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Lionel Fynn Partner |
Philip Day Partner |
Jon Payne Solicitor, Barrister |
Sandra Graham Consultant solicitor |
Nitrate/Nitrite guidance for meat
The Food Standards Agency has revised its guidance to The Miscellaneous Food Additives and the Sweeteners in Food (Amendment) (England) Regulations 2007, which set limits in relation to nitrate and nitrite additives to meat. In common with much food legislation within the UK, these Reguations are based on European Union requirements.
Certain exceptions may apply to the limits, as derogations have been requested from the EU in relation to :
- traditional immersion cured meat products, including Wiltshire bacon and Wiltshire ham and similar products and cured tongue;
- traditional dry cured meat products, including dry cured bacon and dry cured ham and similar products; and
- other traditionally cured meat products, which includes jellied veal and brisket.
A copy of the guidance can be obtained from the Food Standards Agency or by clicking here
email :karen @hlf-law.co.uk
Tel : 0800 043 0538
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