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Sodium nitrite (250)

Functional Classes: Colour retention agent, Preservative

Click here to search the FAO JECFA database for the specifications of additive(s) with INS No. 250

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GSFA Provisions for Sodium 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.).