Ковбаса напівкопчена першого сорту "М'ясна"

Sodium nitrite: EFSA 2017 (EFSA J 15(6):4786) found nitrite itself non-genotoxic in vivo, with negative carcinogenicity findings; ADI 0.07 mg nitrite ion/kg bw/day based on methaemoglobin; endogenous nitrosamine MoE>10,000 (low concern) at additive levels; ADI exceeded in children at high exposure. The colorectal cancer risk associated with processed meat (IARC Group 1, Monographs Vol 114) concerns processed meat as a whole, not this additive alone.

MSG: ADI exceeded in some populations; neurological sensitivity in susceptible individuals

Pyrophosphates: excess dietary phosphate linked to kidney stress and cardiovascular risk (EFSA 2019)

Konjac: choking risk (EU banned in jellies 2003); digestive issues at excess intake

Triphosphates: synthetic stabilizer, emulsifier and acidity regulator; excess dietary phosphate linked to kidney stress and cardiovascular risk (EFSA 2019)

Citric acid: an acid found naturally in citrus fruits and formed in the body's own energy metabolism (the citric acid cycle); the additive is made by fermenting sugars with the mould Aspergillus niger. It adds sourness, regulates acidity and helps antioxidants work by binding metals. JECFA set no limit on its acceptable daily intake (ADI not limited), and the EU authorises it in most foods with no fixed maximum level (quantum satis).

Cochineal, carminic acid and carmines: a red colour extracted from dried female cochineal insects (Dactylopius coccus), so it is not suitable for vegetarians or vegans. EFSA's 2015 re-evaluation kept the acceptable daily intake at 5 mg carmines (2.5 mg carminic acid) per kg bw/day and found no genotoxicity or carcinogenicity concern. It can cause allergic reactions in sensitive people, rarely anaphylaxis; EFSA could not set a safe threshold for these and recommended purifying the colour to remove residual insect proteins.

Xanthan gum: a thickener and stabiliser made by fermenting sugars with the bacterium Xanthomonas campestris. EFSA's 2017 re-evaluation found no need for a numerical acceptable daily intake and no safety concern for the general population; it is not absorbed intact and is fermented by gut bacteria. Large amounts (10–15 g a day in human studies) act as a bulk laxative and can cause flatulence or abdominal discomfort, which EFSA judged undesirable but not adverse.