- Ripened cheese (1.7.2)(legislation:1129/2011, applicable as from 01/06/2013)
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- ML = 150 mg/kg , only hard, semi-hard and semi-soft cheese
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- 30 In the cheese milk or equivalent level if added after removal of whey and addition of water
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- Whey cheese (1.7.4)(legislation:1129/2011, applicable as from 01/06/2013)
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- ML = 150 mg/kg , only cheese milk of hard, semi-hard and semi-soft cheese
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- 30 In the cheese milk or equivalent level if added after removal of whey and addition of water
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- Cheese products (excluding products falling in category 16) (1.7.6)(legislation:1129/2011, applicable as from 01/06/2013)
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- ML = 150 mg/kg , only hard, semi-hard and semi-soft ripened products
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- 30 In the cheese milk or equivalent level if added after removal of whey and addition of water
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- Dairy analogues, including beverage whiteners (1.8)(legislation:1129/2011, applicable as from 01/06/2013)
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- ML = 150 mg/kg , only dairy-based cheese analogue
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- 30 In the cheese milk or equivalent level if added after removal of whey and addition of water
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- Non-heat-treated processed meat (8.3.1)(legislation:1129/2011, applicable as from 01/06/2013)
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- 7 Maximum amount that may be added during the manufacturing, expressed as NaNO2 or NaNO3
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- Processed fish and fisheries products including molluscs and crustaceans (9.2)(legislation:1129/2011, applicable as from 01/06/2013)
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- ML = 500 mg/kg , only pickled herring and sprat
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- Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) (8.3.4.1)(legislation:1129/2011, applicable as from 01/06/2013)
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- ML = 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
- ML = 250 mg/kg , 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
- ML = 250 mg/kg , only Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinho fumado and similar products : Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity
- ML = 10 mg/kg , only cured tongue : Immersion cured for at least 4 days and pre-cooked
- ML = 300 mg/kg , 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
- ML = 250 mg/kg , 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
- ML = 250 mg/kg , 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
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- 7 Maximum amount that may be added during the manufacturing, expressed as NaNO2 or NaNO3
- 39 Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3
- 40 Without added nitrites
- 59 Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment
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- 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). (8.3.4.2)(legislation:1129/2011, applicable as from 01/06/2013)
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- ML = 250 mg/kg , only dry cured bacon and similar products : Dry curing followed by maturation for at least 4 days
- ML = 250 mg/kg , only dry cured ham and similar products : Dry curing followed by maturation for at least 4 days
- ML = 250 mg/kg , only jamon 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
- ML = 250 mg/kg , only presunto, presunto da pa and 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
- ML = 250 mg/kg , 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
- ML = 250 mg/kg , 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
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- 39 Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3
- 40 Without added nitrites
- 59 Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment
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- Other traditionally cured products. (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) (8.3.4.3)(legislation:1129/2011, applicable as from 01/06/2013)
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- ML = 250 mg/kg , only saucissons 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
- ML = 250 mg/kg , only Salchichon y chorizo tradicionales de larga curacion and similar products : Maturation period of at least 30 days
- ML = 300 mg/kg , only rohwürste (salami and kantwurst) : Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7
- ML = 10 mg/kg , only jellied veal and brisket and similar products : Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours
- ML = 250 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
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- 7 Maximum amount that may be added during the manufacturing, expressed as NaNO2 or NaNO3
- 39 Maximum residual amount, residue level at the end of the production process, expressed as NaNO2 or NaNO3
- 40 Without added nitrites
- 59 Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment
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