Nitrite curing salt

Tasty meat and sausage products with a long shelf life

Nitrite curing salt is mainly used in meat processing and for the production of meat and sausage products is used to ensure both a longer shelf life and the flavour of the products. Furthermore, the use of NPS helps meat and sausages retain their attractive red colour.

The use of nitrite curing salt is not without controversy in Germany and the EU. However, the technological and sensory benefits clearly outweigh the risks that are often cited.

Shelf life & colour

Nitrite curing salt inhibits the growth of harmful bacteria, in particular Clostridium botulinum, which can cause botulism. In addition to botulism-causing bacteria, it also inhibits other harmful bacteria such as Listeria and Salmonella. This significantly extends the shelf life of meat and sausage products. NPS It also gives cured meat its characteristic reddish colour. The nitrite forms a compound with the haem pigments in the meat before they can oxidise. This prevents the meat from turning grey. This results in greater consumer acceptance and thus also helps to prevent food waste.

Flavour

Nitrite curing salt helps to develop the characteristic ‘cured flavour’ and enhances the flavour of meat products. It prevents fats from going rancid and thus prevents unpleasant odours. In Germany, the nitrite content is limited to 0.4–0.5 per cent. This small amount is sufficient to achieve the desired effects.

Health

In normal quantities, nitrite curing salt is considered safe. However, care should be taken to ensure the correct dosage, as excessive consumption can pose health risks. If consumed in excess, nitrite can convert the red blood pigment haemoglobin into methaemoglobin, which can impair the transport of oxygen in the blood. This is particularly dangerous for infants in the first few months of life, as they lack a certain enzyme. Some studies link excessive intake of nitrites to an increased risk of cancer, leukaemia and heart disease. However, the evidence on this is inconclusive.

 Use & Regulations

The use of nitrite curing salt is governed by various legal regulations in Germany and the EU:

At EU level:

Regulation (EC) No 1333/2008 on food additives regulates the use of nitrite in foodstuffs at EU level. It sets maximum levels for the addition of nitrite to various foodstuffs.

Germany:

In Germany, the Framework Regulation on Additives also applies, which contains specific provisions governing the manufacture and use of salt-nitrite mixtures.

Key points of the regulations are:

• Nitrite may only be sold as a mixture with table salt or a salt substitute (as nitrite curing salt).

• At the time of supply to the consumer, the maximum level of 50 mg of sodium nitrite per kg of sausage must not be exceeded.

There are regulations governing the separate production and storage of salt-nitrite mixtures in food establishments. Regular analyses of the composition of salt-nitrite mixtures are required. These regulations are designed to control the use of nitrite and ensure its safe use in foodstuffs.

Provided that cured products are consumed in normal quantities and as part of a balanced diet, the health risk posed by nitrite curing salt is therefore considered to be very low. Particular caution is required for infants, who should not be exposed to nitrites during the first few months of life. As with many food additives, it depends on the amount, and moderate use is generally considered safe.

Nitrite curing salt from Ehlert

Nitrite curing salt is a versatile additionfabric, which gives meat products shelf life, colour and flavour, whilst at the same time protecting them from harmful bacteria. Here at Ehlert, we help you meet the legal requirements by offering you batch-compliant packing of nitrite curing salt. This ensures you comply with the required sodium nitrite levels for every batch and avoid incorrect dosing. In this way, food safety is enhanced and logistics are made more efficient. We’d be happy to advise you on finding the right product to suit your needs.