# Nitraat (E 251–252) Nitraadid on mineraalsed ühendid, mida kasutatakse peamiselt liha- ja kalatoodetes säilitamiseks, et takistada bakteriaalsete patogeenide kasvu ja pikendada toidu säilimisaega. Need ained annavad töödeldud lihadele iseloomulikku roosa värvi ja maiust. Nitraadid on looduslikul päritolul, kuid toidulis lisatakse need kontrollitud kogustes, et tagada toidu ohutus.
Vaata EK portaalisKasutustingimused
only traditional Swedish granular-eyed cheese from Gäsene ripened for a minimum of 11 months Period of application: until 9 October 2027
Märkus The maximum amount that may be added during the manufacturing expressed as NO3 ion.
(EU) No 1129/2011
only traditional Swedish granular-eyed cheese from Gäsene ripened for a minimum of 11 months Period of application: until 9 October 2027
Märkus The maximum amount that may be added during the manufacturing expressed as NO3 ion.
COMMISSION REGULATION (EU) 2023/2108 of 6 October 2023 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)
only cheese milk of hard, semi-hard and semi-soft cheese Period of application: 9 October 2026’;
Märkus In the cheese milk or equivalent level if added after removal of whey and addition of water
(EU) No 1129/2011
only cheese milk of hard, semi-hard and semi-soft cheese Period of application: 9 October 2026’;
Märkus In the cheese milk or equivalent level if added after removal of whey and addition of water
(EU) No 0685/2014
only hard, semi-hard and semi-soft ripened products Period of application: until 9 October 2026
Märkus The maximum amount that may be added during the manufacturing expressed as NO3 ion.
(EU) No 0685/2014
only hard, semi-hard and semi-soft ripened products Period of application: from 9 October 2026’;
Märkus In the cheese milk or equivalent level if added after removal of whey and addition of water
(EU) No 1129/2011
only dairy-based cheese analogue Period of application: from 9 October 2025’;
(EU) No 1129/2011
only dairy-based cheese analogue Period of application: from 9 October 2025’;
Märkus In the cheese milk or equivalent level if added after removal of whey and addition of water
(EU) No 0685/2014
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’;
Märkus In case the residual amount from all sources for the product ready for marketing throughout the shelf-life of the product exceeds 95 mg/kg expressed as NO3 ion, food business operators shall investigate the reason of this excess.’;
(EU) No 1129/2011
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
Märkus Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment
(EU) No 0685/2014
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
Märkus Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment
COMMISSION REGULATION (EU) 2023/2108 of 6 October 2023 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)
only dry cured bacon and similar products: Dry curing followed by maturation for at least 4 days Period of application: from 9 October 2025
Märkus Without added nitrites
(EU) No 1129/2011
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
Märkus Maximum residual amount, residue level at the end of the production process, expressed as NaNO<sub>2 </sub>or NaNO<sub>3</sub>
(EU) No 0685/2014
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
Märkus Without added nitrites
COMMISSION REGULATION (EU) 2023/2108 of 6 October 2023 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)
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
Märkus Without added nitrites
(EU) No 0685/2014
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
Märkus The maximum amount that may be added during the manufacturing expressed as NO3 ion.
(EU) No 1129/2011
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
Märkus Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment
COMMISSION REGULATION (EU) 2023/2108 of 6 October 2023 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)
only pickled herring and sprat Period of application: from 9 October 2025’;
Märkus The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45 mg/kg expressed as NO2 ion.’;
(EU) No 0685/2014
Identifikaatorid
Seadusandlus
(EU) No 1129/2011
OJ L295, 12/11/2011 p.1
Kohaldatav: 2013-06-01
COMMISSION REGULATION (EU) 2023/2108 of 6 October 2023 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)
OJ L series, 09/10/2023 p.
(EU) No 0685/2014
OJ L 182, 21/06/2014 p.23
Kohaldatav: 2014-07-12