ELI: http://data.europa.eu/eli/reg/2023/2108/oj 1/22COMMI SSION REGUL ATION (EU) 2023/2108 
of 6 Oct ober 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 additiv es nitr ites (E 
249-250) and nitrates (E 251-252) 
(Text with EEA relevance) 
THE EUR OPEAN COMMISSION,
Havi ng regar d to the Treaty on the Functioning of the European Union,
Havi ng regard to Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on 
food additives (1), and in particular Article 10(3) and Article 14 thereof,
Havi ng regard to Regulation (EC) No 1331/2008 of the European Parliament and of the Council of 16 December 2008
establishing a common author isation procedure for food additives, food enzymes and food flavourings (2), and in 
particular Article 7(5) thereof,
Whereas:
(1) Annex II to Regulation (EC) No 1333/2008 lays down a Union list of food additives approved for use in foods and 
their conditions of use.
(2) Commission Regulation (EU) No 231/2012 (3)lays down specifi cations for food additives that are liste d in Annex II 
to Regulation (EC) No 1333/2008.
(3) Pursuant to Article 3(1) of Regulation (EC) No 1331/2008, the Union list of food additives may be updated either on 
the initiative of the Commission or followi ng an application.
(4) Potassium nitrite (E 249), sodium nitrite (E 250), sodium nitrat e (E 251) and potassium nitrat e (E 252) are substances 
author ised in accordance with Annex II to Regulation (EC) No 1333/2008. They have been used for man y decades as 
a preser vative to secure, in conjunction with other factors, the preser vation and microbiological safet y of foods, in 
particular meat, fish and cheese products, and to contr ibut e to their charact eristic organoleptic proper ties. However , 
at the same time, it is recognised that the presence of nitrites and nitrates in foods can give rise to the formation of 
nitrosamines some of whic h are carcinog enic. Theref ore, there is a need to minimise the risk of formation of 
nitrosamines through the presence of nitrites and nitrat es in foods, on the one hand, and maintain their prot ective 
effects against the multiplication of bacte ria, in particular of C. botulinum, responsible for botulism, on the other 
hand.
(5) The maximum levels of nitrites (E 249 and E 250) and nitrat es (E 251 and E 252) in foods currently laid down in 
Regulation (EC) No 1333/2008 are based on the opinions from the Scientific Committ ee for Food of 1990 (4)
and 1995 (5)as well as on the opinion of the European Food Safety Author ity (‘the Author ity’) of 26 November 
2003 (6). They are expressed as ‘added amount’, where possible, as according to the Author ity the added amount of 
nitrites, rather than the residual amount, contr ibutes to the inhibit ory activity against C. botulinum.
(1)OJ L 354, 31.12.2008, p. 16.
(2)OJ L 354, 31.12.2008, p. 1.
(3)Commission Regulation (EU) No 231/2012 of 9 March 2012 laying down specificat ions for food additives listed in Annexes II and III 
to Regulation (EC) No 1333/2008 of the European Parliament and of the Council (OJ L 83, 22.3.2012, p. 1).
(4)Opinion on nitrates and nitrites expressed on 19 October 1990, European Commission – Repor ts of the Scientific Committee for Food 
(twenty-sixth series), p. 21.
(5)Opinion on nitrat es and nitrite expressed on 22 Sept ember 1995, European Commission – Repor ts of the Scientific Committee for 
Food (thir ty eighth series), p. 1.
(6)Opinion of the Scientific Panel on Biological Hazards on a request from the Commission relate d to the effects of Nitr ites/Nitrat es on 
the Microbiological Safety of Meat Products, https://www .efsa.europa.eu/en/efsajournal/ pub/14
Offi cial Jour nal  
of the European Union EN 
L series    
2023/2108  9.10.2023ELI: http://data.europa.eu/eli/reg/2023/2108/oj 2/22(6) By way of exce ption, maximum residual levels of nitrites and nitrates are laid down for certain traditionally cured 
meat products. For such products, cured by immersion in a curing solution, using dry application of curing mixture 
to the surface of the meat or a combination of both, or where nitrites and/or nitrat es are included in a compound 
product or where the curing solution is injecte d into the product prior to cooking, it is not practicable to determi ne 
the added amount of curing salts absorbed by the meat due to the nature of the manufactur ing process associated 
with those traditional products.
(7) In 2014, the Commission finalised a desk study to monitor the implementation by the Member States of the Union 
rules on nitrites. That study revealed that with some excep tions the typical amount of nitrites added to non-sterilised 
meat products is lowe r than the established Union maximum level. In the repor t, the Commission concluded that 
consider ing that in most Member States nitrites were usually added to meat products at levels lower than the 
maximum permitted levels, the possibility of reviewing the current maximum levels of nitrites to further reduce the 
exposure to those food additives had to be explored. The Commission theref ore launched an ad hoc study regarding 
the use of nitrites by the industr y in diffe rent catego ries of meat products. The study , compl eted in 2016, also 
concluded that there was a possibility to lowe r the current maximum levels of nitrites author ised in the Union 
legislation.
(8) Article 32(1) of Regulation (EC) No 1333/2008 provides that all food additives that were already permitted in the 
Union before 20 Januar y 2009 are subject to a new risk assessment by the Author ity. The Auth ority delivered its 
scientific opinions re-evaluating the safety of nitrites and nitrates as food additives on 15 June 2017 (7).
(9) For nitrites, the Author ity derived an Acceptable Daily Intake (ADI) of 0,07 mg nitrite ion/kg bw per day. The 
estimate d exposure resulting from its use as a food additive did not exceed this ADI for the general population, 
excep t for a slight exceed ance in children at the highest percentile and it represented appro ximatel y 17 % of the 
overall dietar y exposure. If all sources of dietar y exposure were considered together (food additives, natural presence 
and contamination), the ADI would be exceed ed in infants, todd lers and children at the mean exposure and for all 
age groups at the highest exposure. As regards the exposure to exogenous nitrosamines, the Author ity concluded 
that it is not possible to clearly discer n the nitrosamines formed from the nitrite added as a food additive from those 
formed from the nitrite present in the food naturally or as result of contamination. The Auth ority considered that 
there was some concer n for the overall exposure to exogenous nitrosamines at high levels for all age groups exce pt 
for the elderly . Finally , the Auth ority conf irmed evidence to link pref ormed N-nitrosodimethylamine and colorectal 
cancers and some evidence to link dietar y nitrite with gastr ic cancers and to link the combination of nitrite plus 
nitrat e from processed meat with colorectal cancers. This is in line with the conclusion reach ed by the International 
Agen cy for Research on Cancer in 2015 (8).
(10) For nitrat es, the Author ity maintained an ADI of 3,7 mg nitrat e ion/kg bw per day and estimat ed that the exposure 
resulting from its use as a food additive did not excee d this ADI. If all sources of dietar y nitrat e exposure were 
considered together , the ADI would be exceed ed for all age groups at the mean and the highest exposure. The 
contr ibution of nitrates used as food additives represente d appro ximat ely 2 % of the overall exposure.
(11) In both opinions, the Author ity issued some recommendations suggesting further studies on nitroso compo unds, 
nitrites and nitrat es and lowe ring the current limits for toxic elements (lead, mercur y and arsenic) in the Union 
specifi cations for nitrites (E 249 and E 250) and nitrat es (E 251 and E 252).
(12) On 7 December 2022 , the Commission launched a public call for technical data on toxic elements, to address this 
latter recommendation of the Author ity. The data were submitted in Januar y 2023.
(7)EFSA Journal 2017;15(6):4786 and EFSA Journal 2017;15(6):4786.
(8)IARC Monog raphs Volume 114: Evaluation of consump tion of red meat and processed meat.OJ L, 9.10.2023 EN  ELI: http://data.europa.eu/eli/reg/2023/2108/oj 3/22(13) In its scientific opinion on the risks to public health relat ed to the presence of nitrosamines in food published on 
28 March 2023 (9), the Author ity concluded that the Margin of Exposure for carcinogenic nitrosamines occur ring 
in food is highly likely to be less than 10 000 at the high exposure for all age groups, which may indicate a health 
concer n, and that ‘meat and meat products’ is the main food catego ry contr ibuting to the exposure.
(14) Commission Implementing Regulation (EU) 2021/1165 (10)only author ises the use of sodium nitrite (E 250) and 
potassium nitrate (E 252) in organic meat products at lower maximum levels than the maximum levels set out in 
Regulation (EC) No 1333/2008 and only under the condition that it has been demonstrated to the satisfa ction of 
the compet ent author ity that there is no technological altern ative.
(15) By Commission Decision (EU) 2021/741 (11), the Commission approved for a limited period of 3 years the request of 
the Kingdom of Denmark to maintain more stringent national provisions on the addition of nitrites to meat 
products. The Danish national provisions maintain lower maximum levels of nitrites for certain meat products, 
compare d with the maximum levels set out in Regulation (EC) No 1333/2008 and do not allow the placing on the 
mark et of products for whic h only maximum residual levels can be established.
(16) Given the re-evaluation of nitrites and nitrat es as food additives and the assessment of carcinog enic nitrosamines in 
food by the Auth ority and taking into account the desk study with the Member States, the ad-hoc study as regar ds 
the use of nitrites by industr y, the exper ience gained with the application of the maximum levels for nitrites and 
nitrat es author ised in orga nic meat products, the exper ience of Denmark related to more stringent national 
provisions for the use of nitrites in meat products and the exte nsive consultation of organisations representing the 
relevant food business operat ors, consumers and exper ts from compet ent author ities of Member States, it is 
appropr iate to amend the current conditions of use of nitrites and nitrates as food additives.
(17) Given the re-evaluation of nitrites and nitrat es as food additives by the Author ity, it is also appropr iate to lowe r the 
existing maximum limits for the presence of lead, mercur y and arsenic in nitrites (E 249 and E 250) and nitrat es (E 
251 and E 252), laid down in the Union specifications.
(18) In particular , the maximum amounts of nitrites and nitrat es that may be added as food additives to foods should be 
reduced to keep the level of nitrosamines, poten tially formed due to that use as low as possible while ensur ing 
microbiological safety . Further more, for each provi sion for the use of nitrites and nitrates the maximum residual 
levels from all sources should be established for products ready for marketing throughout the shelf-life to monitor 
bette r the exposure vis-à-vis the respective ADIs. The use of both maximum levels for added and residual amounts 
is in line with the approach agreed by the Codex Committ ee on Food Additives (12). Never theless, in light of a lowe r 
concer n relat ed to the contr ibution of nitrat es used as food additives to the overall exposure and the ongoing 
discussion on the need to establish a sing le residual level for both nitrites and nitrat es in each food categor y, the 
products should still be allowe d to be placed on the market if the new maximum residual levels for nitrat es are 
exceed ed, but the relevant food business operat or should investig ate the reason of this excess.
(19) The food cate gories 08.3.1 ‘Non-heat-treat ed meat products’ and 08.3.2 ‘Heat-treat ed meat products’ in Part D of 
Annex II to Regulation (EC) No 1333/2008 cover a broad variety of processed meat products, including some 
traditional and traditionally cured products for whic h there are no specifi c provis ions in the food cate gory 08.3.4 
‘Traditionally cured meat products with specif ic provisions concer ning nitrites and nitrat es’. However , the new 
maximum levels for nitrites set out for the cate gories 08.3.1 and 08.3.2 may not be suffi cient for the preser vation 
of some of those traditional and traditionally cured meat products. Theref ore, it is appropr iate to lay down 
provisions in the food catego ry 08.3.4 for the concer ned products.
(9)EFSA Journal 2023;21(3):7884.
(10)Commission Implementing Regulation (EU) 2021/1165 of 15 July 2021 author ising certain products and substances for use in 
organic production and establishing their lists (OJ L 253, 16.7.2021, p. 13).
(11)Commission Decision (EU) 2021/741 of 5 May 2021 concer ning national provisions notifi ed by Denmark on the addition of nitrite 
to certain meat products (OJ L 159, 6.5.2021, p. 13).
(12)Repor t of the 51st Session of the Codex Committee on Food Additives, paragraph 107.OJ L, 9.10.2023 EN  ELI: http://data.europa.eu/eli/reg/2023/2108/oj 4/22(20) Finally , while the current maximum levels are expressed as sodium nitrite or sodium nitrat e, the revised maximum 
levels should be expressed as nitrite and nitrat e ion respectively , in line with the ADIs established by the Author ity. 
The conver sion factors between sodium nitrite and nitrite ion is 0,67 and between sodium nitrat e and nitrate ion is 
0,73.
(21) The application of new maximum levels should be deferr ed and the transitional periods should be provided for 
products placed on the mark et before the date of application of the respective maximum levels to allow the food 
business operat ors, including small and medium enterprises, to adap t to the new more stringent conditions of use 
laid down in this Regulation. For cheeses, the date of application should be set taking into account the time needed 
for ripening before their placing on the market, whic h for certain products may be up to 24 months or more.
(22) Consider ing that the Author ity did not identify an immediate health concer n linked to the presence of toxic elements 
in the food additives potassium nitrite (E 249), sodium nitrite (E 250), sodium nitrat e (E 251) and potassium nitrat e 
(E 252), it is appropr iate to allow during a transitional period the use of these food additives lawfully placed on the 
mark et before the date of entr y into force of this Regulation. For the same reasons, it is appropr iate that foods 
containing the food additives potassium nitrite (E 249), sodium nitrite (E 250), sodium nitrate (E 251) and 
potassium nitrat e (E 252) that have been lawfully placed on the market before the date of entr y into force of this 
Regulation may continue to be placed on the mark et during a transitional period and to remain on the market until 
their date of minimum durability or ‘use-by-dat e’.
(23) Regulations (EC) No 1333/2008 and (EU) No 231/2012 should theref ore be amended according ly.
(24) The measures provid ed for in this Regulation are in accordance with the opinion of the Standing Committ ee on 
Plants, Animals, Food and Feed,
HAS ADOPTED THIS REGUL ATION:
Article 1
Annex II to Regulation (EC) No 1333/2008 is amended in accordance with Annex I to this Regulation.
Article 2
The Annex to Regulation (EU) No 231/2012 is amended in accordance with Annex II to this Regulation.
Article 3
1. Foods not compl ying with the provis ions laid down in Annex I applicable from the respective date indicated therein 
that have been lawfully placed on the market before the respective date of application may continue to be mark eted until 
their date of minimum durability or ‘use-by’ date .
2. The food additives potassium nitrite (E 249) and/or sodium nitrite (E 250) and/or sodium nitrate (E 251) and/or 
potassium nitrat e (E 252) that have been lawfully placed on the mark et before 29 October 2023 and that do not comply 
with the maximum limits for lead, mercur y and arsenic laid down in Annex II applicable from 29 October 2023 may be 
added to food in accordance with Annex es II and III to Regulation (EC) No 1333/2008 until 29 Apr il 2024 .OJ L, 9.10.2023 EN  ELI: http://data.europa.eu/eli/reg/2023/2108/oj 5/223. Foods containing the food additives potassium nitrite (E 249) and/or sodium nitrite (E 250) and/or sodium nitrat e (E 
251) and/or potassium nitrat e (E 252) that have been lawfully placed on the market before 29 October 2023 and that do 
not compl y with the maximum limits for lead, mercur y and arsenic laid down in Annex II applicable from 29 October 
2023 may continue to be placed on the market until 29 Apr il 2024 and may continue to be market ed until their date of 
minimum durability or ‘use-by date’.
Article 4
This Regulation shall enter into force on the twentieth day followi ng that of its publication in the Official Journal of the 
European Union.
This Regulation shall be binding in its entirety and directly applicable in all Member States.
Done at Brussels, 6 October 2023 .
For the Commission
The President
Ursula VON DER LEYENOJ L, 9.10.2023 EN  ELI: http://data.europa.eu/eli/reg/2023/2108/oj 6/22ANNEX I 
Annex II to Regulation (EC) No 1333/2008 is amended as follows :
(1) Part D is amended as follows :
(a) the entr y for food catego ry 08.3.4 is replaced by the follo wing:
‘08.3.4 Traditional and traditionally cured meat products with specifi c provisions concer ning nitrites and nitrates’;
(b) the entr y for food catego ry 08.3.4.3 is replaced by the follo wing:
‘08.3.4.3 Other traditional and traditionally cured products (including immersion and dry cured processes used in combination or where nitrite and/or nitrat e is 
included in a compo und product or where the curing solution is injected into the product prior to cooking)’;
(2) Part E is amended as follows:
(a) the entr y for food catego ry 08.3.4 is replaced by the follo wing:
‘08.3.4 Traditional and traditionally cured meat products with specifi c provisions concer ning nitrites and nitrates’;
(b) the entr y for food catego ry 08.3.4.3 is replaced by the follo wing:
‘08.3.4.3 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 compo und product or where the curing solution is injected into the product prior to cooking)’;
(c) Categor y 01.7.2 (Ripened cheese) is amended as follows:
(i) the entr y for E 251–252 (Nitrate s) is replaced by the following:
‘E 251–252 Nitrates 150 (30) only hard, semi-hard and semi-sof t cheese
Period of application: until 9 Octobe r 2026
E 251–252 Nitrates 75 (30) (XA) (XB) only hard, semi-hard and semi-sof t cheese
Period of application: from 9 October 2026OJ L, 9.10.2023 EN  ELI: http://data.europa.eu/eli/reg/2023/2108/oj 7/22E 251–252 Nitrates 110 (30) (XA) (XB) only traditional Swedish granular -eyed cheese from Gäsene ripened for a minimum of 11 
months
Period of application: until 9 Octobe r 2027
E 251–252 Nitrates 110 (30) (XA) (XB) only traditional Swedish Cheddar cheese from Kvibille ripened for a minimum of 4 months
Period of application: until 9 Octobe r 2027
E 251–252 Nitrates 110 (30) (XA) (XB) only traditional Swedish granular -eyed cheese from Falköping ripened for a minimum of 12 
months
Period of application: until 9 Octobe r 2027 ’;
(ii) the followi ng footnotes are added:
‘(XA): The maximum amount that may be added during the manufactur ing expressed as NO 3 ion.
(XB): In case the residual amount from all sources for the product ready for mark eting throughout the shelf-life of the product excee ds 35 mg/kg expressed as NO 3 ion, food 
business operat ors shall investigat e the reason of this exce ss.’;
(d) Categor y 01.7.4 (Whe y cheese) is amended as follows :
(i) the entr y for E 251–252 (Nitrate s) is replaced by the following:
‘E 251–252 Nitrates 150 (30) only cheese milk of hard, semi-hard and semi-sof t cheese
Period of application: until 9 Octobe r 2026
E 251–252 Nitrates 75 (30) (XA) (XB) only cheese milk of hard, semi-hard and semi-sof t cheese
Period of application: 9 October 2026 ’;
(ii) the followi ng footnotes are added:
‘(XA): The maximum amount that may be added during the manufactur ing expressed as NO 3 ion.
(XB): In case the residual amount from all sources for the product ready for mark eting throughout the shelf-life of the product excee ds 35 mg/kg expressed as NO 3 ion, food 
business operat ors shall investigat e the reason of this exce ss.’;
(e) Categor y 01.7.6 (Cheese products (excluding products falling in categor y 16)) is amended as follows :
(i) the entr y for E 251–252 (Nitrate s) is replaced by the following:
‘E 251–252 Nitrates 150 (30) only hard, semi-hard and semi-sof t ripened products
Period of application: until 9 Octobe r 2026
E 251–252 Nitrates 75 (30) (XA) (XB) only hard, semi-hard and semi-sof t ripened products
Period of application: from 9 October 2026 ’;OJ L, 9.10.2023 EN  ELI: http://data.europa.eu/eli/reg/2023/2108/oj 8/22(ii) the followi ng footnotes are added:
‘(XA): The maximum amount that may be added during the manufactur ing expressed as NO 3 ion.
(XB): In case the residual amount from all sources for the product ready for mark eting throughout the shelf-life of the product excee ds 35 mg/kg expressed as NO 3 ion, food 
business operat ors shall investigat e the reason of this exce ss.’;
(f) Categor y 01.8 (Dair y analogues, including beverage whit eners) is amended as follows :
(i) the entr y for E 251–252 (Nitrate s) is replaced by the following:
‘E 251–252 Nitrates 150 (30) only dair y-based cheese analogue
Period of application: until 9 Octobe r 2025
E 251–252 Nitrates 75 (30) (XA) (XB) only dair y-based cheese analogue
Period of application: from 9 October 2025 ’;
(ii) the followi ng footnotes are added:
‘(XA): The maximum amount that may be added during the manufactur ing expressed as NO 3 ion.
(XB): In case the residual amount from all sources for the product ready for mark eting throughout the shelf-life of the product excee ds 35 mg/kg expressed as NO 3 ion, food 
business operat ors shall investigat e the reason of this exce ss.’;
(g) Categor y 08.2 (Meat preparations as defined by Regulation (EC) No 853/2004) is amended as follows:
(i) the entr y for E 249–250 (Nitr ites) is replaced by the following:
‘E 249–250 Nitr ites 150 (7) only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada, costilla de cerdo adobada, 
Kasseler , Bräte, Surfleisch, toorvorst, šašlõkk, ahjupr aad, kiełbasa surowa biała, kiełbasa surow a 
metk a, tatar wołowy (danie tatarskie) and golonk a peklowan a
Period of application: until 9 Octobe r 2025
E 249–250 Nitr ites 80 (XC) (XD) only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada, costilla de cerdo adobada, 
Kasseler , Bräte, Surfleisch, toorvorst, šašlõkk, ahjupr aad, kiełbasa surowa biała, kiełbasa surow a 
metk a, tatar wołowy (danie tatarskie) and golonk a peklowan a
Period of application: from 9 October 2025 ’;
(ii) the followi ng footnotes are added:
‘(XC): The maximum amount that may be added during the manufactur ing expressed as NO 2 ion.
(XD): The maximum residual amount from all sources for the product ready for mark eting throughout the shelf-life of the product shall not excee d 45 mg/kg expressed as 
NO 2 ion.’;OJ L, 9.10.2023 EN  ELI: http://data.europa.eu/eli/reg/2023/2108/oj 9/22(h) Categor y 08.3.1 (Non-heat–treat ed meat products) is amended as follo ws:
(i) the entr ies for E 249–250 (Nitr ites) and E 251–252 (Nitrates ) are replaced by the following:
‘E 249–250 Nitr ites 150 (7) Period of application: until 9 Octobe r 2025
E 249–250 Nitr ites 80 (XC) (XD) Period of application: from 9 October 2025
E 251–252 Nitrates 150 (7) Period of application: until 9 Octobe r 2025
E 251–252 Nitrates 90 (XA) (XE) Period of application: from 9 October 2025
E 251–252 Nitrates 110 (XA) (XF) only large bacon primals and dry sausages without nitrites added
Period of application: from 9 October 2025 ’;
(ii) the followi ng footnotes are added:
‘(XA): The maximum amount that may be added during the manufactur ing expressed as NO 3 ion.
(XC): The maximum amount that may be added during the manufactur ing expressed as NO 2 ion.
(XD): The maximum residual amount from all sources for the product ready for mark eting throughout the shelf-life of the product shall not excee d 45 mg/kg expressed as 
NO 2 ion.
(XE): In case the residual amount from all sources for the product ready for mark eting throughout the shelf-life of the product excee ds 90 mg/kg expressed as NO 3 ion, food 
business operat ors shall investigat e the reason of this exce ss.
(XF): In case the residual amount from all sources for the product ready for mark eting throughout the shelf-life of the product exce eds 110 mg/kg expressed as NO 3 ion, food 
business operat ors shall investigat e the reason of this exce ss.’;
(i) Categor y 08.3.2 (Heat–treat ed meat products) is amended as follo ws:
(i) the entr ies for E 249–250 (Nitr ites) are replaced by the followi ng:
‘E 249–250 Nitr ites 100 (7) (58) (59) only sterilis ed meat products (Fo > 3,00)
Period of application: until 9 Octobe r 2025
E 249–250 Nitr ites 55 (58) (59) (XC) 
(XG)only sterilis ed meat products (Fo > 3,00)
Period of application: from 9 October 2025
E 249–250 Nitr ites 150 (7) (59) excep t sterilised meat products (Fo > 3,00)
Period of application: until 9 Octobe r 2025
E 249–250 Nitr ites 80 (59) (XC) (XD) excep t sterilised meat products (Fo > 3,00)
Period of application: from 9 October 2025 ’OJ L, 9.10.2023 EN  ELI: http://data.europa.eu/eli/reg/2023/2108/oj 10/22(ii) the followi ng footnotes are added:
‘(XC): The maximum amount that may be added during the manufactur ing expressed as NO 2 ion.
(XD): The maximum residual amount from all sources for the product ready for mark eting throughout the shelf-life of the product shall not excee d 45 mg/kg expressed as 
NO 2 ion.
(XG): The maximum residual amount from all sources for the product ready for mark eting throughout the shelf-life of the product shall not excee d 25 mg/kg expressed as 
NO 2 ion.’;
(j) Categor y 08.3.4.1 (Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other compo nents)) 
is amended as follows:
(i) the entr ies for E 249–250 (Nitr ites) and E 251–252 (Nitrates ) are replaced by the following:
‘E 249–250 Nitr ites 30 (XH) only traditionally cured products
Period of application: from 9 October 2025
E 249–250 Nitr ites 175 (39) only Wiltshir e 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 Octobe r 2025
E 249–250 Nitr ites 105 (XH) only Wiltshir e 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
E 251–252 Nitrates 250 (39) (59) only Wiltshir e 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 Octobe r 2025
E 251–252 Nitrates 150 (59) (XI) only Wiltshir e 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 2025OJ L, 9.10.2023 EN  ELI: http://data.europa.eu/eli/reg/2023/2108/oj 11/22E 249–250 Nitr ites 100 (39) only Wiltshir e ham and similar products: Meat is injected with curing solution follo wed by 
immersion curing for 3 to 10 days. The immersion brine solution also includes 
microbiological starter cultures
Period of application: until 9 Octobe r 2025
E 249–250 Nitr ites 65 (XH) only Wiltshir e ham and similar products: Meat is injected with curing solution follo wed by 
immersion curing for 3 to 10 days. The immersion brine solution also includes 
microbiological starter cultures
Period of application: from 9 October 2025
E 251–252 Nitrates 250 (39) (59) only Wiltshir e ham and similar products: Meat is injected with curing solution follo wed by 
immersion curing for 3 to 10 days. The immersion brine solution also includes 
microbiological starter cultures
Period of application: until 9 Octobe r 2025
E 251–252 Nitrates 150 (59) (XI) only Wiltshir e ham and similar products: Meat is injected with curing solution follo wed by 
immersion curing for 3 to 10 days. The immersion brine solution also includes 
microbiological starter cultures
Period of application: from 9 October 2025
E 249–250 Nitr ites 175 (39) only entr emeada, entr ecosto, chispe, orelheir a e cabeça (salg ados), 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 Octobe r 2025
E 249–250 Nitr ites 105 (XH) only entr emeada, entr ecosto, chispe, orelheir a e cabeça (salg ados), 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
E 251–252 Nitrates 250 (39) (59) only entr emeada, entr ecosto, chispe, orelheir a e cabeça (salg ados), 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 Octobe r 2025OJ L, 9.10.2023 EN  ELI: http://data.europa.eu/eli/reg/2023/2108/oj 12/22
E 251–252 Nitrates 150 (59) (XI) only entr emeada, entr ecosto, chispe, orelheir a e cabeça (salg ados), 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
E 249–250 Nitr ites 50 (39) only cured tongue: Immersion cured for at least 4 days and pre-cooked
Period of application: until 9 Octobe r 2025
E 251–252 Nitrates 10 (39) (59) only cured tongue: Immersion cured for at least 4 days and pre-cooked
Period of application: until 9 Octobe r 2025
E 251–252 Nitrates 7 (59) (XI) only cured tongue: Immersion cured for at least 4 days and pre-cooked
Period of application: from 9 October 2025
E 249–250 Nitr ites 150 (7) only kylmâsa vustettu poronliha/k allrökt renkött : Meat is injected with curing solution 
followed by immersion curing.
Curing time is 14 to 21 days followe d by maturation in cold-smoke for 4 to 5 weeks
Period of application: until 9 Octobe r 2025
E 249–250 Nitr ites 100 (XC) (XJ) only kylmâsa vustettu poronliha/k allrökt renkött : Meat is injected with curing solution 
followed by immersion curing.
Curing time is 14 to 21 days followe d by maturation in cold-smoke for 4 to 5 weeks
Period of application: from 9 October 2025
E 251–252 Nitrates 300 (7) only kylmâsa vustettu poronliha/k allrökt renkött : Meat is injected with curing solution 
followed by immersion curing.
Curing time is 14 to 21 days followe d by maturation in cold-smoke for 4 to 5 weeks
Period of application: until 9 Octobe r 2025
E 251–252 Nitrates 180 (XA) (XK) only kylmâsa vustettu poronliha/k allrökt renkött : Meat is injected with curing solution 
followed by immersion curing.
Curing time is 14 to 21 days followe d by maturation in cold-smoke for 4 to 5 weeks
Period of application: from 9 October 2025OJ L, 9.10.2023 EN  ELI: http://data.europa.eu/eli/reg/2023/2108/oj 13/22E 249–250 Nitr ites 150 (7) 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 smoke d 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 Octobe r 2025
E 249–250 Nitr ites 100 (XC) (XJ) 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 smoke d 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
E 251–252 Nitrates 250 (7) (40) (59) 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 smoke d 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 Octobe r 2025
E 251–252 Nitrates 180 (40) (59) (XA) 
(XK)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 smoke d 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
E 249–250 Nitr ites 50 (39) only Rohsc hinken, nassg epökelt and similar products: Curing time depending on the shape 
and weight of meat pieces for appro ximately 2 days/kg followed by stabilisation/maturation
Period of application: until 9 Octobe r 2025
E 251–252 Nitrates 250 (39) only Rohsc hinken, nassg epökelt and similar products: Curing time depending on the shape 
and weight of meat pieces for appro ximately 2 days/kg followed by stabilisation/maturation
Period of application: until 9 Octobe r 2025
E 251–252 Nitrates 150 (XI) only Rohsc hinken, nassg epökelt and similar products: Curing time depending on the shape 
and weight of meat pieces for appro ximately 2 days/kg followed by stabilisation/maturation
Period of application: from 9 October 2025 ’;OJ L, 9.10.2023 EN  ELI: http://data.europa.eu/eli/reg/2023/2108/oj 14/22(ii) the followi ng footnotes are added:
‘(XA): The maximum amount that may be added during the manufactur ing expressed as NO 3 ion.
(XC): The maximum amount that may be added during the manufactur ing expressed as NO 2 ion.
(XH): The maximum residual amount from all sources for the product ready for mark eting throughout the shelf-life of the product expressed as NO 2 ion.
(XI): The maximum residual amount from all sources for the product ready for mark eting throughout the shelf-life of the product expressed as NO 3 ion.
(XJ): The maximum residual amount from all sources for the product ready for mark eting throughout the shelf-life of the product shall not excee d 50 mg/kg expressed as 
NO 2 ion.
(XK): In case the residual amount from all sources for the product ready for mark eting throughout the shelf-life of the product excee ds 95 mg/kg expressed as NO 3 ion, food 
business operat ors shall investigat e the reason of this exce ss.’;
(k) Categor y 08.3.4.2 (Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other compo nents to 
the surface of the meat followed by a period of stabilisation/maturation)) is amended as follows:
(i) the entr ies for E 249–250 (Nitr ites) and E 251–252 (Nitrates ) are replaced by the following:
‘E 249–250 Nitr ites 30 (XH) only traditionally cured products
Period of application: from 9 October 2025
E 249–250 Nitr ites 175 (39) only dry cured bacon and similar products: Dry curing follo wed by maturation for at least 
4 days
Period of application: until 9 Octobe r 2025
E 249–250 Nitr ites 105 (XH) only dry cured bacon and similar products: Dry curing follo wed by maturation for at least 
4 days
Period of application: from 9 October 2025
E 251–252 Nitrates 250 (39) (59) only dry cured bacon and similar products: Dry curing follo wed by maturation for at least 
4 days
Period of application: until 9 Octobe r 2025
E 251–252 Nitrates 150 (59) (XI) only dry cured bacon and similar products: Dry curing follo wed by maturation for at least 
4 days
Period of application: from 9 October 2025OJ L, 9.10.2023 EN  ELI: http://data.europa.eu/eli/reg/2023/2108/oj 15/22E 249–250 Nitr ites 100 (39) only dry cured ham and similar products: Dry curing followed by maturation for at least 
4 days
Period of application: until 9 Octobe r 2025
E 249–250 Nitr ites 65 (XH) only dry cured ham and similar products: Dry curing followed by maturation for at least 
4 days
Period of application: from 9 October 2025
E 251–252 Nitrates 250 (39) (59) only dry cured ham and similar products: Dry curing followed by maturation for at least 
4 days
Period of application: until 9 Octobe r 2025
E 251–252 Nitrates 150 (59) (XI) only dry cured ham and similar products: Dry curing followed by maturation for at least 
4 days
Period of application: from 9 October 2025
E 249–250 Nitr ites 100 (39) only jamón curado, paleta curada, lomo embuc hado 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 Octobe r 2025
E 249–250 Nitr ites 65 (XH) only jamón curado, paleta curada, lomo embuc hado 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
E 251–252 Nitrates 250 (39) (59) only jamóncur ado, paleta curada, lomo embuc hado 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 Octobe r 2025
E 251–252 Nitrates 150 (59) (XI) only jamón curado, paleta curada, lomo embuc hado 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 2025OJ L, 9.10.2023 EN  ELI: http://data.europa.eu/eli/reg/2023/2108/oj 16/22
E 249–250 Nitr ites 100 (39) 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-da y stabilisation period and a maturation period of at least 2 
months
Period of application: until 9 Octobe r 2025
E 249–250 Nitr ites 65 (XH) 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-da y stabilisation period and a maturation period of at least 2 
months
Period of application: from 9 October 2025
E 251–252 Nitrates 250 (39) (59) 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-da y stabilisation period and a maturation period of at least 2 
months
Period of application: until 9 Octobe r 2025
E 251–252 Nitrates 150 (59) (XI) 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-da y stabilisation period and a maturation period of at least 2 
months
Period of application: from 9 October 2025
E 249–250 Nitr ites 50 (39) only Rohsc hinken, troc keng epökelt and similar products: Curing time depending on the 
shape and weight of meat pieces for appro ximately 10 to 14 days followed by stabilisation/ 
maturation
Period of application: until 9 Octobe r 2025
E 251–252 Nitrates 250 (39) (59) only Rohsc hinken, troc keng epökelt and similar products: Curing time depending on the 
shape and weight of meat pieces for appro ximately 10 to 14 days followed by stabilisation/ 
maturation
Period of application: until 9 Octobe r 2025
E 251–252 Nitrates 150 (59) (XI) only Rohsc hinken, troc keng epökelt and similar products: Curing time depending on the 
shape and weight of meat pieces for appro ximately 10 to 14 days followed by stabilisation/ 
maturation
Period of application: from 9 October 2025OJ L, 9.10.2023 EN  ELI: http://data.europa.eu/eli/reg/2023/2108/oj 17/22E 251–252 Nitrates 250 (39) (40) (59) 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/r ipening period of 
45 days to 18 months
Period of application: until 9 Octobe r 2025
E 251–252 Nitrates 150 (40) (59) (XI) 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/r ipening period of 
45 days to 18 months
Period of application: from 9 October 2025 ’;
(ii) the followi ng footnotes are added:
‘(XH): The maximum residual amount from all sources for the product ready for mark eting throughout the shelf-life of the product expressed as NO 2 ion.
(XI): The maximum residual amount from all sources for the product ready for mark eting throughout the shelf-life of the product expressed as NO 3 ion.’;
(l) Categor y 08.3.4.3 (Other traditional and traditionally cured products (including immersion and dry cured processes used in combination or where nitrite and/or nitrat e is included 
in a compo und product or where the curing solution is injected into the product prior to cooking)) is amended as follows:
(i) the entr ies for E 249–250 (Nitr ites) and E 251–252 (Nitrates ) are replaced by the following:
‘E 249–250 Nitr ites 30 (XH) only traditionally cured products
Period of application: from 9 October 2025
E 249–250 Nitr ites 50 (39) only Rohschinken, troc ken-/nassg epökelt 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 appro ximat ely 14 to 35 days followed by stabilisation/ 
maturation
Period of application: until 9 Octobe r 2025
E 251–252 Nitrates 250 (39) (59) only Rohschinken, troc ken-/nassg epökelt 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 appro ximat ely 14 to 35 days followed by stabilisation/ 
maturation
Period of application: until 9 Octobe r 2025OJ L, 9.10.2023 EN  ELI: http://data.europa.eu/eli/reg/2023/2108/oj 18/22
E 251–252 Nitrates 150 (59) (XI) only Rohschinken, troc ken-/nassg epökelt 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 appro ximat ely 14 to 35 days followed by stabilisation/ 
maturation
Period of application: from 9 October 2025
E 249–250 Nitr ites 50 (39) 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 Octobe r 2025
E 251–252 Nitrates 10 (39) (59) 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 Octobe r 2025
E 251–252 Nitrates 7 (59) (XI) 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: from 9 October 2025
E 251–252 Nitrates 300 (40) (7) only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week maturation 
period and a water/prot ein ratio of less than 1,7
Period of application: until 9 Octobe r 2025
E 251–252 Nitrates 180 (40) (XA) (XK) only Rohwürste (Salami and Kantwurst): Product has a minimum 4-week maturation 
period and a water/prot ein ratio of less than 1,7
Period of application: from 9 October 2025
E 251–252 Nitrates 250 (40) (7) (59) only salchic hón y chorizo tradicionales de larg a curación and similar products: Maturation 
period of at least 30 days
Period of application: until 9 Octobe r 2025
E 251–252 Nitrates 180 (40) (59) (XA) 
(XK)only salchic hón y chorizo tradicionales de larg a curación and similar products: Maturation 
period of at least 30 days
Period of application: from 9 October 2025OJ L, 9.10.2023 EN  ELI: http://data.europa.eu/eli/reg/2023/2108/oj 19/22E 249–250 Nitr ites 180 (7) only vysoč ina, selský salám, turistický trvanlivý salám, poličan, herkules, lovec ký salám, 
dunajsk á klobása, papr ikáš and similar products: Dried product cooked to 70 °C followed 
by 8 to 12-da y drying and smoking process. Fermented product subject to 14 to 30-da y three- 
stage fermentation process followed by smoking
Period of application: until 9 Octobe r 2025
E 249–250 Nitr ites 105 (XC) (XJ) only vysoč ina, selský salám, turistický trvanlivý salám, poličan, herkules, lovec ký salám, 
dunajsk á klobása, papr ikáš and similar products: Dried product cooked to 70 °C followed 
by 8 to 12-da y drying and smoking process. Fermented product subject to 14 to 30-da y three- 
stage fermentation process followed by smoking
Period of application: from 9 October 2025
E 249–250 Nitr ites 100 (XC) (XJ) only Svensk julskinka and Svensk leverpastej and similar products: Cured/uncooked or 
cooked in its consumer packag e
Period of application: from 9 October 2025
E 249–250 Nitr ites 100 (XC) (XJ) only Mettwurst, Teewurst and similar products: Spreadable, soft, shor t-ripened raw 
sausages
Period of application: from 9 October 2025
E 251–252 Nitrates 250 (40) (7) (59) only saucisson sec and similar products: raw fermented dried sausage without added 
nitrites. Product is fermented at temperatures in the rang e of 18 to 22 °C or lower (10 to 
12 °C) and then has a minimum ageing/r ipening period of 3 weeks. Product has a 
water/prot ein ratio of less than 1,7
Period of application: until 9 Octobe r 2025
E 251–252 Nitrates 180 (40) (59) (XA) 
(XK)only saucisson sec and similar products: raw fermented dried sausage without added 
nitrites. Product is fermented at temperatures in the rang e of 18 to 22 °C or lower (10 to 
12 °C) and then has a minimum ageing/r ipening period of 3 weeks. Product has a 
water/prot ein ratio of less than 1,7
Period of application: from 9 October 2025 ’;OJ L, 9.10.2023 EN  ELI: http://data.europa.eu/eli/reg/2023/2108/oj 20/22(ii) the followi ng footnotes are added:
‘(XA): The maximum amount that may be added during the manufactur ing expressed as NO 3 ion.
(XC): The maximum amount that may be added during the manufactur ing expressed as NO 2 ion.
(XH): The maximum residual amount from all sources for the product ready for mark eting throughout the shelf-life of the product expressed as NO 2 ion.
(XI): The maximum residual amount from all sources for the product ready for mark eting throughout the shelf-life of the product expressed as NO 3 ion.
(XJ): The maximum residual amount from all sources for the product ready for mark eting throughout the shelf-life of the product shall not excee d 50 mg/kg expressed as 
NO 2 ion.
(XK): In case the residual amount from all sources for the product ready for mark eting throughout the shelf-life of the product excee ds 95 mg/kg expressed as NO 3 ion, food 
business operat ors shall investigat e the reason of this exce ss.’;
(m) Categor y 09.2 (Processed fish and fisher y products including molluscs and crustaceans) is amended as follows:
(i) the entr y for E 251–252 (Nitrate s) is replaced by the following:
‘E 251–252 Nitrates 500 only pickle d herring and sprat
Period of application: until 9 Octobe r 2025
E 251–252 Nitrates 270 (XA) (XD) only pickle d herring and sprat
Period of application: from 9 October 2025 ’;
(ii) the followi ng footnotes are added:
‘(XA): The maximum amount that may be added during the manufactur ing expressed as NO 3 ion.
(XD): The maximum residual amount from all sources for the product ready for mark eting throughout the shelf-life of the product shall not excee d 45 mg/kg expressed as 
NO 2 ion.’ .OJ L, 9.10.2023 EN  ELI: http://data.europa.eu/eli/reg/2023/2108/oj 21/22ANNEX II 
The Annex to Regulation (EU) No 231/2012 is amended as follows:
(1) in the entr y for ‘E 249 potassium nitrite’, the specifi cation ‘Pur ity’ is replaced by the follo wing:
‘Purity
Loss on drying Not more than 3 % (4 hours, over silica gel)
Arsenic Not more than 0,1 mg/kg
Lead Not more than 0,1 mg/kg
Mercur y Not more than 0,1 mg/kg’;
(2) in the entr y for ‘E 250 sodium nitrite’, the specifi cation ‘Pur ity’ is replaced by the followi ng:
‘Purity
Loss on drying Not more than 0,25 % (4 hours, over silica gel)
Arsenic Not more than 0,1 mg/kg
Lead Not more than 0,1 mg/kg
Mercur y Not more than 0,1 mg/kg’;
(3) in the entr y for ‘E 251 sodium nitrate’, part ‘(i) solid sodium nitrate’, the specif ication ‘Pur ity’ is replaced by the 
following:
‘Purity
Loss on drying Not more than 2 % (105 °C, 4 hours)
Nitr ites Not more than 30 mg/kg expressed as NaNO 2
Arsenic Not more than 0,1 mg/kg
Lead Not more than 0,1 mg/kg
Mercur y Not more than 0,1 mg/kg’;
(4) in the entr y for ‘E 251 sodium nitrate’, part ‘(ii) liquid sodium nitrat e’, the specifi cation ‘Pur ity’ is replaced by the 
following:
‘Purity
Free nitric acid Not more than 0,01 %
Nitr ites Not more than 10 mg/kg expressed as NaNO 2
Arsenic Not more than 0,1 mg/kg
Lead Not more than 0,1 mg/kg
Mercur y Not more than 0,1 mg/kg’;OJ L, 9.10.2023 EN  ELI: http://data.europa.eu/eli/reg/2023/2108/oj 22/22(5) in the entr y for ‘E 252 potassium nitrat e’, the specifi cation ‘Pur ity’ is replaced by the follo wing:
‘Purity
Loss on drying Not more than 1 % (105 °C, 4 hours)
Nitr ites Not more than 20 mg/kg expressed as KNO 2
Arsenic Not more than 0,1 mg/kg
Lead Not more than 0,1 mg/kg
Mercur y Not more than 0,1 mg/kg’ .OJ L, 9.10.2023 EN