In March 2023, the European Food Safety Authority released a Scientific Opinion concerning the risk assessment of N-nitrosamines in food. This opinion was further supported by the German Federal Institute on Risk Assessment in their April publication, Opinion Nr. 016/2023. Out of the 32 nitrosamines that were examined, EFSA has identified 10 substances as being both carcinogenic and genotoxic.
Nitrosamines are among the most potent carcinogens in animal experiments. As a result, it is not possible to establish any limit values below which nitrosamines can be deemed safe. The principle of minimization is applicable in this case.
According to the EFSA Opinion, the highest contribution to nitrosamine intake in all age groups comes from meat and meat products. Additionally, nitrosamines may also be present in fish, cocoa, beer, other alcoholic beverages, processed vegetables, cereals, milk and dairy products, as well as fermented, pickled, and spiced foods.
To prioritize preventive health protection, the intake of nitrite and nitrate in food is regulated with maximum quantity limits. This is because nitrite and nitrate can reduce the blood's ability to transport oxygen and contribute to the formation of carcinogenic nitrosamines, as seen in animal experiments.
When delivering these products to consumers, it is important to adhere to the established maximum quantities. Currently, the maximum level for nitrite is 50 mg/kg (as sodium nitrite), and for nitrate, it is 250 mg/kg (as sodium nitrate). Recent scientific findings suggest that it may be possible to further reduce the use of nitrite and nitrate while maintaining the microbiological stability of raw cured products. As a result, we can anticipate new lower maximum levels in the near future.
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By utilizing our food safety analytics, you gain access to a wealth of information that goes beyond the scope of the European Food Safety Authority's opinion. Our team of experts continuously analyzes scientific research, regulatory changes, and industry trends to provide you with a holistic understanding of the risks associated with nitrosamines and other contaminants in food.
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