | only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7 Period of application: until 9 October 2025 |
| Commentaire de restriction | only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7 Period of application: from 9 October 2025 |
| Commentaire de restriction | only salchichón y chorizo tradicionales de larga curación and similar products: Maturation period of at least 30 days Period of application: until 9 October 2025 |
| Commentaire de restriction | only salchichón y chorizo tradicionales de larga curación and similar products: Maturation period of at least 30 days Period of application: from 9 October 2025 |
| Commentaire de restriction | only saucisson sec and similar products: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7 Period of application: until 9 October 2025 |
| Commentaire de restriction | only saucisson sec and similar products: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7 Period of application: from 9 October 2025’; |
| Commentaire de restriction | only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/ maturation Period of application: until 9 October 2025 |
| Commentaire de restriction | only dairy-based cheese analogue Period of application: until 9 October 2025 |
| Commentaire de restriction | only dairy-based cheese analogue Period of application: from 9 October 2025’; |
| Règlement | Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. |
| Legislation text | (EU) No 1129/2011 |
| Oj number | L295 |
| Domain code | fin |
| Authorisation type code | fad_auth |
Conditions d’emploi — 9
| Niv. | Catégorie d’aliment | Restriction | Commentaire |
|---|---|---|---|
| 1.7.2 | ripened cheese | 150 mg/kg | only hard, semi-hard and semi-soft cheese. Period of application: until 9 October 2026 |
| 1.7.4 | whey cheese | 150 mg/kg | only cheese milk of hard, semi-hard and semi-soft cheese Period of application: until 9 October 2026 |
| 1.7.6 | cheese products (excluding products falling in category 16) | 150 mg/kg | only hard, semi-hard and semi-soft ripened products Period of application: until 9 October 2026 |
| 8.3.1 | Non-heat-treated processed meat | 110 mg/kg | only large bacon primals and dry sausages without nitrites added Period of application: from 9 October 2025’; |
| 9.2 | Processed fish and fishery products including molluscs and crustaceans | 270 mg/kg | only pickled herring and sprat Period of application: from 9 October 2025’; |
| 8.3.4.1 | Traditional immersion cured products (meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) | 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 |
| 8.3.4.2 | 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) | 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 |
| 8.3.4.3 | Other traditional and traditionally cured products (including immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking) | 150 mg/kg | only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/ maturation Period of application: from 9 October 2025 |
| 1.8 | Dairy analogues, including beverage whiteners | 150 mg/kg | only dairy-based cheese analogue Period of application: until 9 October 2025 |
Règlements cités
- Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance.
Source : Commission européenne, portail FIP, registre « additifs alimentaires », capture du 2026-09-03.