Regulation (EC) No 1333/2008 of the European Parliament and of the CouncilShow full title

ANNEX II Table 34: rows 1501 - 1750

[F1 [F2 E 262	Sodium acetates	quantum satis		only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added]
[F3 E 263	Calcium acetate	quantum satis		only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added]
[F3 E 270	Lactic acid	quantum satis		only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added]
[F2 E 300	Ascorbic acid	quantum satis		only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
E 301	Sodium ascorbate	quantum satis		only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
E 302	Calcium ascorbate	quantum satis		only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
E 325	Sodium lactate	quantum satis		only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
E 326	Potassium lactate	quantum satis		only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
[F3 E 327	Calcium Lactate	quantum satis		only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added]
E 330	Citric acid	quantum satis		only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
E 331	Sodium citrates	quantum satis		only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
E 332	Potassium citrates	quantum satis		only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
E 333	Calcium citrates	quantum satis		only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added
E 338-452	Phosphoric acid — phosphates — di — tri — and polyphosphates	5 000	(1) (4)	only breakfast sausages: in this product, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving the product its typical appearance; Finnish grey salted Christmas ham burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat, Kasseler, Bräte, Surfleisch, toorvorst, šašlõkk, and ahjupraad]
[F3 E 401	Sodium alginate	quantum satis		only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap gyros and souvlaki
E 402	Potassium alginate	quantum satis		only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap gyros and souvlaki
E 403	Ammonium alginate	quantum satis		only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap gyros and souvlaki
E 404	Calcium alginate	quantum satis		only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki
E 407	Carrageenan	quantum satis		only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki,
E 407a	Processed euchema seaweed	quantum satis		only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap , gyros and souvlaki
E 410	Locust bean gum	quantum satis		only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki
E 412	Guar gum	quantum satis		only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki
E 413	Tragacanth	quantum satis		only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap , gyros and souvlaki
E 415	Xanthan gum	quantum satis		only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki
E 500	Sodium carbonates	quantum satis		only poultry meat preparations, mici, bifteki, soutzoukaki, kebap, seftalia, ćevapčići and pljeskavice]
E 553b	Talc	quantum satis		only surface treatment of sausages
[F3 E 1414	Acetylated distarch phosphate	quantum satis		only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together, gyros, souvlaki, bifteki, soutzoukaki, kebap and seftalia
E 1442	Hydroxy propyl distarch phosphate	quantum satis		only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together, g yros, souvlaki, bifteki, soutzoukaki, kebap and seftalia]
	(1): The additives may be added individually or in combination
	(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
	(4): The maximum level is expressed as P 2 O 5
	[F3 (7): Maximum amount that may be added during manufacturing
	(7): Maximum amount is expressed as Sodium nitrite]
[F2 08.3	Meat products]
[F2 08.3.1	Non-heat–treated meat products]
	Group I	Additives
	E 100	Curcumin	20		only sausages
	E 100	Curcumin	quantum satis		only pasturmas
	E 101	Riboflavins	quantum satis		only pasturmas
	[F4 E 110	Sunset yellow FCF/Orange Yellow S	15		only sobrasada]
	[F5 E 120	Cochineal, Carminic acid, Carmines	100		only sausages Period of application: until 31 July 2014
	E 120	Cochineal, Carminic acid, Carmines	100	(66)	only sausages Period of application: from 1 August 2014]
	E 120	Cochineal, Carminic acid, Carmines	200		only chorizo sausage/salchichon
	[F5 E 120	Cochineal, Carminic acid, Carmines	quantum satis		only pasturmas Period of application: until 31 July 2014
	E 120	Cochineal, Carminic acid, Carmines	quantum satis	(66)	only pasturmas Period of application: from 1 August 2014]
	[F4 E 124	Ponceau 4R, Cochineal Red A	50		only chorizo sausage/salchichon]
	[ F6 ]
	E 150a-d	Caramels	quantum satis		only sausages
	E 160a	Carotenes	20		only sausages
	E 160c	Paprika extract, capsanthin, capsorubin	10		only sausages
	E 162	Beetroot Red, betanin	quantum satis		only sausages
	E 200-219	Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates	quantum satis	(1) (2)	only surface treatment of dried meat products
	E 235	Natamycin	1	(8)	only surface treatment of dried cured sausages
	E 249-250	Nitrites	150	(7)
	E 251-252	Nitrates	150	(7)
	E 315	Erythorbic acid	500		only cured meat products and preserved meat products
	E 316	Sodium erythorbate	500		only cured meat products and preserved meat products
	E 310-320	Gallates, TBHQ and BHA	200	(1) (13)	only dehydrated meat
	E 315	Erythorbic acid	500	(9)	only cured products and preserved products
	E 316	Sodium erythorbate	500	(9)	only cured products and preserved products
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	5 000	(1) (4)
	E 392	Extracts of rosemary	100	(46)	only dried sausages
	[F7 E 392	Extracts of rosemary	15	(46)	only meat with a fat content not higher than 10 %, excluding dried sausages
	E 392	Extracts of rosemary	150	(41) (46)	only meat with a fat content higher than 10 %, excluding dried sausages]
	E 392	Extracts of rosemary	150	(46)	only dehydrated meat
	E 553b	Talc	quantum satis		surface treatment of sausages
	E 959	Neohesperidine DC	5		as flavour enhancer only
		(1): The additives may be added individually or in combination
		(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
		(4): The maximum level is expressed as P 2 O 5
		(7): Maximum amount that may be added during manufacturing
		(8): mg/dm 2 surface, not present at a depth of 5 mm
		(9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid
		(13): Maximum limit expressed on fat
		(41): Expressed on fat basis
		(46): As the sum of carnosol and carnosic acid
		[F8 (66): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013]
[F2 08.3.2	Heat–treated meat products]
	Group I	Additives			except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben
	E 100	Curcumin	20		only sausages, pâtés and terrines
	[F5 E 120	Cochineal, Carminic acid, Carmines	100		only sausages, patés and terrines Period of application: until 31 July 2014
	E 120	Cochineal, Carminic acid, Carmines	100	(66)	only sausages, patés and terrines Period of application: from 1 August 2014]
	E 129	Allura Red AG	25		only luncheon meat
	E 150a-d	Caramels	quantum satis		only sausages, pâtés and terrines
	E 160a	Carotenes	20		only sausages, pâtés and terrines
	E 160c	Paprika extract, capsanthin, capsorubin	10		only sausages, pâtés and terrines
	E 162	Beetroot Red, betanin	quantum satis		only sausages, pâtés and terrines
	E 200-203; 214-219	Sorbic acid — sorbates; p-hydroxybenzoates	1 000	(1) (2)	only pâté
	E 200-203	Sorbic acid — sorbates	1 000	(1) (2)	only aspic
	[F9 E 200-219	Sorbic acid — sorbates, Benzoic acid — benzoates; p-hydroxybenzoates	quantum satis	(1) (2)	only surface treatment of dried meat products]
	E 210-213	Benzoic acid — benzoates	500	(1) (2)	only aspic
	[F9 E 235	Natamycin	1	(8)	only surface treatment of dried cured sausages]
	[F10 E 243	Ethyl lauroyl arginate	160		Except emulsified sausages, smoked sausages and liver paste]
	E 249-250	Nitrites	150	(7) (59)	Except sterilised meat products (Fo > 3,00)
	E 249-250	Nitrites	100	(7) (58) (59)	only sterilised meat products (Fo > 3,00)
	E 300	Ascorbic acid	quantum satis		only foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj tömbben
	E 301	Sodium ascorbate	quantum satis		only foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj tömbben
	E 315	Erythorbic acid	500	(9)	only cured meat products and preserved meat products
	E 316	Sodium erythorbate	500	(9)	only cured meat products and preserved meat products
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	5 000	(1) (4)	except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben
	E 385	Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)	250		only libamáj, libamáj egészben, libamáj tömbben
	[F7 E 392	Extracts of rosemary	15	(46)	only meat with a fat content not higher than 10 %, excluding dried sausages
	E 392	Extracts of rosemary	150	(41) (46)	only meat with a fat content higher than 10 %, excluding dried sausages]
	E 392	Extracts of rosemary	100	(46)	only dried sausages
	E 392	Extracts of rosemary	150	(46)	Only dehydrated meat
	E 427	Cassia gum	1 500
	E 473-474	Sucrose esters of fatty acids — sucroglycerides	5 000	(1), (41)	except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben
	E 481-482	Stearoyl-2-lactylates	4 000	(1)	only minced and diced canned meat products
	E 553b	Talc	quantum satis		surface treatment of sausages only
	E 959	Neohesperidine DC	5		as flavour enhancer only, except for foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben
		(1): The additives may be added individually or in combination
		(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
		(4): The maximum level is expressed as P 2 O 5
		(7): Maximum amount that may be added during manufacturing
		[F9 (8): mg/dm 2 surface (not present at a depth of 5 mm)]
		(9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid
		(41): Expressed on fat basis
		(46): As the sum of carnosol and carnosic acid
		(58): Fo-value 3 is equivalent to 3 minutes heating at 121 °C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans)
		(59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment
		[F8 (66): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013]
[F2 08.3.3	Casings and coatings and decorations for meat]
	Group I	Additives
	Group II	Colours at quantum satis	quantum satis		except edible external coating of pasturmas
	[F5 Group III	Colours with combined maximum limit	500		only decorations and coatings except edible external coating of pasturma s Period of application: until 31 July 2014
	Group III	Colours with combined maximum limit	500	(78)	only decorations and coatings except edible external coating of pasturma s Period of application: from 1 August 2014]
	[F5 Group III	Colours with combined maximum limit	quantum satis		only edible casings Period of application: Until 31 July 2014
	Group III	Colours with combined maximum limit	quantum satis	(78)	only edible casings Period of application: From 1 August 2014]
	E 100	Curcumin	quantum satis		only edible external coating of pasturmas
	E 101	Riboflavins	quantum satis		only edible external coating of pasturmas
	[F5 E 120	Cochineal, Carminic acid, Carmines	quantum satis		only edible external coating of pasturma s Period of application: until 31 July 2014
	E 120	Cochineal, Carminic acid, Carmines	quantum satis	(78)	only edible external coating of pasturma s Period of application: from 1 August 2014]
	E 160b	Annatto, Bixin, Norbixin	20
	[F11 E 104	Quinoline Yellow	50	(61)	only decorations and coatings except edible external coating of pasturmas
	E 110	Sunset Yellow FCF/Orange Yellow S	35	(61)	only decorations and coatings except edible external coating of pasturmas
	E 124	Ponceau 4R, Cochineal Red A	55	(61)	only decorations and coatings except edible external coating of pasturmas]
	E 160d	Lycopene	500		only decorations and coatings except edible external coating of pasturmas
	[F11 E 104	Quinoline Yellow	10	(62)	only edible casings]
	E 160d	Lycopene	30		only edible casings
	E 200-203	Sorbic acid — sorbates	quantum satis		only collagen-based casings with water activity greater than 0,6
	E 200-203; 214-219	Sorbic acid — sorbates; p-hydroxybenzoates	1 000	(1) (2)	only jelly coatings of meat products (cooked, cured or dried)
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	4 000	(1) (4)	only glazings for meat
	[F12 E 339	Sodium phosphates	12 600	(4) (80)	only in natural casings for sausages]
		(1): The additives may be added individually or in combination
		(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
		[F13 (4): The maximum level is expressed as P 2 O 5]
		[F11 (61): The total quantity of E 104, E 110, E 124 and the colours in Group III shall not exceed the maximum listed for Group III
		(62): The total quantity of E 104 and the colours in Group III shall not exceed the maximum listed for Group III]
		[F8 (78): Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 10 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013]
		[F12 (80): Carry-over in the final product shall not exceed 250 mg/kg]
[F2 08.3.4	Traditionally cured meat products with specific provisions concerning nitrites and nitrates]
[F2 08.3.4.1	Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)]
	E 249-250	Nitrites	175	(39)	only 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
	E 251-252	Nitrates	250	(39) (59)	only 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
	E 249-250	Nitrites	100	(39)	only 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
	E 251-252	Nitrates	250	(39) (59)	only 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
	E 249-250	Nitrites	175	(39)	only 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
	E 251-252	Nitrates	250	(39) (59)	only 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
	E 249-250	Nitrites	50	(39)	only cured tongue : Immersion cured for at least 4 days and pre-cooked
	E 251-252	Nitrates	10	(39) (59)	only cured tongue : Immersion cured for at least 4 days and pre-cooked
	E 249-250	Nitrites	150	(7)	only 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
	E 251-252	Nitrates	300	(7)	only 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
	E 249-250	Nitrites	150	(7)	only 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
	E 251-252	Nitrates	250	(7) (40) (59)	only 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.
	E 249-250	Nitrites	50	(39)	only 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
	E 251-252	Nitrates	250	(39)	only 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
		(7): Maximum added amount
		(39): Maximum residual amount, residue level at the end the production process
		(40): Without added nitrites
		(59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment
[F2 08.3.4.2	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)]
	E 249-250	Nitrites	175	(39)	only dry cured bacon and similar products Dry curing followed by maturation for at least 4 days
	E 251-252	Nitrates	250	(39) (59)	only dry cured bacon and similar products : Dry curing followed by maturation for at least 4 days
	E 249-250	Nitrites	100	(39)	only dry cured ham and similar products : Dry curing followed by maturation for at least 4 days
	E 251-252	Nitrates	250	(39) (59)	only dry cured ham and similar products : Dry curing followed by maturation for at least 4 days
	E 251-252	Nitrates	250	(39) (59)	only 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
	E 249-250	Nitrites	100	(39)	only 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 month
	E 251-252	Nitrates	250	(39) (59)	only 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
	E 251-252	Nitrates	250	(39) (40) (59)	only 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
	E 249-250	Nitrites	50	(39)	only 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
	E 251-252	Nitrates	250	(39) (59)	only 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
		(39): Maximum residual amount, residue level at the end the production process
		(40): Without added nitrites
		(59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment
[F2 08.3.4.3	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)]
	E 249-250	Nitrites	50	(39)	only 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
	E 251-252	Nitrates	250	(39) (59)	only 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
	E 249-250	Nitrites	50	(39)	only 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
	E 251-252	Nitrates	10	(39) (59)	only 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
	E 251-252	Nitrates	300	(40) (7)	only rohwürste (salami and kantwurst) : Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7
	E 251-252	Nitrates	250	(40) (7) (59)	only Salchichon y chorizo traducionales de larga curacion and similar products : Maturation period of at least 30 days
	E 249-250	Nitrites	180	(7)	only vysočina, selský salám, turistický trvanlivý salám, poličan, herkules, lovecký salám, dunjaská klobása, paprikás and similar products : Dried product cooked to 70 °C followed by 8 to 12-day drying and smoking process. Fermented product subject to 14 to 30-day three-stage fermentation process followed by smoking
	E 251-252	Nitrates	250	(40) (7) (59)	only 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
		(7): Maximum added amount
		(39): Maximum residual amount, residue level at the end the production process
		(40): Without added nitrites
		(59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment
09	Fish and fisheries products
09.1	Unprocessed fish and fisheries products
09.1.1	Unprocessed fish
	Group IV	Polyols	quantum satis		only frozen and deep-frozen unprocessed fish for purposes other than sweetening
	E 300	Ascorbic acid	quantum satis
	E 301	Sodium ascorbate	quantum satis
	E 302	Calcium ascorbate	quantum satis
	E 315	Erythorbic acid	1 500	(9)	only frozen and deep-frozen fish with red skin
	E 316	Sodium erythorbate	1 500	(9)	only frozen and deep-frozen fish with red skin
	E 330	Citric acid	quantum satis
	E 331	Sodium citrates	quantum satis
	E 332	Potassium citrates	quantum satis
	E 333	Calcium citrates	quantum satis
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	5 000	(1) (4)	only frozen and deep-frozen fish fillets
		(1): The additives may be added individually or in combination
		(4): The maximum level is expressed as P 2 O 5
		(9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid
09.1.2	Unprocessed molluscs and crustaceans
	Group IV	Polyols	quantum satis		only frozen and deep-frozen unprocessed crustaceans, molluscs and cephalopods; for purposes other than sweetening
	E 220-228	Sulphur dioxide — sulphites	150	(3) (10)	only fresh, frozen and deep-frozen crustaceans and cephalopods; crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units
	E 220-228	Sulphur dioxide — sulphites	200	(3) (10)	only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units
	E 220-228	Sulphur dioxide — sulphites	300	(3) (10)	only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units
	E 300	Ascorbic acid	quantum satis
	E 301	Sodium ascorbate	quantum satis
	E 302	Calcium ascorbate	quantum satis
	E 330	Citric acid	quantum satis
	E 331	Sodium citrates	quantum satis
	E 332	Potassium citrates	quantum satis
	E 333	Calcium citrates	quantum satis
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	5 000	(1) (4)	only frozen and deep-frozen molluscs and crustaceans
	E 385	Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)	(75)		only frozen and deep-frozen crustaceans
	E 586	4-Hexylresorcinol	2	(42)	only in fresh, frozen or deep-frozen crustacean meat
		(1): The additives may be added individually or in combination
		(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
		(4): The maximum level is expressed as P 2 O 5
		(10): Maximum limits in edible parts
		(42): As a residue
09.2	Processed fish and fishery products including molluscs and crustaceans
	Group I	Additives
	Group II	Colours at quantum satis	quantum satis		only surimi and similar products and salmon substitutes
	Group III	Colours with combined maximum limit	500		only surimi and similar products and salmon substitutes
	[F14 E 100	Curcumin	100	(35)	only fish paste and crustacean paste]
	E 101	Riboflavins	quantum satis		only fish paste and crustacean paste
	E 102	Tartrazine	100	(35)	only fish paste and crustacean paste
	[ F6
	F6 ]
	[F11 E 110	Sunset Yellow FCF/Orange Yellow S	200	(63)	only in salmon substitutes based on Theragra chalcogramma and Pollachius virens]
	E 120	Cochineal, Carminic acid, Carmines	100	(35)	only fish paste and crustacean paste
	E 122	Azorubine, Carmoisine	100	(35)	only fish paste and crustacean paste
	[ F6 ]
	[F11 E 124	Ponceau 4R, Cochineal Red A	200	(63)	only in salmon substitutes based on Theragra chalcogramma and Pollachius virens]
	E 140	Chlorophylls, Chlorophyllins	quantum satis		only fish paste and crustacean paste
	E 141	Copper complexes of chlorophylls and chlorophyllins	quantum satis		only fish paste and crustacean paste]

Textual Amendments

F1 Substituted by 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).

F2 Substituted by Commission Regulation (EU) No 601/2014 of 4 June 2014 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations (Text with EEA relevance).

F3 Inserted by Commission Regulation (EU) No 601/2014 of 4 June 2014 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations (Text with EEA relevance).

F4 Substituted by Commission Regulation (EU) No 232/2012 of 16 March 2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Orange Yellow S (E 110) and Ponceau 4R, Cochineal Red A (E 124) (Text with EEA relevance).

F5 Substituted by Commission Regulation (EU) No 380/2012 of 3 May 2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium-containing food additives (Text with EEA relevance).

F6 Deleted by Commission Regulation (EU) No 232/2012 of 16 March 2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Orange Yellow S (E 110) and Ponceau 4R, Cochineal Red A (E 124) (Text with EEA relevance).

F7 Substituted by Commission Regulation (EU) No 723/2013 of 26 July 2013 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of extracts of rosemary (E 392) in certain low fat meat and fish products (Text with EEA relevance).

F8 Inserted by Commission Regulation (EU) No 380/2012 of 3 May 2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium-containing food additives (Text with EEA relevance).

F9 Inserted by Commission Regulation (EU) No 438/2013 of 13 May 2013 amending and correcting Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of certain food additives (Text with EEA relevance).

F10 Inserted by Commission Regulation (EU) No 506/2014 of 15 May 2014 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Ethyl lauroyl arginate as a preservative in certain heat-treated meat products (Text with EEA relevance).

F11 Inserted by Commission Regulation (EU) No 232/2012 of 16 March 2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for Quinoline Yellow (E 104), Sunset Yellow FCF/Orange Yellow S (E 110) and Ponceau 4R, Cochineal Red A (E 124) (Text with EEA relevance).

F12 Inserted by Commission Regulation (EU) No 1069/2013 of 30 October 2013 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of sodium phosphates (E 339) in natural casings for sausages (Text with EEA relevance).

F13 Substituted by Commission Regulation (EU) No 1069/2013 of 30 October 2013 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of sodium phosphates (E 339) in natural casings for sausages (Text with EEA relevance).

F14 Substituted by Commission Regulation (EU) No 438/2013 of 13 May 2013 amending and correcting Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of certain food additives (Text with EEA relevance).