Part C Other preservatives
| EC No. | Name | Food | Maximum level |
|---|---|---|---|
| E 230 | Biphenyl, diphenyl | Surface treatment of citrus fruits | 70 mg/kg |
| E 231 E 232 | Orthophenyl phenol } Sodium orthophenyl phenol } | Surface treatment of citrus fruits | 12 mg/kg individually or in combination expressed as orthophenyl phenol |
| E 233 | Thiabendazole | Surface treatment of: citrus fruit bananas | 6 mg/kg 3 mg/kg |
| E 234 | Nisinf1 | Semolina and tapioca puddings and similar products Ripened cheese and processed cheese Clotted cream | 3 mg/kg 12.5 mg/kg 10 mg/kg |
| E 235 | Natamycin | Surface treatment of: hard, semi-hard and semi-soft cheese dried, cured sausages | } 1 mg/dm2 surface (not present at a depth of 5 mm) |
| E 239 | Hexamethylene tetramine | Provolonecheese | 25 mg/kg residual amount, expressed as formaldehyde |
| E 242 | Dimethyl dicarbonate | Non-alcoholic flavoured drinks Alcohol-free wine Liquid-tea concentrate | } 250 mg/l ingoing amount, residues not detectable |
| E 284 E 285 | Boric acid Sodium tetraborate (borax) | Sturgeons' eggs (Caviar) | 4 g/kg expressed as boric acid |
| EC No. | Name | Food | Indicative ingoing amount mg/kg | Residual amount mg/kg |
|---|---|---|---|---|
| E 249 E 250 | Potassium nitritef2 Sodium nitrite | Non-heat-treated, cured, dried meat products Other cured meat products Canned meat productsFoie gras, foie gras entier, blocs de foie gras Cured bacon | 150f3 150 | 50f4 100 175 |
| E 251 E 252 | Sodium nitrate Potassium nitrate | Cured meat products Canned meat products Hard, semi-hard and semi-soft cheese Dairy-based cheese analogue Pickled herring and sprat | 300 | 250f5 50 200f6 |
| E 280 E 281 E 282 E 283 | Propionic acidf7 Sodium propionate Calcium propionate Potassium propionate | Pre-packed sliced bread and rye bread Energy reduced bread Partially baked, pre-packed bread Pre-packed fine bakery wares (including flour confectionery) with a water activity of more than 0.65 Pre-packed Rolls, buns andpitta Christmas puddingPre-packed bread | 3000 mg/kg expressed as propionic acid 2000 mg/kg expressed as propionic acid 1000 mg/kg expressed as propionic acid | |
| E 1105 | Lysozyme | Ripened cheese | quantum satis |
Annotations
Footnotes
- f1
-
This substance may be present naturally in certain cheeses as a result of fermentation processes.
- f2
-
When labelled `for food use', nitrite may only be sold in a mixture with salt or a salt substitute.
- f3
-
Expressed as NaNO2.
- f4
-
Residual amount at point of sale to the final consumer, expressed as NaNO2.
- f5
-
Expressed as NaNO3.
- f6
-
Residual amount nitrite formed from nitrate included, expressed as NaNO2.
- f7
-
Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice.