Fjölrit RALA - 22.03.1979, Side 60

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Table 2b
The legal limits of potassium and sodium nitrite
in different food products in several countries ,
g/kg
„ . Cheese and oun ry cheese products Meat products Canned f ish Shell- f ish Fish roe
Iceland 0 0.1 0.11 2 (3) 0
Austria 0.2 0 0 0
U.S.A. 0 0.2 0.2 0 0
England O o 0.2 0 0 0
Belgium 0.2 0 0 0
Denmark 0 0 .075-0.175 0 0 0
Finland 0 0.15 0 0 0
France 0.15 0 0 0
Holland 0.5 0 0 0
Ireland 0.2 0 0 0
Israel 0.2 0 0 0
Italy 0.15 0 0 0
Japan 0.07 0 0 0
Canada (1) 0 0 0
Luxembourg GMP 0 0 0
Norway 0 0.06-0.2 0 0 0
Portugal 0 0 0
Spain 0 0 0
Sweden 0 0.2 0 0 0
Switzerland 0.2 0 0 0
Germany GMP 0 0 0
(1) See table 2a
(2) The maximum for canned products is 25 mg/kg
since 1977-07-01
(3) Only in canned meat dough
Explanations of the table:
0 - the compound is banned
blank = reguiations unknown
GMP = Good Manufacturing Practice
NB According to table 2a and 2b (taken from Vor Pöda nr. 2,
1977, Food Additives Tables), the same maximum limits are
valid for sodium and potassium nitrite. The same is true
of potassium and sodium nitrate.
On the other hand, however, the Icelandic regulation nr.
243/1974, sets the maximum limit for nitrate itself cal-
culated as potassium nitrate, but for nitrite itself as
sodium nitrite. ' .