backhome,in my regeon,copper sulphate solution is used as a pesticide in
areca plantations and accidental human ingestion causes death.It is
poisonous.
JAYADEV
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On
Behalf Of Howgate
Sent: Friday, June 15, 2001 3:30 AM
To: mfrdlibr@pacific.net.sg; Seafood group
Cc: YEAP_soon_eong@ava.gov.sg
Subject: Re: Seafood preservation and salting
Ronnie
My comments on your questions.
'1. Is copper sulphate allowed as a preservative in seafood?'
Not in the EU at least. I would be surprised if it is a permitted food
additive anywhere. Copper is an essential micronutrient, but at greater
levels it is chronically toxic. I can not perceive of its use as a
preservative. What is the background to this query? Have you got the correct
story?
'2. Can the salting of fish be a control measure for histamine?'
In what sort of product? I think you need to rephrase this question. Do you
mean: Is histamine a hazard in production of salted fish?. I would expect
the answer to this question to be: Yes, in those species, for example
scombroids, which have the potential to become scombrotoxic. Without
analysing a specific process, I can imagine 2 possible critical control
points: raw material reception, and the salting stage. In the first, if the
raw material has spoiled at high temperature, the fish is probably
scombrotoxic and I would not expect subsequent salting to affect this state.
If fish is salted at high temperature and salting is not carried out
properly so that salt does not strike through the tissues rapidly and
inhibit growth of histamine producing bacteria, the product might be
scombrotoxic.
Peter Howgate
----- Original Message -----
From: MARINE FISHERIES <mfrdlibr@pacific.net.sg>
To: Seafood group <seafood@ucdavis.edu>
Cc: <YEAP_soon_eong@ava.gov.sg>
Sent: Wednesday, June 13, 2001 4:59 AM
Subject: Seafood preservation and salting
> Hi Listserv members,
>
> I have two questions which I hope you can help me with:
>
> 1. Is copper sulphate allowed as a preservative in seafood?
>
> 2. Can the salting of fish be a control measure for histamine?
>
> Regards
> Ronnie
> Marine Fisheries Research Department, Singapore
>
>
>
This archive was generated by hypermail 2b29 : Thu Jun 14 2001 - 20:41:49 PDT