Use and Removal of Nitrite in Meat Products
What are nitrates and nitrite?
Nitrates (NO3) and nitrites (NO2) are chemicals that can be found naturally in our food and water. In nature, nitrates are readily converted to nitrites and vice versa. Nitrates and nitrites are currently authorised as food additives within the EU. These additives function as preservatives in food and they are both used extensively to enhance the colour and extend the shelf life of processed meats. Nitrite is considered the active curing ingredient responsible for the preservation of the food in combination with other ingredients, like salt. Nitrate, when added to food, converts to nitrite before exerting a preservative function.
What does nitrite do in meat products?
Nitrite prevents the growth of a harmful bacterium called Clostridium botulinum and it may also have preservation effects on other harmful and spoilage bacteria. In addition, nitrite develops cured meat flavour and colour and retards the development of rancidity and off-odours and off-flavours during storage of cured meats. Nitrite is responsible for the characteristic pink colour of cured meats.
What is the law regarding the use of nitrites/nitrates?
The use of nitrates and nitrites in food products must comply with the provisions set out in Annex III part C of Directive 95/2/EC on additives other than colours and sweeteners as amended. This Directive is transposed into Irish legislation by S.I. No.40 of 2008 as amended. The conditions of use of the currently authorised additives including nitrates and nitrites as set out in the annexes to Directives 95/2/EC continue to apply until such time as the Annex II to Regulation 1333/2008/EC (i.e. Regulation 1129/2011/EC) is in force (1 June 2013). The maximum levels at which nitrates and nitrites may be used, and also the specific foodstuffs in which they may be used, are also established by Directive 95/2/EC as amended. These levels are set at values which ensure that a person consuming a typical diet would not exceed the Acceptable Daily Intake (ADI) established for these additives. Purity criteria have also been established for nitrates and nitrites via Directive 2008/84/EC as amended.
Two main nitrite and nitrate salt forms are allowed. These are sodium and potassium nitrite and sodium and potassium nitrate. These substances have been attributed E numbers (E250, E249, E 251 and E 252 respectively). In accordance with EU legislation, nitrates and nitrites are permitted for use in foods such as cheese, raw and processed meats, processed fish and foie gras and may only be sold in a mixture with salt or a salt substitute when labelled for food use. This is designed to limit the amount of nitrite that can be added and to prevent accidental poisoning through the addition of excessive quantities of nitrite to food.
For further Information see our FAQ on nitrites and nitrates
What is the law regarding the labelling of nitrites/nitrates?
Foodstuffs containing nitrites/nitrates must comply with both the general labelling provisions for food as laid down in Council Directive 2000/13/EC as amended and with the more specific labelling requirements for food additives as laid down in chapter IV of Regulation 1333/2008/EC on food additives. Directive 2000/13/EC requires the labelling of additives in the list of ingredients on pre-packaged foodstuffs by:
a) the functional class of the additive and
b) the specific name or designated E number
Therefore for sodium/potassium nitrite, the following should appear on the label:
- Preservative: Sodium nitrite, Potassium nitrite or
- Preservative: E250, E249
The same rules apply to the use of sodium or potassium nitrate in foods.
What must I consider if I want to remove nitrite/nitrate from my meat products?
If you are thinking of removing nitrite/nitrate from your meat product then you have a responsibility to ensure that the reformulated meat product is safe during its whole shelf life under reasonable conditions of consumer misuse. You must also ensure that the new product is in compliance with the laws gove