E 250: Natriumnitrit
E 250 (Natriumnitrit, englisch: sodium nitrite) steht in der Unionsliste der Lebensmittelzusatzstoffe. Die Liste führt 6 Lebensmittelkategorien mit einer Zulassung aus 5 Rechtsakten; der jüngste davon gilt seit 28. Mai 2017.
Fakten
| E-Nummer | E 250 |
|---|---|
| Name (deutsch) | Natriumnitrit (Wikidata Q339975, CC0; Community-Angabe) |
| Bezeichnung in der EU-Liste | sodium nitrite (englisch) |
| Eintrag in der Liste | Teil einer Sammelzeile · EU-Datenbank (POL-FAD-IMPORT-3057) |
| Rechtsgrundlage | Verordnung (EG) Nr. 1333/2008, Anhang II (Unionsliste) |
Zugelassene Verwendungen
Kategorien und Bedingungen wie in der EU-Liste (englisch). „quantum satis“ heißt: keine Höchstmenge festgelegt, Verwendung nach guter Herstellungspraxis. Höchstmengen beziehen sich auf das Lebensmittel, wie es verkauft wird, sofern der Eintrag nichts anderes sagt.
| Kategorie | Lebensmittelkategorie (EU-Liste) | Beschränkung | Rechtsakt |
|---|---|---|---|
| 8.2 | Meat preparations as defined by Regulation (EC) No 853/2004 | Höchstmenge 150 mg/kg; only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada, costilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst, šašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar wołowy (danie tatarskie) and golonka peklowana Period of application: until 9 October 2025 Höchstmenge 80 mg/kg; only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada, costilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst, šašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar wołowy (danie tatarskie) and golonka peklowana Period of application: from 9 October 2025’; | COMMISSION REGULATION (EU) 2023/2108 of 6 October 2023 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252), OJ L series, 09/10/2023 p. (EU) No 2015/0647, OJ 107, 25/04/2015 p.1 (EU) No 2017/0839, OJ 125, 08/05/2017 p.7 (EU) No 438/2013, OJ L129, 14/05/2013 p.28 (EU) No 1129/2011, OJ L295, 12/11/2011 p.1 |
| 8.3.1 | Non-heat-treated processed meat | Höchstmenge 150 mg/kg; Period of application: until 9 October 2025 Höchstmenge 80 mg/kg; Period of application: from 9 October 2025 | COMMISSION REGULATION (EU) 2023/2108 of 6 October 2023 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252), OJ L series, 09/10/2023 p. (EU) No 2015/0647, OJ 107, 25/04/2015 p.1 (EU) No 2017/0839, OJ 125, 08/05/2017 p.7 (EU) No 438/2013, OJ L129, 14/05/2013 p.28 (EU) No 1129/2011, OJ L295, 12/11/2011 p.1 |
| 8.3.2 | Heat-treated processed meat | Höchstmenge 100 mg/kg; only sterilised meat products (Fo > 3,00) Period of application: until 9 October 2025 Höchstmenge 150 mg/kg; except sterilised meat products (Fo > 3,00) Period of application: until 9 October 2025 Höchstmenge 55 mg/kg; only sterilised meat products (Fo > 3,00) Period of application: from 9 October 2025 Höchstmenge 80 mg/kg; except sterilised meat products (Fo > 3,00) Period of application: from 9 October 2025’ | (EU) No 1129/2011, OJ L295, 12/11/2011 p.1 COMMISSION REGULATION (EU) 2023/2108 of 6 October 2023 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252), OJ L series, 09/10/2023 p. (EU) No 2015/0647, OJ 107, 25/04/2015 p.1 (EU) No 2017/0839, OJ 125, 08/05/2017 p.7 (EU) No 438/2013, OJ L129, 14/05/2013 p.28 |
| 8.3.4.1 | Traditional immersion cured products (meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) | Höchstmenge 100 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 Period of application: from 9 October 2025 Höchstmenge 100 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 Period of application: from 9 October 2025 Höchstmenge 100 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 Period of application: until 9 October 2025 Höchstmenge 105 mg/kg; only entremeada, entrecosto, chispe, orelheira e cabeça (salgados), toucinho fumado and similar products: Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity Period of application: from 9 October 2025 Höchstmenge 105 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 Period of application: from 9 October 2025 Höchstmenge 150 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 Period of application: until 9 October 2025 Höchstmenge 175 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 Period of application: until 9 October 2025 Höchstmenge 150 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 Period of application: until 9 October 2025 Höchstmenge 175 mg/kg; only entremeada, entrecosto, chispe, orelheira e cabeça (salgados), toucinho fumado and similar products: Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity Period of application: until 9 October 2025 Höchstmenge 30 mg/kg; only traditionally cured products Period of application: from 9 October 2025 Höchstmenge 50 mg/kg; only cured tongue: Immersion cured for at least 4 days and pre-cooked Period of application: until 9 October 2025 Höchstmenge 50 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 Period of application: until 9 October 2025 Höchstmenge 65 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 Period of application: from 9 October 2025 | (EU) No 1129/2011, OJ L295, 12/11/2011 p.1 COMMISSION REGULATION (EU) 2023/2108 of 6 October 2023 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252), OJ L series, 09/10/2023 p. (EU) No 2015/0647, OJ 107, 25/04/2015 p.1 (EU) No 2017/0839, OJ 125, 08/05/2017 p.7 (EU) No 438/2013, OJ L129, 14/05/2013 p.28 |
| 8.3.4.2 | 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) | Höchstmenge 100 mg/kg; only dry cured ham and similar products: Dry curing followed by maturation for at least 4 days Period of application: until 9 October 2025 Höchstmenge 100 mg/kg; only jamón 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 Period of application: until 9 October 2025 Höchstmenge 100 mg/kg; only presunto, presunto da pá e 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 Period of application: until 9 October 2025 Höchstmenge 105 mg/kg; only dry cured bacon and similar products: Dry curing followed by maturation for at least 4 days Period of application: from 9 October 2025 Höchstmenge 175 mg/kg; only dry cured bacon and similar products: Dry curing followed by maturation for at least 4 days Period of application: until 9 October 2025 Höchstmenge 30 mg/kg; only traditionally cured products Period of application: from 9 October 2025 Höchstmenge 50 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 Period of application: until 9 October 2025 Höchstmenge 65 mg/kg; only dry cured ham and similar products: Dry curing followed by maturation for at least 4 days Period of application: from 9 October 2025 Höchstmenge 65 mg/kg; only jamón 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 Period of application: from 9 October 2025 Höchstmenge 65 mg/kg; only presunto, presunto da pá e 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 Period of application: from 9 October 2025 | COMMISSION REGULATION (EU) 2023/2108 of 6 October 2023 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252), OJ L series, 09/10/2023 p. (EU) No 2015/0647, OJ 107, 25/04/2015 p.1 (EU) No 2017/0839, OJ 125, 08/05/2017 p.7 (EU) No 438/2013, OJ L129, 14/05/2013 p.28 (EU) No 1129/2011, OJ L295, 12/11/2011 p.1 |
| 8.3.4.3 | Other traditional and traditionally cured products (including 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) | Höchstmenge 100 mg/kg; only Mettwurst, Teewurst and similar products: Spreadable, soft, short-ripened raw sausages Period of application: from 9 October 2025 Höchstmenge 100 mg/kg; only Svensk julskinka and Svensk leverpastej and similar products: Cured/uncooked or cooked in its consumer package Period of application: from 9 October 2025 Höchstmenge 105 mg/kg; only vysočina, selský salám, turistický trvanlivý salám, poličan, herkules, lovecký salám, dunajská klobása, paprikáš and similar products: Dried product cooked to 70 °C followed by 8 to 12-day drying and smoking process. Fermented product subject to 14 to 30-day three- stage fermentation process followed by smoking Period of application: from 9 October 2025 Höchstmenge 180 mg/kg; only vysočina, selský salám, turistický trvanlivý salám, poličan, herkules, lovecký salám, dunajská klobása, paprikáš and similar products: Dried product cooked to 70 °C followed by 8 to 12-day drying and smoking process. Fermented product subject to 14 to 30-day three- stage fermentation process followed by smoking Period of application: until 9 October 2025 Höchstmenge 30 mg/kg; only traditionally cured products Period of application: from 9 October 2025 Höchstmenge 50 mg/kg; only jellied veal and brisket: Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours Period of application: until 9 October 2025 Höchstmenge 50 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 Period of application: until 9 October 2025 | COMMISSION REGULATION (EU) 2023/2108 of 6 October 2023 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252), OJ L series, 09/10/2023 p. (EU) No 2015/0647, OJ 107, 25/04/2015 p.1 (EU) No 2017/0839, OJ 125, 08/05/2017 p.7 (EU) No 438/2013, OJ L129, 14/05/2013 p.28 (EU) No 1129/2011, OJ L295, 12/11/2011 p.1 |
Weiter
Quellen: EU-Zusatzstoffliste, Europäische Kommission, GD SANTE, CC BY 4.0, Stand 29. Januar 2026; Name: Wikidata, CC0 1.0