V prilogi 5 se v 3. delu z naslovom "Drugi konzervansi" druga tabela spremeni tako, da se glasi:
+-------+-----------+---------------+------------+-----------+
|»E št. |Specifično |Vrsta živila |Največja |Največja |
| |ime | |vsebnost, |dovoljena |
| | | |ki se jo |vsebnost |
| | | |lahko doda |ostanka |
| | | |med |(izražena |
| | | |proizvodnjo |kot (NaNO |
| | | |(izražena |(2)) |
| | | |kot NaNO |v mg/kg |
| | | |(2) ) | |
| | | |v mg/kg | |
+-------+-----------+---------------+------------+-----------+
|E 249 |kalijev |Mesni izdelki |150 | |
| |nitrit (x) | | | |
+-------+-----------+---------------+------------+-----------+
|E 250 |Natrijev |Sterilizirani |100 | |
| |nitrit (x) |mesni izdelki | | |
| | |(Fo > 3,00) | | |
| | |(y) | | |
+-------+-----------+---------------+------------+-----------+
| | |Tradicionalni | |175 |
| | |mesni izdelki, | | |
| | |izdelani po | | |
| | |postopku | | |
| | |mokrega | | |
| | |razsoljevanja | | |
| | |(1): | | |
| | |Wiltshire | | |
| | |bacon (1.1) | | |
| | |Entremeada, | | |
| | |entrecosto, | | |
| | |chispe, | | |
| | |orelheira e | | |
| | |cabeça | | |
| | |(salgados), | | |
| | |Toucinho | | |
| | |fumado (1.2) | | |
| | |in podobni | | |
| | |izdelki | | |
+-------+-----------+---------------+------------+-----------+
| | |Wiltshire ham | |100 |
| | |(1.1) in | | |
| | |podobni | | |
| | |izdelki | | |
+-------+-----------+---------------+------------+-----------+
| | |Rohschinken, | |50 |
| | |nassgepökelt | | |
| | |(1.6) | | |
| | |in podobni | | |
| | |izdelki | | |
+-------+-----------+---------------+------------+-----------+
| | |Cured tongue | |50 |
| | |(1.3) | | |
+-------+-----------+---------------+------------+-----------+
| | |Tradicionalni | |175 |
| | |mesni izdelki, | | |
| | |izdelani po | | |
| | |postopku | | |
| | |suhega | | |
| | |razsoljevanja | | |
| | |(2): | | |
| | |Dry cured | | |
| | |bacon (2.1) | | |
| | |in podobni | | |
| | |izdelki | | |
+-------+-----------+---------------+------------+-----------+
| | |Dry cured ham | |100 |
| | |(2.1) | | |
| | |Jamón curado, | | |
| | |paleta curada, | | |
| | |lomo embuchado | | |
| | |y cecina (2.2) | | |
| | |Presunto, | | |
| | |presunto da pá | | |
| | |in paio do | | |
| | |lombo (2.3) | | |
| | |in podobni | | |
| | |izdelki | | |
+-------+-----------+---------------+------------+-----------+
| | |Rohschinken, | |50 |
| | |trockengepökelt| | |
| | |(2.5) | | |
| | |in podobni | | |
| | |izdelki | | |
+-------+-----------+---------------+------------+-----------+
| | |Drugi | | |
| | |tradicionalni | | |
| | |soljeni mesni | | |
| | |izdelki (3): | | |
+-------+-----------+---------------+------------+-----------+
| | |Vysočina |180 | |
| | |Selský salám | | |
| | |Turistický | | |
| | |trvanlivý | | |
| | |salám | | |
| | |Poličan | | |
| | |Herkules | | |
| | |Lovecký salám | | |
| | |Dunajská | | |
| | |klobása | | |
| | |Paprikáš (3.5) | | |
| | |in podobni | | |
| | |izdelki | | |
+-------+-----------+---------------+------------+-----------+
| | |Rohschinken, | |50« |
| | |trocken | | |
| | |-/nassgepökelt | | |
| | |(3.1) | | |
| | |in podobni | | |
| | |izdelki | | |
| | |Jellied veal | | |
| | |and brisket | | |
| | |(3.2) | | |
+-------+-----------+---------------+------------+-----------+
|E št. |Specifično |Vrsta živila |Največja |Največja |
| |ime | |vsebnost, |dovoljena |
| | | |ki se jo |vsebnost |
| | | |lahko doda |ostanka |
| | | |med |(izražena |
| | | |proizvodnjo |kot (NaNO |
| | | |(izražena |(3)) |
| | | |kot NaNO |v mg/kg |
| | | |(3) ) | |
| | | |v mg/kg | |
+-------+-----------+---------------+------------+-----------+
|E 251 |natrijev |Toplotno |150 | |
|E 252 |nitrat (z) |neobdelani | | |
| |kalijev |mesni izdelki | | |
| |nitrat (z) | | | |
+-------+-----------+---------------+------------+-----------+
| | |Tradicionalni | | |
| | |mesni izdelki, | | |
| | |izdelani po | | |
| | |postopku | | |
| | |mokrega | | |
| | |razsoljevanja | | |
| | |(1): | | |
+-------+-----------+---------------+------------+-----------+
| | |Kylmäsavustettu|300 | |
| | |poronliha/ | | |
| | |Kallrökt | | |
| | |renkött (1.4) | | |
+-------+-----------+---------------+------------+-----------+
| | |Wiltshire | |250 |
| | |bacon and | | |
| | |Wiltshire ham | | |
| | |(1.1) | | |
| | |Entremeada, | | |
| | |entrecosto, | | |
| | |chispe, | | |
| | |orelheira e | | |
| | |cabeça | | |
| | |(salgados), | | |
| | |Toucinho | | |
| | |fumado (1.2) | | |
| | |Rohschinken, | | |
| | |nassgepökelt | | |
| | |(1.6) | | |
| | |in podobni | | |
| | |izdelki | | |
+-------+-----------+---------------+------------+-----------+
| | |Bacon, Filet | |250 (brez |
| | |de bacon (1.5) | |dodanega E |
| | |in podobni | |249 ali E |
| | |izdelki | |250) |
+-------+-----------+---------------+------------+-----------+
| | |Cured tongue | |10 |
| | |(1.3) | | |
+-------+-----------+---------------+------------+-----------+
| | |Tradicionalni | |250 |
| | |mesni izdelki, | | |
| | |izdelani po | | |
| | |postopku | | |
| | |suhega | | |
| | |razsoljevanja | | |
| | |(2): | | |
| | |Dry cured | | |
| | |bacon in Dry | | |
| | |cured ham | | |
| | |(2.1) | | |
| | |Jamón curado, | | |
| | |paleta curada, | | |
| | |lomo embuchado | | |
| | |y cecina (2.2) | | |
| | | | | |
| | |Presunto, | | |
| | |presunto da pá | | |
| | |in paio do | | |
| | |lombo (2.3) | | |
| | |Rohschinken, | | |
| | |trockengepökelt| | |
| | |(2.5) in | | |
| | |podobni | | |
| | |izdelki | | |
+-------+-----------+---------------+------------+-----------+
| | |Jambon sec, | |250 (brez |
| | |jambon sel sec | |dodanega E |
| | |et autres | |249 ali E |
| | |pieces | |250) |
| | |maturées | | |
| | |séchées | | |
| | |similaires | | |
| | |(2.4) | | |
+-------+-----------+---------------+------------+-----------+
| | |Drugi |300 (brez | |
| | |tradicionalni |dodanega E | |
| | |soljeni mesni |249 ali E | |
| | |izdelki (3): |250) | |
| | |Rohwürste | | |
| | |(Salami in | | |
| | |Kantwurst) | | |
| | |(3.3) | | |
+-------+-----------+---------------+------------+-----------+
| | |Rohschinken, | |250 |
| | |trocken | | |
| | |-/nassgepökelt | | |
| | |(3.1) | | |
| | |in podobni | | |
| | |izdelki | | |
+-------+-----------+---------------+------------+-----------+
| | |Salchichón y |250 (brez | |
| | |chorizo |dodanega E | |
| | |tradicionales |249 ali E | |
| | |de larga |250) | |
| | |curación (3.4) | | |
| | |Saucissons | | |
| | |secs (3.6) | | |
| | |in podobni | | |
| | |izdelki | | |
+-------+-----------+---------------+------------+-----------+
| | |Jellied veal | |10 |
| | |and brisket | | |
| | |(3.2) | | |
+-------+-----------+---------------+------------+-----------+
| | |Trdi, poltrdi |150 mg/kg v | |
| | |in polmehki |siru, | |
| | |sir |narejenem s | |
| | | |kislinsko | |
| | | |koagulacijo | |
| | | |ali enaka | |
+-------+-----------+---------------+vsebnost, če+-----------+
| | |Siru podobni |je dodano po| |
| | |mlečni izdelki |odvzemu | |
| | | |sirotke ter | |
| | | |dodajanju | |
| | | |vode | |
+-------+-----------+---------------+------------+-----------+
| | |Marinirani |500 | |
| | |slanik in | | |
| | |sprat | | |
+-------+-----------+---------------+------------+-----------+
|»E št. |Specifično |Vrsta živila |Največja |Največja |
| |ime | |vsebnost, |dovoljena |
| | | |ki se jo |vsebnost |
| | | |lahko doda |ostanka |
| | | |med |(izražena |
| | | |proizvodnjo |kot (NaNO |
| | | |(izražena |(2)) |
| | | |kot NaNO |v mg/kg |
| | | |(2) ) | |
| | | |v mg/kg | |
+-------+-----------+---------------+------------+-----------+
|E 249 |kalijev |Mesni izdelki |150 | |
| |nitrit (x) | | | |
+-------+-----------+---------------+------------+-----------+
|E 250 |Natrijev |Sterilizirani |100 | |
| |nitrit (x) |mesni izdelki | | |
| | |(Fo > 3,00) | | |
| | |(y) | | |
+-------+-----------+---------------+------------+-----------+
| | |Tradicionalni | |175 |
| | |mesni izdelki, | | |
| | |izdelani po | | |
| | |postopku | | |
| | |mokrega | | |
| | |razsoljevanja | | |
| | |(1): | | |
| | |Wiltshire | | |
| | |bacon (1.1) | | |
| | |Entremeada, | | |
| | |entrecosto, | | |
| | |chispe, | | |
| | |orelheira e | | |
| | |cabeça | | |
| | |(salgados), | | |
| | |Toucinho | | |
| | |fumado (1.2) | | |
| | |in podobni | | |
| | |izdelki | | |
+-------+-----------+---------------+------------+-----------+
| | |Wiltshire ham | |100 |
| | |(1.1) in | | |
| | |podobni | | |
| | |izdelki | | |
+-------+-----------+---------------+------------+-----------+
| | |Rohschinken, | |50 |
| | |nassgepökelt | | |
| | |(1.6) | | |
| | |in podobni | | |
| | |izdelki | | |
+-------+-----------+---------------+------------+-----------+
| | |Cured tongue | |50 |
| | |(1.3) | | |
+-------+-----------+---------------+------------+-----------+
| | |Tradicionalni | |175 |
| | |mesni izdelki, | | |
| | |izdelani po | | |
| | |postopku | | |
| | |suhega | | |
| | |razsoljevanja | | |
| | |(2): | | |
| | |Dry cured | | |
| | |bacon (2.1) | | |
| | |in podobni | | |
| | |izdelki | | |
+-------+-----------+---------------+------------+-----------+
| | |Dry cured ham | |100 |
| | |(2.1) | | |
| | |Jamón curado, | | |
| | |paleta curada, | | |
| | |lomo embuchado | | |
| | |y cecina (2.2) | | |
| | |Presunto, | | |
| | |presunto da pá | | |
| | |in paio do | | |
| | |lombo (2.3) | | |
| | |in podobni | | |
| | |izdelki | | |
+-------+-----------+---------------+------------+-----------+
| | |Rohschinken, | |50 |
| | |trockengepökelt| | |
| | |(2.5) | | |
| | |in podobni | | |
| | |izdelki | | |
+-------+-----------+---------------+------------+-----------+
| | |Drugi | | |
| | |tradicionalni | | |
| | |soljeni mesni | | |
| | |izdelki (3): | | |
+-------+-----------+---------------+------------+-----------+
| | |Vysočina |180 | |
| | |Selský salám | | |
| | |Turistický | | |
| | |trvanlivý | | |
| | |salám | | |
| | |Poličan | | |
| | |Herkules | | |
| | |Lovecký salám | | |
| | |Dunajská | | |
| | |klobása | | |
| | |Paprikáš (3.5) | | |
| | |in podobni | | |
| | |izdelki | | |
+-------+-----------+---------------+------------+-----------+
| | |Rohschinken, | |50« |
| | |trocken | | |
| | |-/nassgepökelt | | |
| | |(3.1) | | |
| | |in podobni | | |
| | |izdelki | | |
| | |Jellied veal | | |
| | |and brisket | | |
| | |(3.2) | | |
+-------+-----------+---------------+------------+-----------+
|E št. |Specifično |Vrsta živila |Največja |Največja |
| |ime | |vsebnost, |dovoljena |
| | | |ki se jo |vsebnost |
| | | |lahko doda |ostanka |
| | | |med |(izražena |
| | | |proizvodnjo |kot (NaNO |
| | | |(izražena |(3)) |
| | | |kot NaNO |v mg/kg |
| | | |(3) ) | |
| | | |v mg/kg | |
+-------+-----------+---------------+------------+-----------+
|E 251 |natrijev |Toplotno |150 | |
|E 252 |nitrat (z) |neobdelani | | |
| |kalijev |mesni izdelki | | |
| |nitrat (z) | | | |
+-------+-----------+---------------+------------+-----------+
| | |Tradicionalni | | |
| | |mesni izdelki, | | |
| | |izdelani po | | |
| | |postopku | | |
| | |mokrega | | |
| | |razsoljevanja | | |
| | |(1): | | |
+-------+-----------+---------------+------------+-----------+
| | |Kylmäsavustettu|300 | |
| | |poronliha/ | | |
| | |Kallrökt | | |
| | |renkött (1.4) | | |
+-------+-----------+---------------+------------+-----------+
| | |Wiltshire | |250 |
| | |bacon and | | |
| | |Wiltshire ham | | |
| | |(1.1) | | |
| | |Entremeada, | | |
| | |entrecosto, | | |
| | |chispe, | | |
| | |orelheira e | | |
| | |cabeça | | |
| | |(salgados), | | |
| | |Toucinho | | |
| | |fumado (1.2) | | |
| | |Rohschinken, | | |
| | |nassgepökelt | | |
| | |(1.6) | | |
| | |in podobni | | |
| | |izdelki | | |
+-------+-----------+---------------+------------+-----------+
| | |Bacon, Filet | |250 (brez |
| | |de bacon (1.5) | |dodanega E |
| | |in podobni | |249 ali E |
| | |izdelki | |250) |
+-------+-----------+---------------+------------+-----------+
| | |Cured tongue | |10 |
| | |(1.3) | | |
+-------+-----------+---------------+------------+-----------+
| | |Tradicionalni | |250 |
| | |mesni izdelki, | | |
| | |izdelani po | | |
| | |postopku | | |
| | |suhega | | |
| | |razsoljevanja | | |
| | |(2): | | |
| | |Dry cured | | |
| | |bacon in Dry | | |
| | |cured ham | | |
| | |(2.1) | | |
| | |Jamón curado, | | |
| | |paleta curada, | | |
| | |lomo embuchado | | |
| | |y cecina (2.2) | | |
| | | | | |
| | |Presunto, | | |
| | |presunto da pá | | |
| | |in paio do | | |
| | |lombo (2.3) | | |
| | |Rohschinken, | | |
| | |trockengepökelt| | |
| | |(2.5) in | | |
| | |podobni | | |
| | |izdelki | | |
+-------+-----------+---------------+------------+-----------+
| | |Jambon sec, | |250 (brez |
| | |jambon sel sec | |dodanega E |
| | |et autres | |249 ali E |
| | |pieces | |250) |
| | |maturées | | |
| | |séchées | | |
| | |similaires | | |
| | |(2.4) | | |
+-------+-----------+---------------+------------+-----------+
| | |Drugi |300 (brez | |
| | |tradicionalni |dodanega E | |
| | |soljeni mesni |249 ali E | |
| | |izdelki (3): |250) | |
| | |Rohwürste | | |
| | |(Salami in | | |
| | |Kantwurst) | | |
| | |(3.3) | | |
+-------+-----------+---------------+------------+-----------+
| | |Rohschinken, | |250 |
| | |trocken | | |
| | |-/nassgepökelt | | |
| | |(3.1) | | |
| | |in podobni | | |
| | |izdelki | | |
+-------+-----------+---------------+------------+-----------+
| | |Salchichón y |250 (brez | |
| | |chorizo |dodanega E | |
| | |tradicionales |249 ali E | |
| | |de larga |250) | |
| | |curación (3.4) | | |
| | |Saucissons | | |
| | |secs (3.6) | | |
| | |in podobni | | |
| | |izdelki | | |
+-------+-----------+---------------+------------+-----------+
| | |Jellied veal | |10 |
| | |and brisket | | |
| | |(3.2) | | |
+-------+-----------+---------------+------------+-----------+
| | |Trdi, poltrdi |150 mg/kg v | |
| | |in polmehki |siru, | |
| | |sir |narejenem s | |
| | | |kislinsko | |
| | | |koagulacijo | |
| | | |ali enaka | |
+-------+-----------+---------------+vsebnost, če+-----------+
| | |Siru podobni |je dodano po| |
| | |mlečni izdelki |odvzemu | |
| | | |sirotke ter | |
| | | |dodajanju | |
| | | |vode | |
+-------+-----------+---------------+------------+-----------+
| | |Marinirani |500 | |
| | |slanik in | | |
| | |sprat | | |
+-------+-----------+---------------+------------+-----------+
(x)
Kadar je označen "za živila", se nitrit lahko prodaja samo v mešanici s soljo ali nadomestkom soli.
(y)
o vrednost 3 je enakovredna 3 minutam segrevanja na 121 °C (zmanjšanje bakterijske obremenitve ene milijarde spor v vsaki od 1000 pločevink do ene spore v tisoč pločevinkah).
(z)
V nekaterih toplotno obdelanih mesnih izdelkih so lahko prisotni nitrati, ki nastanejo ob naravni pretvorbi nitritov v nitrate v rahlo kislem okolju.
(1)
Mesne izdelke se potopi v razsolico, ki vsebuje nitrite in/ali nitrate, sol in druge sestavine. Mesne izdelke se lahko nadalje predela, npr. s prekajevanjem.
(1.1) V meso se vbrizga razsolica, nato sledi mokro razsoljevanje, ki traja 3 do 10 dni. Razsolica prav tako vsebuje mikrobiološke starter kulture.
(1.2) Mokro razsoljevanje, ki traja 3 do 5 dni. Izdelek ni toplotno obdelan in ima visoko vodno aktivnost.
(1.3) Mokro razsoljevanje, ki traja najmanj 4 dni, in predkuhanje.
(1.4) V meso se vbrizga razsolica, nato sledi mokro razsoljevanje. Soljenje traja 14 do 21 dni, sledi zorenje s hladnim prekajevanjem, ki traja 4 do 5 tednov.
(1.5) Mokro razsoljevanje, ki traja 4 do 5 dni pri 5 do 7 °C, zorenje, ki traja običajno 24 do 40 ur pri 22 °C, možno prekajevanje, ki traja 24 ur pri 20 do 25 °C, in shranjevanje, ki traja 3 do 6 tednov pri 12 do 14 °C.
(1.6) Čas razsoljevanja je odvisen od oblike in teže mesnih kosov in traja približno 2 dni/kg, nato sledi stabilizacija/zorenje.
(2)
Postopek suhega razsoljevanja zajema nanos razsola, ki vsebuje nitrite in/ali nitrate, sol in druge sestavine, na površino mesa, nato sledi stabilizacija/zorenje. Mesne izdelke se lahko nadalje predela, npr. s prekajevanjem.
(2.1) Suho razsoljevanje, ki mu sledi najmanj 4 dnevno zorenje.
(2.2) Suho razsoljevanje s stabilizacijskim časom najmanj 10 dni in časom zorenja več kot 45 dni.
(2.3) Suho razsoljevanje, ki traja 10 do 15 dni, nato sledita stabilizacija, ki traja od 30 do 45 dni, in zorenje, ki traja vsaj 2 meseca.
(2.4) Suho razsoljevanje, ki traja 3 dni + 1 dan/kg, nato sledijo odležanje, ki traja 1 teden, ter staranje in zorenje, ki trajata od 45 dni do 18 mesecev.
(2.5) Čas razsoljevanja je odvisen od oblike in teže mesnih kosov in traja približno 10 do 14 dni, nato sledi stabilizacija/zorenje.
(3)
Kombinirana uporaba mokrega in suhega razsoljevanja, ali kadar je nitrit in/ali nitrat dodan sestavljenemu izdelku ali kadar se razsolica vbrizga v izdelek pred kuhanjem. Izdelke se lahko nadalje predela, npr. s prekajevanjem.
(3.1) Kombinirana uporaba suhega in mokrega razsoljevanja (brez vbrizganja razsolice). Čas razsoljevanja je odvisen od oblike in teže mesnih kosov in traja približno 14 do 35 dni, nato sledi stabilizacija/zorenje.
(3.2) Vbrizganje razsolice, nato po najmanj 2 dneh sledi kuhanje v vreli vodi, ki traja do 3 ur.
(3.3) Čas zorenja izdelka je najmanj 4 tedne, njegovo razmerje voda/beljakovine je manj kot 1,7.
(3.4) Čas zorenja najmanj 30 dni.
(3.5) Suh izdelek se kuha pri 70 °C, nato sledita sušenje in prekajevanje, ki trajata 8 do 12 dni. Fermentiran izdelek se po 14 do 30 dnevnem tristopenjskem procesu fermentacije prekajuje.
(3.6) Surove fermentirane suhe klobase brez dodanih nitritov. Izdelek se fermentira pri temperaturah od 18 do 22 °C ali nižjih temperaturah (10 do 12 °C) in se nato stara/zori najmanj 3 tedne. Razmerje voda/beljakovine v izdelku je manj kot 1,7.«.