Addition of nitrite in "Carpaccio"

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May 16, 2018 - Foods

Addition of nitrite in "Carpaccio"

The ALTS addressed the question of whether the addition of nitrite to a raw "carpaccio" is permissible under the European additives regulation at its 80th working session in November 2017.

According to Regulation (EC) No 853/2004, "carpaccio" (raw beef slices) is considered a meat preparation. The addition of nitrite for curing such a product is therefore regulated in Annex II, Category 08.2 of Regulation (EC) No 1333/2008.

The addition of nitrite in the production of "carpaccio" is not permitted according to the European additives regulation.

The testing for nitrite in foods is a regular component of our services. We provide you with fast and reliable results.