European Union restricts the use of nitrites and nitrates in food manufacturing; know more

The European Union Health and Food Safety Commission has implemented new standards for the use of nitrites and nitrates as food additives, with the aim of establishing stricter limits on this sense.

These measures aim to protect the population of the Old Continent against the action of pathogenic bacteria, such as Listeria, Salmonella It is Clostridium botulinum, while also seeking to reduce exposure to nitrosamines, some of which have carcinogenic properties.

These new limits were adopted based on a previous scientific assessment carried out by the European Food Safety Authority (EFSA) and were approved by the Member States of the European Union.

These stricter limits were established considering the diversity of food products and diverse manufacturing conditions across Europe.

Companies in the foods have a period of at least two years to adjust to these new standards.

The substances in question are commonly used as food additives due to their properties antimicrobial, being widely used in products such as sausages, processed meats, fish and cheeses.

The additives in question play an essential role as preservatives, also helping to enhance the color of foods and extend the shelf life of processed meats.

The measures are controlling, but do not prohibit

A study carried out by the European Commission, responsible for the measure in 2014, revealed that, with some exceptions, the typical amount of nitrites added to non-sterilized meat products was below the maximum levels established in the Union European.

In 2016, other studies involving the food industry and different meat products also suggested the possibility of reducing maximum nitrite limits.

Groups such as Foodwatch France have advocated a ban on the use of nitrites and nitrates as food additives.

Commissioner Stella Kyriakides, responsible for the EU Health and Food Safety Commission, highlighted the importance of implementing new limits for nitrite and nitrate additives in foods.

She emphasized that this step is fundamental to moving towards the European Plan to Fight Cancer and appealed to the food industry, urging it to adopt promptly implement these science-based rules and, whenever possible, consider the possibility of reducing them further, prioritizing the protection of citizens' health Europeans.

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