Sodium erythorbate

{
  "policy_item_code": "POL-FAD-IMPORT-3091",
  "record_kind": "regulatory_register",
  "source_notice": "Hela publika exporten, grupperad efter officiellt policy_item_code med samtliga användningsvillkor och laghänvisningar.",
  "source_rows": [
    {
      "additive_e_code": "E 316",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Sodium erythorbate",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3091",
      "food_category": "Heat-treated processed meat",
      "food_category_desc": "Includes cooked (including cured and cooked, smoked and cooked, and dried and cooked), heat-treated (including sterilised) and canned meat cuts. Examples include: <em>foie gras</em> and pâtés, meat pastes, sterilised sausage, cured, cooked ham, cured, cooked pork shoulder, canned chicken meat and meat pieces boiled in soy sauce (<em>tsukudani</em>).<br />\r\nThis category includes:<br />\r\n- <em>Libamáj egeszben</em> (natural goose liver), a liver product of which at least 90% of it consists of one or more lobes of fattened goose liver and is only salted and preserved by heat treatment.<br />\r\n- <em>Libamáj tömbben</em> (block of goose liver), a liver product placed into a mould that may be lined with slice of lard; it contains a minimum of 85% goose liver in the liver paste section without the fat and together with the visible liver pieces; it is preserved by heat treatment.<br />\r\n- <em>Foie gras entier</em> is a liver product that consists of a whole fattened liver or one or more lobes of fattened goose or duck liver and a seasoning.<br />\r\n- <em>Foie gras</em> is a liver product that consists of pieces of lobes of fattened goose or duck liver and a seasoning.<br />\r\n- Le <em>bloc de foie gras</em> is a liver product that consists of reconstituted foie gras of goose or duck and a seasoning.",
      "food_category_level": "8.3.2",
      "group_members": null,
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3091",
      "policy_item_id": 335030,
      "restriction_comment": "only cured meat products and preserved meat products",
      "restriction_note": "E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "500"
    },
    {
      "additive_e_code": "E 316",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Sodium erythorbate",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3091",
      "food_category": "Heat-treated processed meat",
      "food_category_desc": "Includes cooked (including cured and cooked, smoked and cooked, and dried and cooked), heat-treated (including sterilised) and canned meat cuts. Examples include: <em>foie gras</em> and pâtés, meat pastes, sterilised sausage, cured, cooked ham, cured, cooked pork shoulder, canned chicken meat and meat pieces boiled in soy sauce (<em>tsukudani</em>).<br />\r\nThis category includes:<br />\r\n- <em>Libamáj egeszben</em> (natural goose liver), a liver product of which at least 90% of it consists of one or more lobes of fattened goose liver and is only salted and preserved by heat treatment.<br />\r\n- <em>Libamáj tömbben</em> (block of goose liver), a liver product placed into a mould that may be lined with slice of lard; it contains a minimum of 85% goose liver in the liver paste section without the fat and together with the visible liver pieces; it is preserved by heat treatment.<br />\r\n- <em>Foie gras entier</em> is a liver product that consists of a whole fattened liver or one or more lobes of fattened goose or duck liver and a seasoning.<br />\r\n- <em>Foie gras</em> is a liver product that consists of pieces of lobes of fattened goose or duck liver and a seasoning.<br />\r\n- Le <em>bloc de foie gras</em> is a liver product that consists of reconstituted foie gras of goose or duck and a seasoning.",
      "food_category_level": "8.3.2",
      "group_members": null,
      "legislation_application_date": "15/05/2015",
      "legislation_entry_into_force_date": "15/05/2015",
      "legislation_oj_ref": "OJ 107, 25/04/2015 p.1",
      "legislation_pub_date": "25/04/2015",
      "legislation_reference": "Commission Regulation (EU) 2015/647 of 24/04/2015 amending and correcting Annexes II and III to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain food addtives. TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2015/0647",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3091",
      "policy_item_id": 335030,
      "restriction_comment": "only cured meat products and preserved meat products",
      "restriction_note": "E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "500"
    },
    {
      "additive_e_code": "E 316",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Sodium erythorbate",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 1,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3091",
      "food_category": "Unprocessed fish",
      "food_category_desc": "This category covers the group of fish. These products are untreated except for refrigeration, storage on ice, or freezing upon catching at sea or in lakes or other bodies of water in order to prevent decomposition and spoilage.",
      "food_category_level": "9.1.1",
      "group_members": null,
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3091",
      "policy_item_id": 335030,
      "restriction_comment": "only frozen and deep-frozen fish with red skin",
      "restriction_note": "E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "1500"
    },
    {
      "additive_e_code": "E 316",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Sodium erythorbate",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 1,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3091",
      "food_category": "Unprocessed fish",
      "food_category_desc": "This category covers the group of fish. These products are untreated except for refrigeration, storage on ice, or freezing upon catching at sea or in lakes or other bodies of water in order to prevent decomposition and spoilage.",
      "food_category_level": "9.1.1",
      "group_members": null,
      "legislation_application_date": "15/05/2015",
      "legislation_entry_into_force_date": "15/05/2015",
      "legislation_oj_ref": "OJ 107, 25/04/2015 p.1",
      "legislation_pub_date": "25/04/2015",
      "legislation_reference": "Commission Regulation (EU) 2015/647 of 24/04/2015 amending and correcting Annexes II and III to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain food addtives. TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2015/0647",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3091",
      "policy_item_id": 335030,
      "restriction_comment": "only frozen and deep-frozen fish with red skin",
      "restriction_note": "E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "1500"
    },
    {
      "additive_e_code": "E 316",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Sodium erythorbate",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 2,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3091",
      "food_category": "Processed fish and fishery products including molluscs and crustaceans",
      "food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
      "food_category_level": "9.2",
      "group_members": null,
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3091",
      "policy_item_id": 335030,
      "restriction_comment": "only preserved and semi-preserved fish products",
      "restriction_note": "E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "1500"
    },
    {
      "additive_e_code": "E 316",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Sodium erythorbate",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 2,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3091",
      "food_category": "Processed fish and fishery products including molluscs and crustaceans",
      "food_category_desc": "This category includes smoked, fermented, dried, heat treated and/or salted fish and fisheries products, including molluscs and crustaceans. These products may be placed in cans, with or without liquid (e.g. water, brine, oil), or packed under vacuum or modified atmosphere. This category also covers surimi and similar products which are obtained from fish proteins and processed into various shapes, as well as fish fillings, fish pastes and crustacean pastes. Roe products that are cooked or smoked are also included. The products may be frozen after processing.<br />\r\nSemi-preserved fish and fish products: products treated by methods such as marinating, pickling and partial cooking that have a limited shelf life and require chill storage (<10ºC).<br />\r\nFully preserved fish and fish products: products with extended shelf life, manufactured by pasteurizing or steam retorting and packaging in vacuum sealed air-tight containers to ensure sterility. Products may be packed in their own juice or in added oil or sauce.",
      "food_category_level": "9.2",
      "group_members": null,
      "legislation_application_date": "15/05/2015",
      "legislation_entry_into_force_date": "15/05/2015",
      "legislation_oj_ref": "OJ 107, 25/04/2015 p.1",
      "legislation_pub_date": "25/04/2015",
      "legislation_reference": "Commission Regulation (EU) 2015/647 of 24/04/2015 amending and correcting Annexes II and III to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain food addtives. TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2015/0647",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3091",
      "policy_item_id": 335030,
      "restriction_comment": "only preserved and semi-preserved fish products",
      "restriction_note": "E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "1500"
    },
    {
      "additive_e_code": "E 316",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Sodium erythorbate",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 3,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3091",
      "food_category": "fish roe",
      "food_category_desc": "Roe are usually washed, salted and allowed to ripen until transparent. The roe are then packaged in glass or other suitable containers. The term 'caviar' refers only to the roe of the sturgeon species (e.g. beluga). Caviar substitutes are made of roe from various sea and freshwater fish (e.g. lumpfish, cod and herring) that are salted, spiced, dyed and may be treated with a preservative. Occasionally, roe may be pasteurised. Cooked or smoked roe products and roe paste are included in category 9.2; fresh fish roe can be found in category 9.1.",
      "food_category_level": "9.3",
      "group_members": null,
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3091",
      "policy_item_id": 335030,
      "restriction_comment": "only preserved and semi-preserved fish products",
      "restriction_note": "E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "1500"
    },
    {
      "additive_e_code": "E 316",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Sodium erythorbate",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 3,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3091",
      "food_category": "fish roe",
      "food_category_desc": "Roe are usually washed, salted and allowed to ripen until transparent. The roe are then packaged in glass or other suitable containers. The term 'caviar' refers only to the roe of the sturgeon species (e.g. beluga). Caviar substitutes are made of roe from various sea and freshwater fish (e.g. lumpfish, cod and herring) that are salted, spiced, dyed and may be treated with a preservative. Occasionally, roe may be pasteurised. Cooked or smoked roe products and roe paste are included in category 9.2; fresh fish roe can be found in category 9.1.",
      "food_category_level": "9.3",
      "group_members": null,
      "legislation_application_date": "15/05/2015",
      "legislation_entry_into_force_date": "15/05/2015",
      "legislation_oj_ref": "OJ 107, 25/04/2015 p.1",
      "legislation_pub_date": "25/04/2015",
      "legislation_reference": "Commission Regulation (EU) 2015/647 of 24/04/2015 amending and correcting Annexes II and III to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain food addtives. TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2015/0647",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3091",
      "policy_item_id": 335030,
      "restriction_comment": "only preserved and semi-preserved fish products",
      "restriction_note": "E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "1500"
    },
    {
      "additive_e_code": "E 316",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Sodium erythorbate",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 4,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3091",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": null,
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3091",
      "policy_item_id": 335030,
      "restriction_comment": "only cured products and preserved products",
      "restriction_note": "E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "500"
    },
    {
      "additive_e_code": "E 316",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": null,
      "additive_name": "Sodium erythorbate",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 4,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3091",
      "food_category": "Non-heat-treated processed meat",
      "food_category_desc": "This category covers several treatment methods (e.g. curing, salting, smoking, drying, fermenting, marinating, pickling, maturing) that preserve and extend the shelf life of meats. Examples: cured and dried ham, fermented and dried sausages.<br />\r\nThis category includes:<br />\r\n- <em>Sobrasada</em>: sausage meat products made of minced pig meat and fat (or other animals), seasoned with paprika, salt and spices, mixed to obtain a spreadable paste, encased in natural or reconstituted artificial casings, followed by maturing and drying.<br />\r\n- <em>Bratwurst</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling and stuffed in edible casings; intermediate product intended to be eaten after heating.<br />\r\n- <em>Leberkäse</em>: sausage meat product made of pork and/or beef (or meat of other animals), fat, water, potato starch, spices, salted (at least 1.5% salt) or cured (at least 1.5% salt with 0.4 to 0.6% sodium nitrate), minced to obtain spreadable sausage filling placed in a baking pan; intermediate product intended to be eaten after heating.<br />\r\n- <em>Julskinka </em>and (Swedish) traditional cured pork and beef: meat is injected with curing solution (usually between 2,3 -3% salt) including nitrate (max 150 mg/kg to the product) as a preservative and other additives (ascorbic acid or ascorbates and sometimes phosphate)  and may after that be tumbled, stored for maturing or immersed in a curing solution. To be prepared in the households.<br />\r\n-<em>Julkorv, grynkorv, värmlandskorv </em>and<em> fläskkorv</em> are Swedish traditional raw sausages made of minced pig and/or beef meat and/or fat. Made with or without the characteristics of an emulsion, seasoned with salt and spices, encased in natural or artificial casings, often followed by maturing. Vegetable fibers such as grain or potato are used in some of these sausage. To be prepared in the households.<br />\r\n- Pasturmas: a strongly dehydrated fermented-cured chopped meat product. The dehydration process is promoted through application of intense compression.<br />\r\nProduced mainly from beef meat (as well as from sheep and goat meat) cut into strips οf 12-20 cm width, thickness of about 5-8 cm and of 40-50 cm long. It is produced by a 3-step process which consists of salting-pressuring-curing step process. Salting process always takes place in dry environment and lasts for 7-10 days. After salting, meat is rinsed off with plenty of cold water and hung in special rooms to be dehydrated. During dehydration, meat is compressed in order to promote moisture loss. Once dehydration has been completed, the pieces of meat are coated externally with a mass mixture consisting of garlic, fenugreek (also known as trigonella), red pepper and other seasonings/spices. Then meat remains in the same room where dehydration had been previously taken place in order to be dried and for the external coating to be stabilized”.  ",
      "food_category_level": "8.3.1",
      "group_members": null,
      "legislation_application_date": "15/05/2015",
      "legislation_entry_into_force_date": "15/05/2015",
      "legislation_oj_ref": "OJ 107, 25/04/2015 p.1",
      "legislation_pub_date": "25/04/2015",
      "legislation_reference": "Commission Regulation (EU) 2015/647 of 24/04/2015 amending and correcting Annexes II and III to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of certain food addtives. TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2015/0647",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3091",
      "policy_item_id": 335030,
      "restriction_comment": "only cured products and preserved products",
      "restriction_note": "E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "500"
    }
  ]
}