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Reducción de nitritos en bacon manteniendo el color y la vida útil

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Los nitritos llevan décadas formando parte de la elaboración de productos cárnicos como el bacon, los lardons y otros productos curados gracias a su doble funcionalidad: contribuyen al desarrollo y estabilidad del característico color rosado de la carne y aportan protección frente a determinados microorganismos.

Sin embargo, la preocupación por el uso de estos aditivos y la evolución de la legislación están impulsando a la industria cárnica a buscar alternativas que permitan reducir los nitritos sin comprometer el color, la seguridad microbiológica ni la vida útil del producto. En este contexto, Amerex ha evaluado diferentes soluciones basadas en fermentos protectores, con resultados especialmente interesantes en pruebas realizadas con lardons en Francia.

¿Por qué se utilizan nitritos en productos como el bacon?

Los nitritos cumplen varias funciones tecnológicas en la elaboración de productos cárnicos, como el bacon. Una de las más visibles es su contribución al desarrollo y estabilización del color característico de los productos curados, además de participar en la formación del aroma y sabor propios de este tipo de alimentos.

Su función va, sin embargo, mucho más allá de las características organolépticas. Los nitritos presentan actividad antimicrobiana y contribuyen a controlar determinados microorganismos, entre ellos bacterias formadoras de esporas como Clostridium. También participan en la protección frente a procesos de oxidación que pueden afectar a la calidad del producto.

Precisamente esta combinación de funciones explica la dificultad tecnológica que supone reducir los nitritos en bacon: no se trata únicamente de conseguir un color similar, sino de mantener bajo control diferentes factores que afectan a la seguridad y estabilidad del alimento.

¿Qué está ocurriendo con la legislación sobre los nitritos?

La legislación europea está avanzando hacia una reducción de las cantidades de nitritos y nitratos que pueden incorporarse a los productos cárnicos. El Reglamento (UE) 2023/2108 estableció nuevos límites de uso y, además, introdujo límites máximos de residuos para determinados productos, aplicables desde el 9 de octubre de 2025.

En el caso concreto del bacon y productos similares, la normativa establece desde octubre de 2025 un máximo de 100 mg/kg de nitritos añadidos, expresados como ion nitrito, junto con un límite residual de 50 mg/kg durante la vida útil del producto. Para los nitratos, el límite de adición se sitúa en 180 mg/kg para determinadas categorías de bacon y productos similares, con las condiciones específicas establecidas en el Reglamento.

La tendencia hacia una reducción del uso de estos aditivos es especialmente evidente en algunos mercados europeos. Francia ha desarrollado una estrategia específica para reducir progresivamente los nitritos y nitratos en charcutería, con especial atención a productos de gran consumo como el jamón cocido y los lardons. El plan francés contempla reducciones sucesivas y la investigación de alternativas que permitan avanzar hacia una reducción máxima o incluso la eliminación de estos aditivos cuando sea técnicamente posible.

Por tanto, la reducción de nitritos no responde únicamente a una tendencia de mercado. Es también un reto tecnológico al que los fabricantes de productos cárnicos deben adaptarse.

¿Por qué es complicado reducir los nitritos en bacon?

Reducir los nitritos en un producto cárnico implica sustituir o compensar varias de sus funciones tecnológicas al mismo tiempo. El fabricante debe conseguir que el producto mantenga un color atractivo y estable, pero también debe garantizar su seguridad microbiológica y conservar sus características durante toda la vida útil.

Además, los consumidores muestran una percepción cada vez más negativa hacia determinados aditivos y demandan productos con formulaciones más sencillas y etiquetas más naturales. Esto está llevando a muchas empresas a buscar alternativas naturales a los nitritos capaces de mantener las prestaciones tecnológicas que tradicionalmente aportaban estos aditivos.

El reto es especialmente relevante en productos como el bacon, donde el color tiene un peso importante en la percepción del consumidor y donde la reducción de los sistemas tradicionales de conservación debe realizarse sin aumentar el riesgo microbiológico.

¿Se pueden reducir los nitritos manteniendo el color del bacon?

Los resultados obtenidos por Amerex en un workshop realizado en Francia muestran que es posible trabajar en esta dirección. El estudio se planteó precisamente para evaluar una alternativa a los nitritos tanto desde el punto de vista del desarrollo del color como de la protección microbiológica.

En las pruebas realizadas con lardons, se observó que un tiempo de reposo de entre 32 y 48 horas, integrado dentro del proceso habitual de fabricación, permitía obtener un color estable y comparable al conseguido mediante el uso de nitritos.

Este resultado es especialmente interesante porque demuestra que la reducción de nitritos no tiene por qué implicar necesariamente renunciar al aspecto característico que espera el consumidor de un producto cárnico curado.

¿Qué resultados microbiológicos se obtuvieron?

Además del desarrollo del color, el estudio analizó la capacidad de la alternativa de Amerex para contribuir a la protección microbiológica del producto.

Los resultados mostraron una eficacia comparable a la de los nitritos en la inhibición del crecimiento de células vegetativas de bacterias formadoras de esporas como Clostridium. Este punto es especialmente relevante porque las formas vegetativas de estas bacterias están relacionadas con la producción de toxinas que pueden representar un riesgo para la seguridad alimentaria.

Esto permite abordar la reducción de nitritos desde una perspectiva más completa: no se trata simplemente de sustituir un ingrediente por otro, sino de diseñar una estrategia de conservación capaz de cubrir las diferentes funciones que tradicionalmente aporta el sistema de curado.

 ECHA UN VISTAZO A LOS RESULTADOS: Resultados Workshop

¿Qué alternativas ofrece Amerex para reducir los nitritos?

Amerex dispone de diferentes soluciones basadas en microbiología que pueden integrarse en estrategias de reducción de nitritos en productos cárnicos. Entre ellas se encuentran Fermitrat N, Fermitrat RT y Biamex NC, que permiten abordar diferentes necesidades tecnológicas relacionadas con el color, la estabilidad y la conservación de los productos cárnicos.

En el caso de las pruebas realizadas en Francia, los resultados obtenidos con la alternativa de Amerex demostraron que, mediante un adecuado proceso de fabricación y un periodo de reposo de 32-48 horas, era posible conseguir un color estable comparable al obtenido con nitritos, al mismo tiempo que se mantenía una protección microbiológica frente a bacterias formadoras de esporas.

La estrategia no tiene por qué consistir necesariamente en una eliminación inmediata de todos los nitritos. Reducir progresivamente su utilización y combinar diferentes barreras de conservación puede ser una vía más realista para desarrollar productos con menor cantidad de aditivos, manteniendo al mismo tiempo la seguridad y las características organolépticas que exige el mercado.

Una alternativa para la nueva generación de productos cárnicos

La evolución de la legislación y de las demandas del consumidor está haciendo que la reducción de nitritos sea uno de los principales retos tecnológicos de la industria cárnica. En productos como el bacon y los lardons, donde el color y la conservación son aspectos fundamentales, disponer de alternativas eficaces resulta especialmente importante.

Los resultados obtenidos por Amerex en Francia demuestran el potencial de los fermentos como herramienta para avanzar hacia productos cárnicos con menor utilización de nitritos, manteniendo el color y aportando protección microbiológica.

Con más de 40 años de experiencia en microbiología aplicada a la alimentación, Amerex Ingredientes desarrolla soluciones basadas en fermentos y cultivos protectores para ayudar a la industria cárnica a adaptar sus formulaciones a las nuevas necesidades de conservación, seguridad y naturalidad.

¿Queréis obtener más información de estos productos? Ponte en contacto con nosotros para un asesoramiento más cercano y personalizado a través de:

  • Puedes escribirnos un correo a: imasd@amerexingredientes.com
  • Llamarnos al teléfono: +34 91 845 42 14
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FERMITRAT N, FERMENT FOR COLOUR DEVELOPMENT

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In both the meat and fish industries, achieving an attractive and stable colour in cured or processed products is essential to ensure consumer acceptance. Traditionally, nitrites have been the most widely used resource for this purpose, but the growing demand for clean labels and more natural foods has driven the search for natural alternatives. At the same time, new legislation requires stricter limits on the use of this chemical additive.

In this context, Amerex’s Fermitrat N is presented as an innovative solution that allows the development of characteristic colour and aroma as a complement to nitrites, enabling compliance with current legislation.

In the following blog, we analyse in detail this new legislation affecting the use of nitrites and nitrates: New regulations on nitrifying agents: reduction in the use of nitrates and nitrites.

1. In which foods are nitrites used and what is their technological functionality?

Nitrites are chemical compounds containing oxygen and nitrogen that occur naturally (in soil and water) and are used as preservatives in the food industry (E-249, E-250).

Nitrates and nitrite salts are commonly added during the production of a wide variety of meat products (cooked and cured hams, sausages such as chorizo, bacon and other injected products), fish and cheese. As mentioned above, they are also found naturally in green leafy vegetables such as spinach, lettuce and rocket, which are our main source of nitrate in the diet, and in drinking water.

Their technological functionality is very well defined. They are used to develop and stabilise the characteristic colour of cured products. They also ensure the typical aroma and flavour of cured products. Furthermore, they have a dual preservative function, as they prevent the growth of pathogens, especially Clostridium botulinum. Finally, their antioxidant properties help to maintain quality throughout the shelf life.

However, the use of nitrites is increasingly being questioned. Excessive amounts of nitrites can impair the blood’s ability to carry oxygen, causing symptoms such as weakness and tachycardia. In addition, they can contribute to the formation of nitrosamines, some of which are carcinogenic. For these reasons, they are a public health concern as they are associated with diseases such as cancer.

2. What are the legislative limits applied to nitrites?

European legislation strictly regulates the use of nitrites in food through Regulation (EC) 1333/2008, recently amended by Regulation (EU) 2023/2108.

Some examples of the current limits that apply are:

Product category Added nitrite limit (ppm) Residual limit (ppm)
Non-heat-treated meat products 120 o 80 67 o 45
Heat-treated meat products 120 o 80 67 o 45
Traditional cured products 150 50-150
Sterilised products 80 40

These limits are mandatory from October 2025 and represent a significant reduction compared to previous legislation, increasing pressure on manufacturers to reformulate their products without compromising their safety, colour and flavour.

3. Ferment complementary to nitrites to comply with legislation.

With the aim of reducing the use of nitrites in food, Amerex has developed innovative solutions based on applied microbiology. One example is our Fermitrat N ferment.

FERMITRAT N is a concentrated ferment of micrococci and staphylococci designed to promote the natural development of colour and aroma in meat products. Its action maintains the sensory and visual quality of food, while complying with consumer demands for clean labelling and natural preservation.

Furthermore, as a natural solution, Fermitrat N not only meets the most stringent regulatory requirements, but also provides additional microbiological safety thanks to its competitive action against unwanted microorganisms.

4. How to apply Fermitrat N ferment

The application of any Amerex ferment, and specifically Fermitrat N, is very simple and adapts to different production processes. We always recommend adding it at the beginning of the process along with the rest of the ingredients and following the usual manufacturing process.

In summary, the steps to follow to apply Fermitrat N ferment are as follows:

  • Dissolution: The contents of the sachet are diluted in water.
  • Distribution: The mixture is added to the dough in the cutter or mixer. Ensure that the product is distributed evenly throughout the food.
  • Application in injected products: Add directly to the brine just before injection.

The recommended dose is 50-100 grams per 100-200 kg of mass, adjusting the amount according to the type of product and the desired colour profile.

Thanks to its versatility, Fermitrat N allows manufacturers to maintain the visual and organoleptic appeal of food without resorting to nitrites, offering a safe and natural path to clean label formulations.

We have several success stories in the meat and fish sector with the use of this natural preservative. If you would like to know more, please contact us and a technician will help you with whatever you need.

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NEW NITRIFYING AGENTS REGULATION: REDUCTION OF NITRATE AND NITRITE USE

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For years, the reduction of nitrifying agents (nitrates and nitrites) in the meat industry has been a topic of discussion. Finally, on October 9, 2023, the European Union published Regulation 2023/2108, which came into effect on October 29, 2023, and will require many meat product manufacturers to modify their formulations.

Although companies have a two-year adaptation period (until October 9, 2025), this regulation will bring significant changes to the formulation of numerous meat products in Spain. The permitted levels of nitrites (E-249: potassium nitrite and E-250: sodium nitrite) and nitrates (E-251: sodium nitrate and E-252: potassium nitrate) will be reduced. Additionally, for the first time in the EU, mandatory regulation of residual nitrite levels and indicative nitrate levels has been established.

It is important to note that these new nitrate and nitrite limits will be mandatory starting October 9, 2025. However, meat products marketed before this date can remain on the market until the end of their shelf life.

Below, we will detail the changes in the maximum permitted levels of nitrifying agents and the natural alternatives offered by Amerex Ingredientes.

What Is the Technical Functionality of Nitrites and Nitrates in Meat Products?

To understand this regulation, it is essential to know the technological function of nitrifying agents in meat products, as nitrites and nitrates play a key role in the food safety of meat products.

Their main function is to inhibit the growth of pathogens such as Clostridium botulinum, preventing the development of dangerous toxins. In addition, they contribute to the stability of the colour, aroma and flavour of meat products, thanks to their antioxidant and technological properties. This dual function (preservation and sensory quality) makes them difficult to replace, especially considering the risk of contamination by Clostridium, one of the most dangerous bacteria in the food industry.

As a result, nitrifying agents are widely used in the meat industry.

What New Reference Does the Reform Introduce for Residual Levels of Nitrites and Nitrates?

Initially, the European Commission proposed mandatory residual values for both nitrites and nitrates. However, in the final version of the regulation only nitrites have mandatory residual limits, since nitrates have indicative values only

If indicative nitrate values are exceeded, meat companies must investigate the cause. This could create conflicts with health authorities, as the application of penalties or requirements will depend on the criteria of each regional authority in Spain.

 

What Are the New Permitted Levels of Nitrates and Nitrites?

 

Below, we indicate what the new nitrate and nitrite levels will be for the different meat products, in this case, meat companies will be able to choose between two mutually exclusive options for use:

1.      General Use of Nitrifying Agents in Meat Products and Certain Meat Preparations

The authorised uses and maximum quantities of nitrites that may be added during processing are as follows:

NITRITES (E-249 – E-250) Current Legislation New Limits (Effective October 9, 2025)
08.2 Meat Preparations (Spain: marinated pork loin, marinated pork skewer, marinated pork jowl, marinated pork rib) 150 ppm added (NaNO₂) 120 ppm added / 67 ppm residual (NaNO₂) or 80 ppm added / 45 ppm residual (NO₂)
08.3.1 Unheated Meat Products 150 ppm added (NaNO₂) 120 ppm added / 67 ppm residual (NaNO₂) or 80 ppm added / 45 ppm residual (NO₂)
08.3.2 Heat-Treated Meat Products 150 ppm added (NaNO₂) 120 ppm added / 67 ppm residual (NaNO₂) or 80 ppm added / 45 ppm residual (NO₂)
08.3.2 Sterilized Meat Products (F◦ > 3.00) 100 ppm added (NaNO₂) 80 ppm added / 40 ppm residual (NaNO₂) or 55 ppm added / 25 ppm residual (NO₂)
08.3.4 Traditional Cured Products 150-180 ppm added / 50-175 ppm residual (NaNO₂) 150 ppm added / 50-150 ppm residual (NaNO₂) or 105 ppm added / 30-105 ppm residual (NO₂)

As mentioned above, it should be borne in mind that the residual values are mandatory.

As far as nitrates (E-251 – 252) are concerned, their use is still limited in several categories:

NITRATES (E-251 – E-252) Current Legislation New Limits (Effective October 9, 2025)
08.2 Meat Preparations NOT AUTHORIZED NOT AUTHORIZED
08.3.1 Unheated Meat Products 150 ppm added (NaNO₃) 120 ppm added / residual (NaNO₃) or 90 ppm added / residual (NO₃)
08.3.1 Unheated Meat Products (Nitrate-Free Sausages & Large Bacon Pieces) 150 ppm added (NaNO₃) 150 ppm added / residual (NaNO₃) or 110 ppm added / residual (NO₃)
08.3.2 Heat-Treated Meat Products NOT AUTHORIZED NOT AUTHORIZED
08.3.4 Traditional Cured Products 250-300 ppm added / 10-250 ppm residual (NaNO₃) 250 ppm added / 10-205 ppm residual (NaNO₃) or 180 ppm added / 7-150 ppm residual (NO₃)

Residual values for nitrates are only indicative. However, if exceeded, companies must investigate the cause.

2.      Use of nitrifiers in traditional meat products (Category 08.3.4):

Derogations exist for traditional cured products (In Category 08.3.4 ‘Traditional cured meat products with specific provisions for nitrites and nitrates’), such as cured ham, cured shoulder, cured loin, cured beef jerky, chorizo and salami. The new regulation allows flexibility with the mention of ‘and other similar products’.

Here are the new limits:

 

Category 08.3.4. Traditional and traditionally cured meat products with specific provisions for nitrites and nitrates NITRITES (E-249 – 250)
  CURRENT LEGISLATION NEW LIMITS (from 9 October 2025)
Cured ham, cured shoulder, cured loin, cured pork loin, jerky and similar products: dry-cured with a stabilisation period of at least 10 days followed by a maturation period of at least 45 days Maximum Residual Amount 100 ppm (NaNO2) 100 ppm residual (NaNO2) or 65 ppm residual (NO2)
 Traditional sausage and chorizo and other similar products (matured for at least 30 days) Not Authorised Not Authorised

 

Category 08.3.4. Traditional and traditionally cured meat products with specific provisions for nitrites and nitrates NITRATES (E-251 – 252)
  CURRENT LEGISLATION NEW LIMITS (from 9 October 2025)
Cured ham, cured shoulder, cured loin, cured pork loin, jerky and similar products: dry-cured with a stabilisation period of at least 10 days followed by a maturation period of at least 45 days Maximum Residual Amount 250 ppm (NaNO3) 205 ppm residual (NaNO3) or 150 ppm residual (NO2)
 Traditional sausage and chorizo and other similar products (matured for at least 30 days) Maximum Residual Amount 250 ppm (NaNO3) 250 ppm additions and 130 ppm residual (NaNO3) or 180 ppm additions and 95 ppm residual (NO3)

Why has it been decided to modify the nitrifiers regulation and reduce their use?

As we mentioned at the beginning of this blog, the need to reduce the use of nitrifiers has been discussed for several reasons.

Firstly, already in 2017 the European Food Safety Agency (EFSA) assessed the safety of nitrates and nitrites in food, concluding that the permitted levels were safe. However, it identified that certain population groups could exceed the Acceptable Daily Intake (ADI) for nitrites. This, coupled with concerns about the formation of nitrosamines, prompted the European Commission to reduce the permitted levels.

European countries such as Denmark already applied stricter limits, which made it difficult to export Spanish meat products to these markets. Pressure from these countries prompted the revision of the regulations, culminating in the publication of Regulation 2023/2108.

In the case of the Spanish meat sector, intensive work has been carried out with the Spanish Agency for Food Safety and Nutrition (AESAN) and the European Commission to achieve a balance between food safety and industrial viability, as the microbiological risk of contamination by Clostridium is not a minor issue and it is essential to ensure consumer safety.

As a result of these negotiations, the limits set in the final regulation were more reasonable and adaptable to the needs of the industry.

Nevertheless, with the entry into force of Regulation 2023/2108, Annex II of Regulation 1333/2008 and the Annex of Regulation 231/2012 have been amended, establishing new limits for nitrifiers in meat products within the EU.

What Nitrite Substitutes Does Amerex Offer?

At Amerex, we are experts in natural preservation and have developed alternative solutions to reduce or replace nitrifying agents.

In our case, our technology is based on the use of starters. Our product Biamex NC, has a very innovative technology for the generation of the typical colour that nitrifiers would provide. In this way, thanks to a fixation reaction of the meat/fish protein itself, you can achieve an optimal replacement of nitrates, nitrites and/or nitro salts. In addition, this product incorporates another of our strains of ferments specialised in the action against sporogens such as clostridium botulinum.

We have several success stories of this product together with other preservatives that can help you to reduce the use of nitrifiers in order to adapt to legislation. We have both preservation and organoleptic technology so that your product is safe and organoleptically optimal for the consumer.

Want to learn more about our solutions to ensure food safety? Contact us and discover how our natural preservatives can help protect your products:

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WITHDRAWAL OR REPLACEMENT OF NITRITES WITH NATURAL PRESERVATIVES

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In the food industry there are several sectors in which the chemical additives nitrates and nitrites are commonly used. In the meat or fish sector, for example, nitrates and nitrites are considered necessary to carry out the nitrification process that gives a characteristic colour to the final product as well as protection against anaerobic pathogens and sporogens.

Below we explain why nitrites are used in feed and introduce you to Amerex’s specialist product for the natural replacement of nitrites: Biamex NC.

What is the nitrification process of nitrites?

In the nitrification process, nitrate is reduced to nitrite, from which nitric oxide is produced. Nitric oxide combines with muscle myoglobin to form nitrosomyoglobin, which is responsible for the typical colour of cured meats, e.g. in the meat industry. In the case of cooked meats, the temperature causes this nitrosomioglobin to be transformed into nitrosylhaemochrome, which is responsible for the characteristic pink colour.

Why have nitrites been considered necessary in the food industry?

Nitrates and nitrites have been considered necessary in the food sector, in addition to the generation of colour that they provide to food, making it more attractive to consumers, because they guarantee certain safety in products by preventing the development of pathogenic bacteria, specifically Clostridium botulinum, which causes the well-known botulism disease.

Like any other additive, nitrites are regulated by Annex II of Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012. It regulates the maximum dose that can be incorporated in each foodstuff under a specific legislation.

Why is nitrite substitution being pursued in different food sectors?

There is increasing talk of replacing nitrites with other types of natural preservatives and of regulating more strictly the permitted dosage in the various foods in which they are used.

The problem is that, although nitrates occur naturally, for example in various vegetables (e.g. lettuce, celery) or even in water, some of them are converted into nitrites during the digestion process, reacting with amino acids in the stomach and giving rise to nitrosamines, which are carcinogenic substances. In the case of foodstuffs from the above-mentioned sectors they are found directly in the form of nitrites. For this reason it is important to find substitutes that avoid the presence of these additives in products that we normally consume.

What nitrite substitutes are available on the market and what does Amerex offer?

There are many natural substitutes for nitrites on the market. As mentioned above, they are found naturally in vegetables such as lettuce and celery, and some companies use natural extracts of this type. We must not forget also the risk of sporogen poisoning that can be caused by poor nitrite substitution.

In our case, we have a transparent natural technology for nitrite substitution: the use of starters.

Our product Biamex NC, has a very innovative technology for the generation of the typical colour that nitrifiers would provide. In this way, thanks to a fixation reaction of the meat/fish protein itself, you can achieve an optimum replacement of nitrates, nitrites and/or nitro salts. In addition, this product incorporates another of our strains of ferments specialised in the action against sporogens such as clostridium botulinum.

In which products can Amerex nitrite substitute Biamex NC be used?

Biamex NC, as a nitrite substitute, can be applied in any food where a substitution of this chemical additive is necessary.     

It is very common to substitute nitrites in meat products as we have mentioned above. Here is an example of injected turkey:

Another food where the use of nitrites is also common is in various fish. Biamex NC also has experience with this type of food. Here is a test on injected swordfish:

In conclusion, we can state that the use of starters is a very good alternative to nitrites, in particular the use of the Amerex Biamex NC product, as it significantly reduces the appearance of this colour in meat and fish products. In addition, this product includes Amerex’s protective technology to maintain product safety equivalent to the protection provided by nitrites.

Would you like more information about this starter culture? You can contact us for a personalised recomendation:

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