[Code of Federal Regulations]
[Title 21, Volume 3]
[Revised as of April 1, 2006]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR170.60]
[Page 21]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 170_FOOD ADDITIVES--Table of Contents
Subpart C_Specific Administrative Rulings and Decisions
Sec. 170.60 Nitrites and/or nitrates in curing premixes.
(a) Nitrites and/or nitrates are food additives when combined in
curing premixes with spices and/or other flavoring or seasoning
ingredients that contain or constitute a source of secondary or tertiary
amines, including but not limited to essential oils, disodium inosinate,
disodium guanylate, hydrolysates of animal or plant origin (such as
hydrolyzed vegetable protein), oleoresins of spices, soy products, and
spice extractives. Such food additives may be used only after the
establishment of an authorizing food additive regulation. A food
additive petition submitted pursuant to Sec. Sec. 171.1 and 171.100 of
this chapter, supported by data demonstrating that nitrosamines are not
formed in curing premixes containing such food additives, is required to
establish safety.
(b) Nitrites and/or nitrates, when packaged separately from
flavoring and seasoning in curing premixes, may continue to be used
under prior sanctions in the commercial curing of meat and meat products
and poultry products and in accordance with the provisions of Sec. Sec.
172.170 and 172.175 of this chapter that apply to meat curing
preparations for the home curing of meat and meat products, including
poultry and wild game. To assure safe use of such ingredients the
labeling of the premixes shall bear instructions to the user that such
separately packaged ingredients are not to be combined until just prior
to use. Encapsulating or coating some or all of the ingredients does not
constitute separate packaging.
Additives that reference this regulation: |
