Nitrites

{
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  "record_kind": "regulatory_register",
  "source_notice": "Hela publika exporten, grupperad efter officiellt policy_item_code med samtliga användningsvillkor och laghänvisningar.",
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      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "Period of application: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
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      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "Period of application: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
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      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
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      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "Period of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
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      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "Period of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
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      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "Period of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
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      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
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      "restriction_comment": "Period of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
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      "restriction_value": "150"
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      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "15/05/2015",
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      "legislation_short": "(EU) No 2015/0647",
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      "legislation_short": "(EU) No 2015/0647",
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      "legislation_application_date": "15/05/2015",
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      "legislation_short": "(EU) No 2015/0647",
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      "policy_item_code": "POL-FAD-IMPORT-3057",
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      "restriction_comment": "Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
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      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "15/05/2015",
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      "legislation_short": "(EU) No 2015/0647",
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      "policy_item_code": "POL-FAD-IMPORT-3057",
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      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "15/05/2015",
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      "legislation_short": "(EU) No 2015/0647",
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      "policy_item_code": "POL-FAD-IMPORT-3057",
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      "food_category_level": "8.3.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "Period of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
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      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "Period of application: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
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      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "Period of application: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
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      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
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      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "Period of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
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    },
    {
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      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "Period of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
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    },
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      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "Period of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "Period of application: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "Period of application: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "Period of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "Period of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "Period of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Mettwurst, Teewurst and similar products: Spreadable, soft,\nshort-ripened raw sausages Period of application: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Mettwurst, Teewurst and similar products: Spreadable, soft,\nshort-ripened raw sausages Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Mettwurst, Teewurst and similar products: Spreadable, soft,\nshort-ripened raw sausages Period of application: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Mettwurst, Teewurst and similar products: Spreadable, soft,\nshort-ripened raw sausages Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Mettwurst, Teewurst and similar products: Spreadable, soft,\nshort-ripened raw sausages Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Svensk julskinka and Svensk leverpastej and similar products:\nCured/uncooked or cooked in its consumer package Period of application:\nfrom 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Svensk julskinka and Svensk leverpastej and similar products:\nCured/uncooked or cooked in its consumer package Period of application:\nfrom 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Svensk julskinka and Svensk leverpastej and similar products:\nCured/uncooked or cooked in its consumer package Period of application:\nfrom 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Svensk julskinka and Svensk leverpastej and similar products:\nCured/uncooked or cooked in its consumer package Period of application:\nfrom 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Svensk julskinka and Svensk leverpastej and similar products:\nCured/uncooked or cooked in its consumer package Period of application:\nfrom 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nfrom 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nfrom 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nfrom 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nfrom 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nfrom 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Mettwurst, Teewurst and similar products: Spreadable, soft,\nshort-ripened raw sausages Period of application: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Mettwurst, Teewurst and similar products: Spreadable, soft,\nshort-ripened raw sausages Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Mettwurst, Teewurst and similar products: Spreadable, soft,\nshort-ripened raw sausages Period of application: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Mettwurst, Teewurst and similar products: Spreadable, soft,\nshort-ripened raw sausages Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Mettwurst, Teewurst and similar products: Spreadable, soft,\nshort-ripened raw sausages Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Svensk julskinka and Svensk leverpastej and similar products:\nCured/uncooked or cooked in its consumer package Period of application:\nfrom 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Svensk julskinka and Svensk leverpastej and similar products:\nCured/uncooked or cooked in its consumer package Period of application:\nfrom 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Svensk julskinka and Svensk leverpastej and similar products:\nCured/uncooked or cooked in its consumer package Period of application:\nfrom 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Svensk julskinka and Svensk leverpastej and similar products:\nCured/uncooked or cooked in its consumer package Period of application:\nfrom 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Svensk julskinka and Svensk leverpastej and similar products:\nCured/uncooked or cooked in its consumer package Period of application:\nfrom 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nfrom 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nfrom 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nfrom 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nfrom 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nfrom 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Mettwurst, Teewurst and similar products: Spreadable, soft,\nshort-ripened raw sausages Period of application: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Mettwurst, Teewurst and similar products: Spreadable, soft,\nshort-ripened raw sausages Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Mettwurst, Teewurst and similar products: Spreadable, soft,\nshort-ripened raw sausages Period of application: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Mettwurst, Teewurst and similar products: Spreadable, soft,\nshort-ripened raw sausages Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Mettwurst, Teewurst and similar products: Spreadable, soft,\nshort-ripened raw sausages Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Svensk julskinka and Svensk leverpastej and similar products:\nCured/uncooked or cooked in its consumer package Period of application:\nfrom 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Svensk julskinka and Svensk leverpastej and similar products:\nCured/uncooked or cooked in its consumer package Period of application:\nfrom 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Svensk julskinka and Svensk leverpastej and similar products:\nCured/uncooked or cooked in its consumer package Period of application:\nfrom 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Svensk julskinka and Svensk leverpastej and similar products:\nCured/uncooked or cooked in its consumer package Period of application:\nfrom 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Svensk julskinka and Svensk leverpastej and similar products:\nCured/uncooked or cooked in its consumer package Period of application:\nfrom 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nfrom 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nfrom 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nfrom 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nfrom 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nfrom 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Mettwurst, Teewurst and similar products: Spreadable, soft,\nshort-ripened raw sausages Period of application: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Mettwurst, Teewurst and similar products: Spreadable, soft,\nshort-ripened raw sausages Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Mettwurst, Teewurst and similar products: Spreadable, soft,\nshort-ripened raw sausages Period of application: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Mettwurst, Teewurst and similar products: Spreadable, soft,\nshort-ripened raw sausages Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Mettwurst, Teewurst and similar products: Spreadable, soft,\nshort-ripened raw sausages Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Svensk julskinka and Svensk leverpastej and similar products:\nCured/uncooked or cooked in its consumer package Period of application:\nfrom 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Svensk julskinka and Svensk leverpastej and similar products:\nCured/uncooked or cooked in its consumer package Period of application:\nfrom 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Svensk julskinka and Svensk leverpastej and similar products:\nCured/uncooked or cooked in its consumer package Period of application:\nfrom 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Svensk julskinka and Svensk leverpastej and similar products:\nCured/uncooked or cooked in its consumer package Period of application:\nfrom 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Svensk julskinka and Svensk leverpastej and similar products:\nCured/uncooked or cooked in its consumer package Period of application:\nfrom 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nfrom 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nfrom 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nfrom 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nfrom 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nfrom 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jellied veal and brisket: Injection of curing solution followed,\nafter a minimum of 2 days, by cooking in boiling water for up to 3 hours\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Mettwurst, Teewurst and similar products: Spreadable, soft,\nshort-ripened raw sausages Period of application: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Mettwurst, Teewurst and similar products: Spreadable, soft,\nshort-ripened raw sausages Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Mettwurst, Teewurst and similar products: Spreadable, soft,\nshort-ripened raw sausages Period of application: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Mettwurst, Teewurst and similar products: Spreadable, soft,\nshort-ripened raw sausages Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Mettwurst, Teewurst and similar products: Spreadable, soft,\nshort-ripened raw sausages Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, trocken-/nassgepökelt and similar products: Dry curing\nand immersion curing used in combination (without injection of curing\nsolution). Curing time depending on the shape and weight of meat pieces\nfor approximately 14 to 35 days followed by stabilisation/ maturation\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Svensk julskinka and Svensk leverpastej and similar products:\nCured/uncooked or cooked in its consumer package Period of application:\nfrom 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Svensk julskinka and Svensk leverpastej and similar products:\nCured/uncooked or cooked in its consumer package Period of application:\nfrom 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Svensk julskinka and Svensk leverpastej and similar products:\nCured/uncooked or cooked in its consumer package Period of application:\nfrom 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Svensk julskinka and Svensk leverpastej and similar products:\nCured/uncooked or cooked in its consumer package Period of application:\nfrom 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Svensk julskinka and Svensk leverpastej and similar products:\nCured/uncooked or cooked in its consumer package Period of application:\nfrom 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nfrom 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nfrom 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nfrom 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nfrom 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nfrom 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Rohschinken, trocken-/nassgepökelt</em>: 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 approx. 14-35 days followed by stabilisation/maturation.<br />\r\n- <em>Jellied veal and brisket</em>: injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hrs.<br />\r\n- <em>Rohwürste (Salami and kantwurst)</em>: product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7.<br />\r\n- <em>Salchichón y chorizo tradicionales de larga curación</em>: sausage meat products made of pig minced meat and fat (or other animals), cured, seasoned with pepper and paprika respectively and other spices, stuffed in natural or reconstituted artificial casings, fermented and smoked, subjected to maturing and drying for at least 30 days at controlled temperature.<br />\r\n- <em>Vysočina, selský salám, turistický trvanlivý salám</em>: dried product cooked to 70°C followed by 8-12 day drying and smoking process.<br />\r\n- <em>Poličan, herkules, lovecký salám, dunjaská klobása, paprikás</em>: fermented product subject to 14-30 day three-stage fermentation process followed by smoking.<br />\r\n- <em>Saucissons secs</em>: raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18-22°C or lower (10-12°C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7. Including similar products.",
      "food_category_level": "8.3.4.3",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only vysočina, selský salám, turistický trvanlivý salám, poličan,\nherkules, lovecký salám, dunajská klobása, paprikáš and similar\nproducts: Dried product cooked to 70 °C followed by 8 to 12-day drying\nand smoking process. Fermented product subject to 14 to 30-day three-\nstage fermentation process followed by smoking Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "180"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nfrom 9 October 2025’",
      "restriction_note": "Fo-value 3 is equivalent to 3 minutes heating at 121 &deg;C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans)",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nfrom 9 October 2025’",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nfrom 9 October 2025’",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nfrom 9 October 2025’",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nfrom 9 October 2025’",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 25&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nfrom 9 October 2025’",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "Fo-value 3 is equivalent to 3 minutes heating at 121 &deg;C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans)",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 25&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application: from\n9 October 2025",
      "restriction_note": "Fo-value 3 is equivalent to 3 minutes heating at 121 &deg;C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans)",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "55"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application: from\n9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "55"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application: from\n9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "55"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application: from\n9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "55"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application: from\n9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 25&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "55"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application: from\n9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "55"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "Fo-value 3 is equivalent to 3 minutes heating at 121 &deg;C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans)",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 25&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nfrom 9 October 2025’",
      "restriction_note": "Fo-value 3 is equivalent to 3 minutes heating at 121 &deg;C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans)",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nfrom 9 October 2025’",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nfrom 9 October 2025’",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nfrom 9 October 2025’",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nfrom 9 October 2025’",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 25&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nfrom 9 October 2025’",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "Fo-value 3 is equivalent to 3 minutes heating at 121 &deg;C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans)",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 25&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application: from\n9 October 2025",
      "restriction_note": "Fo-value 3 is equivalent to 3 minutes heating at 121 &deg;C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans)",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "55"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application: from\n9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "55"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application: from\n9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "55"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application: from\n9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "55"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application: from\n9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 25&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "55"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application: from\n9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "55"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "Fo-value 3 is equivalent to 3 minutes heating at 121 &deg;C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans)",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 25&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nfrom 9 October 2025’",
      "restriction_note": "Fo-value 3 is equivalent to 3 minutes heating at 121 &deg;C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans)",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nfrom 9 October 2025’",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nfrom 9 October 2025’",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nfrom 9 October 2025’",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nfrom 9 October 2025’",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 25&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nfrom 9 October 2025’",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "Fo-value 3 is equivalent to 3 minutes heating at 121 &deg;C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans)",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 25&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application: from\n9 October 2025",
      "restriction_note": "Fo-value 3 is equivalent to 3 minutes heating at 121 &deg;C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans)",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "55"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application: from\n9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "55"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application: from\n9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "55"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application: from\n9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "55"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application: from\n9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 25&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "55"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application: from\n9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "55"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "Fo-value 3 is equivalent to 3 minutes heating at 121 &deg;C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans)",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 25&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nfrom 9 October 2025’",
      "restriction_note": "Fo-value 3 is equivalent to 3 minutes heating at 121 &deg;C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans)",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nfrom 9 October 2025’",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nfrom 9 October 2025’",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nfrom 9 October 2025’",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nfrom 9 October 2025’",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 25&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nfrom 9 October 2025’",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "Fo-value 3 is equivalent to 3 minutes heating at 121 &deg;C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans)",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 25&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application: from\n9 October 2025",
      "restriction_note": "Fo-value 3 is equivalent to 3 minutes heating at 121 &deg;C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans)",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "55"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application: from\n9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "55"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application: from\n9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "55"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application: from\n9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "55"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application: from\n9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 25&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "55"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application: from\n9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "55"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "Fo-value 3 is equivalent to 3 minutes heating at 121 &deg;C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans)",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 25&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nfrom 9 October 2025’",
      "restriction_note": "Fo-value 3 is equivalent to 3 minutes heating at 121 &deg;C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans)",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nfrom 9 October 2025’",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nfrom 9 October 2025’",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nfrom 9 October 2025’",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nfrom 9 October 2025’",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 25&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nfrom 9 October 2025’",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "Fo-value 3 is equivalent to 3 minutes heating at 121 &deg;C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans)",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 25&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "except sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application: from\n9 October 2025",
      "restriction_note": "Fo-value 3 is equivalent to 3 minutes heating at 121 &deg;C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans)",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "55"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application: from\n9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "55"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application: from\n9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "55"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application: from\n9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "55"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application: from\n9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 25&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "55"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application: from\n9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "55"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "Fo-value 3 is equivalent to 3 minutes heating at 121 &deg;C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans)",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 25&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "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": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only sterilised meat products (Fo &gt; 3,00) Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
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      "additive_inss_code": null,
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      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
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      "display_order": 3,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
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      "additive_note": null,
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      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
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      "display_order": 3,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
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      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
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      "additive_inss_code": null,
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      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
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      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
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      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
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      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
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      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
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      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
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      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
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      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
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      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
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      "display_order": 3,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
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      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
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      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
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      "restriction_unit": "mg/kg",
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      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
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      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
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      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
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      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
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      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
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      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
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      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
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      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
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      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
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      "restriction_type": "ML",
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      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
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      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
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      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
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      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
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      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
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      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
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      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
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      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only bacon, filet de bacon and similar products: Immersion cured for 4\nto 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C,\npossibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at\n12 to 14 °C Period of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only cured tongue: Immersion cured for at least 4 days and pre-cooked\nPeriod of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only entremeada, entrecosto, chispe, orelheira e cabeça (salgados),\ntoucinho fumado and similar products: Immersion cured for 3 to 5 days.\nProduct is not heat-treated and has a high water activity Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with\ncuring solution followed by immersion curing. Curing time is 14 to 21\ndays followed by maturation in cold-smoke for 4 to 5 weeks Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, nassgepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 2\ndays/kg followed by stabilisation/maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire bacon and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "Traditional immersion cured products (meat products cured by immersion in a curing  solution containing nitrites and/or nitrates, salt and other components)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Wiltshire bacon and ham</em>: meat is injected with curing solution followed by immersion curing for 3-10 days. The immersion brine solution also includes microbiological starter cultures.<br />\r\n- <em>Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinhofumado</em>: immersion cured for 3-5 days. Product is not heat-treated and has a high water activity.<br />\r\n- Cured tongue: in this category, the term \"cured tongue\" only covers tongues that have been immersion cured for at least 4 days and pre-cooked.<br />\r\n- <em>Kylmäsavustettu poronliha renkött</em>: meat is injected with curing solution followed by immersion curing. Curing time is 14-21 days followed by maturation in cold-smoke for 4-5 weeks.<br />\r\n- <em>Bacon, filet de bacon</em>: immersion cured for 4-5 days at 5-7°C, matured for typically 24-40 hrs at 22°C, possibly smoked for 24 hrs at 20-25°C and stored for 3-6 weeks at 12-14°C.<br />\r\n- <em>Rohschinken, nassgepökelt</em>: curing time depending on the shape and weight of meat pieces for approx. 2 days/kg followed by stabilisation/maturation.<br />\r\nIncluding products produced in a similar way.",
      "food_category_level": "8.3.4.1",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Wiltshire ham and similar products: Meat is injected with curing\nsolution followed by immersion curing for 3 to 10 days. The immersion\nbrine solution also includes microbiological starter cultures Period of\napplication: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50&nbsp;mg/kg expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jamón curado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: from 9\nOctober 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jamón curado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: from 9\nOctober 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jamón curado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: until 9\nOctober 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jamón curado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: until 9\nOctober 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application: from\n9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application: from\n9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, trockengepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 10 to\n14 days followed by stabilisation/ maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, trockengepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 10 to\n14 days followed by stabilisation/ maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jamón curado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: from 9\nOctober 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jamón curado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: from 9\nOctober 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jamón curado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: until 9\nOctober 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jamón curado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: until 9\nOctober 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application: from\n9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application: from\n9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, trockengepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 10 to\n14 days followed by stabilisation/ maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, trockengepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 10 to\n14 days followed by stabilisation/ maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jamón curado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: from 9\nOctober 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jamón curado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: from 9\nOctober 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jamón curado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: until 9\nOctober 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jamón curado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: until 9\nOctober 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application: from\n9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application: from\n9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, trockengepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 10 to\n14 days followed by stabilisation/ maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, trockengepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 10 to\n14 days followed by stabilisation/ maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jamón curado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: from 9\nOctober 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jamón curado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: from 9\nOctober 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jamón curado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: until 9\nOctober 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jamón curado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: until 9\nOctober 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application: from\n9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application: from\n9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, trockengepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 10 to\n14 days followed by stabilisation/ maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, trockengepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 10 to\n14 days followed by stabilisation/ maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "105"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only dry cured bacon and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "175"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only dry cured ham and similar products: Dry curing followed by\nmaturation for at least 4 days Period of application: until 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jamón curado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: from 9\nOctober 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jamón curado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: from 9\nOctober 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jamón curado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: until 9\nOctober 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only jamón curado, paleta curada, lomo embuchado y cecina and similar\nproducts: Dry curing with a stabilisation period of at least 10 days and\na maturation period of more than 45 days Period of application: until 9\nOctober 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application: from\n9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application: from\n9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "65"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only presunto, presunto da pá e paio do lombo and similar products: Dry\ncured for 10 to 15 days followed by a 30 to 45-day stabilisation period\nand a maturation period of at least 2 months Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "100"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, trockengepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 10 to\n14 days followed by stabilisation/ maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only Rohschinken, trockengepökelt and similar products: Curing time\ndepending on the shape and weight of meat pieces for approximately 10 to\n14 days followed by stabilisation/ maturation Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "50"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "Maximum residual amount, residue level at the end of the production process, expressed as&nbsp;NaNO<sub>2 </sub>or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "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-3057",
      "food_category": "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)",
      "food_category_desc": "This category includes:<br />\r\n- <em>Dry cured bacon and ham</em>: dry curing followed by maturation for at least 4 days.<br />\r\n- <em>Jamón curado, paleta curada, lomo embuchado y cecina</em>: dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days.<br />\r\n- <em>Presunto, presunto da pá and paio do lombo - : </em><br />\r\n<em>- Jambon sec, jambon sel </em>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/ripening period of 45 days to 18 months.<br />\r\n<em>- Rohschinken, trockengepökelt: </em>curing time depending on the shape and weight of meat pieces for approx. 10-14 days followed by stabilisation/maturation. Includes similar products.<br />\r\n- <em>Jamón curado, paleta curada</em>: meat products mad of ham or shoulder of pigs, whole or in pieces, with or without hooves and bones, and subjected to curing process with spices, seasonings and additives, followed by washing, resting or post-salting and drying and maturing at controlled temperature.<br />\r\n <br />\r\n- <em>Lomo embuchado</em>: product made of pork loins subjected to curing process, seasoned and stuffed in natural or reconstituted artificial casings, followed by drying and maturing.<br />\r\n <br />\r\n- <em>Cecina</em>: meat product made of fore/hindquarters of domestic ungulates, poultry and game species, subjected to curing process, followed by washing, resting or post-maturing at room temperature. Additionally, a smoked treatment could be made.",
      "food_category_level": "8.3.4.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only traditionally cured products Period of application: from 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "30"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
      "food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded  in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices.  Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some  products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared  from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation  product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded  in oval and round shapes of different thickness and weight  and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the  permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
      "food_category_level": "8.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "  only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada,\ncostilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst,\nšašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar\nwołowy (danie tatarskie) and golonka peklowana  Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
      "food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded  in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices.  Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some  products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared  from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation  product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded  in oval and round shapes of different thickness and weight  and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the  permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
      "food_category_level": "8.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "  only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada,\ncostilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst,\nšašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar\nwołowy (danie tatarskie) and golonka peklowana  Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
      "food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded  in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices.  Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some  products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared  from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation  product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded  in oval and round shapes of different thickness and weight  and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the  permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
      "food_category_level": "8.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "  only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada,\ncostilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst,\nšašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar\nwołowy (danie tatarskie) and golonka peklowana  Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
      "food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded  in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices.  Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some  products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared  from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation  product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded  in oval and round shapes of different thickness and weight  and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the  permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
      "food_category_level": "8.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada,\ncostilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst,\nšašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar\nwołowy (danie tatarskie) and golonka peklowana  Period of application:\nfrom 9 October 2025’;",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
      "food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded  in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices.  Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some  products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared  from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation  product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded  in oval and round shapes of different thickness and weight  and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the  permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
      "food_category_level": "8.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada,\ncostilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst,\nšašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar\nwołowy (danie tatarskie) and golonka peklowana  Period of application:\nfrom 9 October 2025’;",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
      "food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded  in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices.  Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some  products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared  from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation  product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded  in oval and round shapes of different thickness and weight  and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the  permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
      "food_category_level": "8.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada,\ncostilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst,\nšašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar\nwołowy (danie tatarskie) and golonka peklowana  Period of application:\nfrom 9 October 2025’;",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
      "food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded  in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices.  Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some  products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared  from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation  product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded  in oval and round shapes of different thickness and weight  and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the  permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
      "food_category_level": "8.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "  only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada,\ncostilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst,\nšašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar\nwołowy (danie tatarskie) and golonka peklowana  Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
      "food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded  in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices.  Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some  products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared  from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation  product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded  in oval and round shapes of different thickness and weight  and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the  permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
      "food_category_level": "8.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "  only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada,\ncostilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst,\nšašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar\nwołowy (danie tatarskie) and golonka peklowana  Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
      "food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded  in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices.  Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some  products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared  from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation  product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded  in oval and round shapes of different thickness and weight  and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the  permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
      "food_category_level": "8.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "  only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada,\ncostilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst,\nšašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar\nwołowy (danie tatarskie) and golonka peklowana  Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
      "food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded  in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices.  Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some  products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared  from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation  product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded  in oval and round shapes of different thickness and weight  and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the  permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
      "food_category_level": "8.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada,\ncostilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst,\nšašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar\nwołowy (danie tatarskie) and golonka peklowana  Period of application:\nfrom 9 October 2025’;",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
      "food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded  in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices.  Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some  products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared  from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation  product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded  in oval and round shapes of different thickness and weight  and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the  permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
      "food_category_level": "8.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada,\ncostilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst,\nšašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar\nwołowy (danie tatarskie) and golonka peklowana  Period of application:\nfrom 9 October 2025’;",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
      "food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded  in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices.  Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some  products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared  from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation  product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded  in oval and round shapes of different thickness and weight  and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the  permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
      "food_category_level": "8.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "03/06/2013",
      "legislation_entry_into_force_date": "03/06/2013",
      "legislation_oj_ref": "OJ L129, 14/05/2013 p.28",
      "legislation_pub_date": "14/05/2013",
      "legislation_reference": "Commission Regulation (EU) 438/2013 of 13/05/2013 amending and correcting Annex II to Regulation (EU) 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 438/2013",
      "legislation_url": "http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2013:129:0028:0033:EN:PDF",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada,\ncostilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst,\nšašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar\nwołowy (danie tatarskie) and golonka peklowana  Period of application:\nfrom 9 October 2025’;",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
      "food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded  in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices.  Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some  products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared  from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation  product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded  in oval and round shapes of different thickness and weight  and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the  permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
      "food_category_level": "8.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "  only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada,\ncostilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst,\nšašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar\nwołowy (danie tatarskie) and golonka peklowana  Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
      "food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded  in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices.  Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some  products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared  from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation  product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded  in oval and round shapes of different thickness and weight  and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the  permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
      "food_category_level": "8.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "  only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada,\ncostilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst,\nšašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar\nwołowy (danie tatarskie) and golonka peklowana  Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
      "food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded  in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices.  Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some  products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared  from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation  product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded  in oval and round shapes of different thickness and weight  and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the  permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
      "food_category_level": "8.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "  only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada,\ncostilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst,\nšašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar\nwołowy (danie tatarskie) and golonka peklowana  Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
      "food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded  in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices.  Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some  products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared  from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation  product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded  in oval and round shapes of different thickness and weight  and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the  permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
      "food_category_level": "8.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada,\ncostilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst,\nšašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar\nwołowy (danie tatarskie) and golonka peklowana  Period of application:\nfrom 9 October 2025’;",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
      "food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded  in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices.  Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some  products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared  from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation  product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded  in oval and round shapes of different thickness and weight  and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the  permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
      "food_category_level": "8.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada,\ncostilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst,\nšašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar\nwołowy (danie tatarskie) and golonka peklowana  Period of application:\nfrom 9 October 2025’;",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
      "food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded  in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices.  Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some  products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared  from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation  product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded  in oval and round shapes of different thickness and weight  and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the  permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
      "food_category_level": "8.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "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-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada,\ncostilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst,\nšašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar\nwołowy (danie tatarskie) and golonka peklowana  Period of application:\nfrom 9 October 2025’;",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
      "food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded  in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices.  Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some  products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared  from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation  product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded  in oval and round shapes of different thickness and weight  and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the  permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
      "food_category_level": "8.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "  only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada,\ncostilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst,\nšašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar\nwołowy (danie tatarskie) and golonka peklowana  Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
      "food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded  in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices.  Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some  products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared  from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation  product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded  in oval and round shapes of different thickness and weight  and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the  permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
      "food_category_level": "8.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "  only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada,\ncostilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst,\nšašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar\nwołowy (danie tatarskie) and golonka peklowana  Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
      "food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded  in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices.  Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some  products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared  from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation  product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded  in oval and round shapes of different thickness and weight  and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the  permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
      "food_category_level": "8.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "  only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada,\ncostilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst,\nšašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar\nwołowy (danie tatarskie) and golonka peklowana  Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
      "food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded  in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices.  Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some  products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared  from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation  product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded  in oval and round shapes of different thickness and weight  and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the  permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
      "food_category_level": "8.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada,\ncostilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst,\nšašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar\nwołowy (danie tatarskie) and golonka peklowana  Period of application:\nfrom 9 October 2025’;",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
      "food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded  in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices.  Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some  products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared  from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation  product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded  in oval and round shapes of different thickness and weight  and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the  permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
      "food_category_level": "8.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada,\ncostilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst,\nšašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar\nwołowy (danie tatarskie) and golonka peklowana  Period of application:\nfrom 9 October 2025’;",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
      "food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded  in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices.  Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some  products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared  from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation  product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded  in oval and round shapes of different thickness and weight  and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the  permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
      "food_category_level": "8.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": "28/05/2017",
      "legislation_entry_into_force_date": "28/05/2017",
      "legislation_oj_ref": "OJ 125, 08/05/2017 p.7",
      "legislation_pub_date": "08/05/2017",
      "legislation_reference": "COMMISSION REGULATION (EU) 2017/839 of 17/05/2017 amending Annex II to Regulation (EC) 1333/2008 of the European Parliament and of the Council as regards the use of nitrites (E249-250) in \"golonka peklowana\". TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 2017/0839",
      "legislation_url": null,
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada,\ncostilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst,\nšašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar\nwołowy (danie tatarskie) and golonka peklowana  Period of application:\nfrom 9 October 2025’;",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
      "food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded  in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices.  Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some  products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared  from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation  product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded  in oval and round shapes of different thickness and weight  and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the  permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
      "food_category_level": "8.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "  only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada,\ncostilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst,\nšašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar\nwołowy (danie tatarskie) and golonka peklowana  Period of application:\nuntil 9 October 2025",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
      "food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded  in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices.  Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some  products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared  from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation  product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded  in oval and round shapes of different thickness and weight  and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the  permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
      "food_category_level": "8.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "  only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada,\ncostilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst,\nšašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar\nwołowy (danie tatarskie) and golonka peklowana  Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
      "food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded  in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices.  Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some  products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared  from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation  product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded  in oval and round shapes of different thickness and weight  and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the  permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
      "food_category_level": "8.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "  only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada,\ncostilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst,\nšašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar\nwołowy (danie tatarskie) and golonka peklowana  Period of application:\nuntil 9 October 2025",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "150"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
      "food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded  in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices.  Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some  products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared  from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation  product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded  in oval and round shapes of different thickness and weight  and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the  permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
      "food_category_level": "8.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada,\ncostilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst,\nšašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar\nwołowy (danie tatarskie) and golonka peklowana  Period of application:\nfrom 9 October 2025’;",
      "restriction_note": "Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
      "food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded  in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices.  Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some  products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared  from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation  product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded  in oval and round shapes of different thickness and weight  and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the  permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
      "food_category_level": "8.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada,\ncostilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst,\nšašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar\nwołowy (danie tatarskie) and golonka peklowana  Period of application:\nfrom 9 October 2025’;",
      "restriction_note": "The maximum amount that may be added during the manufacturing expressed as NO2 ion.",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    },
    {
      "additive_e_code": "E 249 - 250",
      "additive_inss_code": null,
      "additive_is_a_group": "YES",
      "additive_message": null,
      "additive_name": "Nitrites",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 5,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3057",
      "food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
      "food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded  in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices.  Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some  products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared  from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation  product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded  in oval and round shapes of different thickness and weight  and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the  permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
      "food_category_level": "8.2",
      "group_members": "POL-FAD-IMPORT-3056,POL-FAD-IMPORT-3058",
      "legislation_application_date": null,
      "legislation_entry_into_force_date": "29/10/2023",
      "legislation_oj_ref": "OJ L series, 09/10/2023 p.",
      "legislation_pub_date": "09/10/2023",
      "legislation_reference": "2023/21089.10.2023<strong>COMMISSION REGULATION (EU) 2023/2108</strong><strong>of 6&nbsp;October 2023</strong><strong>amending Annex II to Regulation (EC) No&nbsp;1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No&nbsp;231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)</strong><strong>(Text with EEA relevance)</strong>",
      "legislation_short": "COMMISSION REGULATION (EU) 2023/2108  of 6 October 2023 amending Annex\nII to Regulation (EC) No 1333/2008 of the European Parliament and of the\nCouncil  and the Annex to Commission Regulation (EU) No 231/2012 as\nregards food additives nitrites (E  249-250) and nitrates (E 251-252)",
      "legislation_url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32023R2108&amp;qid=1699260761484",
      "member_of_groups": null,
      "policy_item_code": "POL-FAD-IMPORT-3057",
      "policy_item_id": 330859,
      "restriction_comment": "only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada,\ncostilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst,\nšašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar\nwołowy (danie tatarskie) and golonka peklowana  Period of application:\nfrom 9 October 2025’;",
      "restriction_note": "The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45&nbsp;mg/kg expressed as NO2 ion.’;",
      "restriction_type": "ML",
      "restriction_unit": "mg/kg",
      "restriction_value": "80"
    }
  ]
}