This Normative Instruction was REVOKED BY RDC 272 of 2019
Annex to MAPA Normative Instruction 51/2006 on the limits of use of food additives for meat products. Sodium nitrite, sodium nitrate, other preservatives, stabilizers, flavorings, colorings, flavor enhancers, humectants, acidulants, acidity regulators and antioxidants.
In doubt about how much to use of each additive? Use the Food Additive Calculator
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Hi, good morning, I have a small sausage and salami factory and I have a question for you. I manufacture the salami, I smoke it and vacuum pack it because it is vacuum packed without removing the artificial casing, it maintains the flavor and if you remove the casing and pack it after a few days, it it has a burning smell and a slight burnt taste and in the case of Calabresa sausage after smoking, how many days can I vacuum pack it, thank you in advance, send the answer to my email.
Does artisanal charcuterie work require government authorization for sales, registration, among others?
All sales of products of animal origin depend on authorization, which may be municipal, state or federal. Look for the Municipal Health Surveillance Inspection Service in your municipality for more details.
Yes, any manipulation or manufacture of products of animal origin that is not for personal consumption must be registered with one of the inspection services, whether federal, state or municipal.