Dear group,
Recently the EU has found little traces of chloramphenicol (0,2 ppb) in
imported shrimps from Vietnam, Indonesia and China.
All of these shrimps were 'wild catch' from the sea. These were raw
peeled and frozen shrimps.
The suppliers say not to know of the existence of chloramphenicol.
What might be the source of this contamination?
Is it possible that a combination of environmental pollution with
phenols, the use of chlorinated water and shrimps, gives the formation
of chloramphenicol? Or is the seawater in these areas contaminated with
residues of chloramphenicol?
Many thanks for any kind of information.
Drs. Kees Tuijp
Holland
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