In addition to the maximum quantities used, maximum quantities for residual nitrite and nitrate values up to the best-before date are now also regulated. The residual amounts of nitrites and nitrates are now expressed as a corresponding molecular ion and can be easily converted from the previous specifications as sodium nitrite or sodium nitrate by means of a factor. The changes apply throughout the entire shelf life until the end of the best-before date, whereas previously only the values at the end of the production process were decisive.

When determining the residual amount, nitrate or nitrite ions from all sources, i.e. all ingredients used, are taken into account. The consideration includes both obvious sources, such as nitrite curing salt used, and non-additives, such as ingredients that sometimes contain a high nitrate content (e.g. vegetable powder, spices, etc.). 

Nitrate contamination of drinking water, which varies from region to region, may also have an effect on the total content in the final product. 

For fermented sausage and raw cured meat products, the use of starter cultures supports nitrate degradation and thus ensures lower residual nitrate values. 

All our maturing cultures support nitrate reduction. 

These cultures are able to convert nitrate into nitrite, which is then chemically converted to NO and reacts with various meat proteins, including stable curing red (nitrosomychromogen). 

The starter cultures thus actively contribute to the reduction of residual nitrite and nitrate levels. 

In general, it can be said that the new regulations now place responsibility on users and manufacturers to verify compliance with the requirements. Ultimately, a check on the final product and over the entire shelf life is required.