dear Kees Tuijp,
Our enquiries regarding the chloramphenicol problem in pd shrimps revealed that some chemicals supplied by vendors for reducing bacterial load during processing is the culprit.
my suggestion is-seafood processors must be more cautious when they use some new product
claiming eliminating bacteria.
regards.
r.thilak
cochin
tilakr@netkracker.com
----- Original Message -----
From: Kees Tuijp
To: seafood@ucdavis.edu
Sent: Saturday, October 13, 2001 3:35 AM
Subject: chloramphenicol
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
This archive was generated by hypermail 2b29 : Mon Oct 15 2001 - 10:38:04 PDT