Nitrites — E 249 - 250
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additifs alimentairesregistre
E 249 - 250n° E
6conditions d’emploi
4règlements cités
Nitrites figure au registre additifs alimentaires de l’Union européenne, sous le numéro E 249 - 250, avec 6 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 249 - 250 |
| Restriction type | FAD_RT_ML |
| Restriction value | 150 |
| Restriction unit | FAD_RU_MGK |
| Commentaire de restriction | Period of application: until 9 October 2025 |
| Restriction value | 80 |
| 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 | 50 |
| 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 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 |
| Restriction value | 180 |
| Commentaire de restriction | only vysočina, selský salám, turistický trvanlivý salám, poličan, herkules, lovecký salám, dunajská klobása, paprikáš and similar products: Dried product cooked to 70 °C followed by 8 to 12-day drying and smoking process. Fermented product subject to 14 to 30-day three- stage fermentation process followed by smoking Period of application: until 9 October 2025 |
| Restriction value | 105 |
| Commentaire de restriction | only vysočina, selský salám, turistický trvanlivý salám, poličan, herkules, lovecký salám, dunajská klobása, paprikáš and similar products: Dried product cooked to 70 °C followed by 8 to 12-day drying and smoking process. Fermented product subject to 14 to 30-day three- stage fermentation process followed by smoking Period of application: from 9 October 2025 |
| Restriction value | 100 |
| Commentaire de restriction | only Svensk julskinka and Svensk leverpastej and similar products: Cured/uncooked or cooked in its consumer package Period of application: from 9 October 2025 |
| Commentaire de restriction | only Mettwurst, Teewurst and similar products: Spreadable, soft, short-ripened raw sausages Period of application: from 9 October 2025 |
| Restriction value | 30 |
| Commentaire de restriction | only traditionally cured products 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 |
| Commentaire de restriction | except sterilised meat products (Fo > 3,00) Period of application: until 9 October 2025 |
| Commentaire de restriction | except sterilised meat products (Fo > 3,00) Period of application: from 9 October 2025’ |
| Commentaire de restriction | only sterilised meat products (Fo > 3,00) Period of application: until 9 October 2025 |
| Restriction value | 55 |
| Commentaire de restriction | only sterilised meat products (Fo > 3,00) Period of application: from 9 October 2025 |
| Food category restriction note number | 58 |
| Note de restriction | Fo-value 3 is equivalent to 3 minutes heating at 121 °C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans) |
| 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 |
| Restriction value | 175 |
| 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 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 |
| Restriction value | 65 |
| 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 |
| 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 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 |
| 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 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 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 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 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 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 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: 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 lomo de cerdo adobado, pincho moruno, careta de cerdo adobada, costilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst, šašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar wołowy (danie tatarskie) and golonka peklowana Period of application: until 9 October 2025 |
| Commentaire de restriction | only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada, costilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst, šašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar wołowy (danie tatarskie) and golonka peklowana 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 |
| Règlement | Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the use of certain food addtives. TEXT with EEA relevance. |
| Legislation text | (EU) No 438/2013 |
| Eurlex link | http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF |
| Oj number | L129 |
| Oj page | 28 |
| Règlement | Commission Regulation (EU) 2015/647 of 24/04/2015 amending and correcting Annexes II and III to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain food addtives. TEXT with EEA relevance. |
| Legislation text | (EU) No 2015/0647 |
| Oj number | 107 |
| Règlement | COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in "golonka peklowana". TEXT with EEA relevance. |
| Legislation text | (EU) No 2017/0839 |
| Oj number | 125 |
| Domain code | fin |
| Authorisation type code | fad_auth |
Conditions d’emploi — 6
| Niv. | Catégorie d’aliment | Restriction | Commentaire |
|---|---|---|---|
| 8.3.1 | Non-heat-treated processed meat | 150 mg/kg | Period of application: until 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) | 50 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: until 9 October 2025 |
| 8.3.2 | Heat-treated meat products | 150 mg/kg | except sterilised meat products (Fo > 3,00) Period of application: until 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) | 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 |
| 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) | 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 |
| 8.2 | Meat preparations as defined by Regulation (EC) No 853/2004 | 150 mg/kg | only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada, costilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst, šašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar wołowy (danie tatarskie) and golonka peklowana 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.
- Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 1333/2008 of the European Parliament and of the Council as regards the use of certain food addtives. TEXT with EEA relevance.
- Commission Regulation (EU) 2015/647 of 24/04/2015 amending and correcting Annexes II and III to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain food addtives. TEXT with EEA relevance.
- COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in "golonka peklowana". TEXT with EEA relevance.
Source : Commission européenne, portail FIP, registre « additifs alimentaires », capture du 2026-09-03.