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Potassium nitrite (249)

Functional Classes: Colour retention agent, Preservative

Click here to search the FAO JECFA database for the specifications of additive(s) with INS No. 249

Click here to search the WHO JECFA database for evaluation of additive(s) with INS No. 249

GSFA Provisions for Potassium nitrite

N°

Food Category

Max Level

Notes

08.2.2.0

Heat-treated processed meat, poultry, and game products in whole pieces or cuts

80 mg/kg

288: For use in products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981) and Cooked Cured Pork Shoulder (CODEX STAN 97-1981).

32: As residual NO2 ion.

N°

08.2.2.0

Food Category

Heat-treated processed meat, poultry, and game products in whole pieces or cuts

Max Level

80 mg/kg

Notes

288: For use in products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981) and Cooked Cured Pork Shoulder (CODEX STAN 97-1981).

32: As residual NO2 ion.

08.3.0.0

Processed comminuted meat, poultry, and game products

80 mg/kg

286: For use in products conforming to the Standard for Luncheon Meat (CODEX STAN 89-1981) and the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

287: Except for use in products conforming to the Standard for Corned Beef (CODEX STAN 88-1981) at 30 mg/kg as residual NO2 ion.

32: As residual NO2 ion.

N°

08.3.0.0

Food Category

Processed comminuted meat, poultry, and game products

Max Level

80 mg/kg

Notes

286: For use in products conforming to the Standard for Luncheon Meat (CODEX STAN 89-1981) and the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).

287: Except for use in products conforming to the Standard for Corned Beef (CODEX STAN 88-1981) at 30 mg/kg as residual NO2 ion.

32: As residual NO2 ion.

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Note: Unless otherwise specified, food additive provisions apply to the food category indicated (e.g. Dairy), as well as to all subcategories of that category (e.g. Cheese, Ripened Cheese, etc.).