The European Commission has set new limits for the use of nitrites and nitrates as food additives.

The tighter levels aim to protect against pathogenic bacteria such as Listeria, Salmonella, and Clostridium botulinum, while reducing the exposure to nitrosamines, some of which are carcinogenic.

Based on a previous scientific assessment by the European Food Safety Authority (EFSA), the limits were endorsed by EU member states.

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