Dear Marion
Unless I have not received some message, the last question from you, 8 June,
concerned heavy metals on either iced or brine cured salmon using Dendritic
salt. The responses to your various questions seemed to have gone to you
directly because very few have appeared on the UCDavis listserve. I, and I
am sure many others, would be interested in the gist of these responses;
would it be possible for you to summarise them.
Do you know that YPS-containing salt is used in Russia for brining fish? Is
smoked fish a substantial part of the daily diet in Russia? I have looked at
the commodity statistics published by FAO for the last year of published
data, 1997. The net supplies of smoked fish, production + imports - exports,
and calculated as per caput consumption for the Russian Federation, USA, and
UK for that year were 0.29, 0.035, 0.37 kg/year. Of course these are average
values over the whole population and there will be restricted localities
where consumption of smoked fish is much higher. This is not a substantial
part of the diet in any of these countries. Assuming the products containing
3% salt, (this is on the high side overall; in the UK at least most smoked
fish products contain 1-1.5% salt), these consumptions equate to intakes of
8.6, 1.0 and 11.2 g salt/person/year respectively from smoked fish. Allowing
for the EU maximum of 20mg YPS/kg salt, these result in intakes of 0.17,
0.02, and .22 mg of YPS/person/year. I would suggest that intake of YPS from
smoked fish is negligible compared to other sources of added salt in the
diet.
Peter Howgate
----- Original Message -----
From: <MARIONDEWITTY@aol.com>
To: <seafood@ucdavis.edu>
Sent: Saturday, June 10, 2000 2:58 PM
Subject: COMPLEX SALT COMPOSITIONS CONTAINING FREE CYANIDE FROM YPS
>
>
>
> Dear Listers:
>
> Thank you one and all for your enthusiastic responses to my last question
> concerning the release of free cyanide from "Dendritic " NaCl by
ultraviolet
> light. I still need feedback on USDA or FDA studies specifically in the
area
> of irradiated food safety where fish have been brine soaked in salt
solutions
> containing less than 13 PPM.
>
> I would also like to read reports on collective populations where YPS
smoked
> brined fish are a substantial part of the populations daily diet such as
in
> Russia.
>
>
>
> Regards,
>
> Marion Dewitty
> Wieand Fisheries
> Santiago, Chile
>
>
This archive was generated by hypermail 2b29 : Sat Jun 10 2000 - 11:55:09 PDT