E252

Potassium nitrate

E Number E252
Name Potassium nitrate
Class Preservatives
Groups Nitrates
Additional details Preservative, antimicrobials
Origin Synthetic
Common applications
Observations By itself, nitrates are non-toxic, being the high danger its conversion in nitrites, leading to the subsequent formation of nitrosamines (carcinogenic compounds and triggers the destruction of red blood cells, which at middle-long terms lead to cardiovascular disorders).
Evaluation Precaution

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Conditions of use in food categories

Category Number Category Name Maximum Level (mg/l or mg/kg as appropriate) Details Restrictions/exceptions
01.7.2 Ripened cheese150In the cheese milk or equivalent level if added after removal of whey and addition of wateronly hard, semi-hard and semi-soft cheese
01.7.4 Whey cheese150In the cheese milk or equivalent level if added after removal of whey and addition of wateronly cheese milk of hard, semi-hard and semi-soft cheese
01.7.6 Cheese products (excluding products falling in category 16)150In the cheese milk or equivalent level if added after removal of whey and addition of wateronly hard, semi-hard and semi-soft ripened products
01.8 Dairy analogues, including beverage whiteners150In the cheese milk or equivalent level if added after removal of whey and addition of wateronly dairy-based cheese analogue
08.2.1 Non-heat-treated processed meat150Maximum amount that may be added during manufacturing 
08.2.4.1 Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)250Maximum residual amount, residue level at the end the production process Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environmentonly Wiltshire bacon and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures
08.2.4.1 Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)250Maximum residual amount, residue level at the end the production process Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environmentonly Wiltshire ham and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days. The immersion brine solution also includes microbiological starter cultures
08.2.4.1 Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)250Maximum residual amount, residue level at the end the production process Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environmentonly Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinho fumado and similar products: Immersion cured for 3 to 5 days. Product is not heat-treated and has a high water activity
08.2.4.1 Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)10Maximum residual amount, residue level at the end the production process Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environmentonly cured tongue : Immersion cured for at least 4 days and pre-cooked
08.2.4.1 Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)300Maximum added amountonly kylmâsavustettu poronliha/kallrökt renkött : Meat is injected with curing solution followed by immersion curing. Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks
08.2.4.1 Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)250Maximum added amount Without added nitrites Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environmentonly bacon, filet de bacon and similar products: Immersion cured for 4 to 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C, possibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at 12 to 14 °C.
08.2.4.1 Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)250Maximum residual amount, residue level at the end the production processonly rohschinken, nassgepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation
08.2.4.2 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).250Maximum residual amount, residue level at the end the production process Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environmentonly dry cured bacon and similar products: Dry curing followed by maturation for at least 4 days
08.2.4.2 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).250Maximum residual amount, residue level at the end the production process Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environmentonly dry cured ham and similar products: Dry curing followed by maturation for at least 4 days
08.2.4.2 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).250Maximum residual amount, residue level at the end the production process Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environmentonly jamon curado, paleta curada, lomo embuchado y cecina and similar products: Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days
08.2.4.2 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).250Maximum residual amount, residue level at the end the production process Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environmentonly presunto, presunto da pa and paio do lombo and similar products: Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 months
08.2.4.2 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).250Maximum residual amount, residue level at the end the production process Without added nitrites Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environmentonly jambon sec, jambon sel and other similar dried cured products: Dry cured for 3 days + 1 day/kg followed by a 1-week post-salting period and an ageing/ripening period of 45 days to 18 months
08.2.4.2 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).250Maximum residual amount, residue level at the end the production process Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environmentonly rohschinken, trockengepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation
08.2.4.3 Other traditionally cured products. (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)250Maximum residual amount, residue level at the end the production process Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environmentonly rohschinken, trocken-/nasgepökelt and similar products: Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation
08.2.4.3 Other traditionally cured products. (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)10Maximum residual amount, residue level at the end the production process Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environmentonly jellied veal and brisket : Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours
08.2.4.3 Other traditionally cured products. (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)300Without added nitrites Maximum added amountonly rohwürste (salami and kantwurst) : Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7
08.2.4.3 Other traditionally cured products. (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)250Without added nitrites Maximum added amount Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environmentonly Salchichon y chorizo traducionales de larga curacion and similar products: Maturation period of at least 30 days
08.2.4.3 Other traditionally cured products. (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)250Without added nitrites Maximum added amount Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environmentonly saucissons sec and similar products : raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7
09.2 Processed fish and fishery products including mollusks and crustaceans500only pickled herring and sprat