The European Directive 2006/52/EC establishes a maximum
amount of 150 mg/kg of each, nitrate and nitrite that may be added
during the manufacture of dry-fermented sausages or 250 mg/kg of
nitrate in long-cured products when no nitrite is added (European
Parliament, 2006). In 2007, the Danish authorities communicated
their intention to maintain a more restrictive regulation (i.e. a
maximum nitrite addition of 100 mg/kg to fermented salami) as
they considered that the application of higher values could result in
a significant rise in the intake of nitrite and thereby nitrosamines