Nitrite pickling salt

Pickled and salt-preserved foods, in particular plant-based products (pickled vegetables) in which microbial reduction of nitrate to nitrite occurs. Foodstuffs stored under humid conditions favouring fungal contamination, particularly the growth of Fusarium moniliforme. 

Salting by the addition of sodium nitrite and/or nitrate (curing or pickling) produces products with highly stable color (cf. 12.3.2.2.4). Since nitrite reacts faster and less is required for color stabilization, it is widely used in place of nitrate. Salt... 

Nitrite salts are used for pickling and dry curing of meat (cf. 12.6.2.4). They consist of common salt and sodium nitrite (0.4-0.5%), with or without additional potassium nitrate. 

The use of nitrates and nitrites in cured meat products must comply with the provisions set out in Directive 2006/52/EC, which amends Directive 95/2/EC on additives other than colours and sweeteners. Currently authorised as food additives are sodium and potassium nitrites and sodium and potassium nitrates that may be sold only in a mixture with salt or a salt substitute. The indicative ingoing amount of potassium and sodium nitrites that are authorised for use are 150mg/kg and the residual amount is 50mg/kg (KNOj) in non-heat-treated, dried meat products, 100 mg/kg (NaNOj) in other cured meat products, canned meat products and 175 mg/kg (NaNOj) in cured bacon. The indicative ingoing amount of potassium and sodium nitrates is 300 mg/kg in all cured products and the residual amount in cured and canned meat products is 250 mg/kg, in pickled herring and sprat 200 mg/kg and in hard, semi-hard and semi-soft cheeses and dairy-based cheese analogues 50 mg/kg. 

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