[Code of Federal Regulations]
[Title 21, Volume 3]
[Revised as of April 1, 2005]
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.