USFDA (FSI
S/ CFR) Limits for Sodium Nitrate in Meat Products
In the United States, sodium nitrate/nitrite usage in cured meat is regulated under:
USDA FSIS (F
ood Safety and Inspection Service)
21 CFR Part 172.170 & 9 CFR 424.21(c) (Safe and suitable curing agents)
1. Maximum Allowable Sodium Nitrite / Nitrate Levels
US regulations express limits mostly in terms of sodium nitrite, but sodium nitrate is allowed as a reservoir compound for slow curing.
Source Regulations
9 CFR 424.21(c) – Safe and Suitable Ingredients Used in the Production of Meat Products
FSIS Direct
ive 7120.1 – Safe & suitable nitrite/nitrate uses
21 CFR 172.170 – Food additives: Nitrates/Nitrites
FSIS C
ompliance Guideline for Cured Meat
S/ CFR) Limits for Sodium Nitrate in Meat Products
In the United States, sodium nitrate/nitrite usage in cured meat is regulated under:
USDA FSIS (F
ood Safety and Inspection Service)
21 CFR Part 172.170 & 9 CFR 424.21(c) (Safe and suitable curing agents)
1. Maximum Allowable Sodium Nitrite / Nitrate Levels
US regulations express limits mostly in terms of sodium nitrite, but sodium nitrate is allowed as a reservoir compound for slow curing.
Source Regulations
9 CFR 424.21(c) – Safe and Suitable Ingredients Used in the Production of Meat Products
FSIS Direct
ive 7120.1 – Safe & suitable nitrite/nitrate uses
21 CFR 172.170 – Food additives: Nitrates/Nitrites
FSIS C
ompliance Guideline for Cured Meat
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