Intake assessment of the food additives nitrites (E 249 and E 250) and nitrates (E 251 and E 252) RIVM Letter report 2016-0208 R.C. Sprong│E.M. Niekerk│M.H. Beukers Intake assessment of the food additives nitrites (E 249 and E 250) and nitrates (E 251 and E 252) RIVM Letter report 2016-0208 R.C. Sprong│E.M. Niekerk│M.H. Beukers RIVM letter report 2016-0208 Colophon © RIVM 2017 Parts of this publication may be reproduced, provided acknowledgement is given to: National Institute for Public Health and the Environment, along with the title and year of publication. R.C. Sprong (author),RIVM E.M. Niekerk (author),RIVM M.H. Beukers (author),RIVM Contact: Corinne Sprong Centre for Nutrition, Prevention and Health Services, Department of Food Safety
[email protected] This investigation has been performed by order and for the account of the Ministry of Public Health, Welfare and Sports, within the framework of KV 5.1.5 This is a publication of: National Institute for Public Health and the Environment P.O. Box 1 | 3720 BA Bilthoven The Netherlands www.rivm.nl/en Page 2 of 61 RIVM Letter report 2016-0208 Synopsis Intake assessment of the food additives nitrite (E 249 and E 250) and nitrate (E 251 and E 252). Nitrate and nitrite are authorised as preservatives in certain food products, such as salami, ham (nitrite) and cheese (nitrate). They prevent food spoilage and protect the consumer against food-borne pathogens. Next to that, nitrate and nitrite play a role in food colour retention and contribute to flavour formation of the food.