RE: discussion re-sulphites in shrimps

From: E. Jerry Oliveras, Laboratory Director & President (jerry@anresco.com)
Date: Wed May 21 2003 - 11:16:33 PDT

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    I am often too blunt and harsh in my technical [and other] opinions. I
    apologize for any trampled feelings from my earlier email. I just cannot
    fathom how the optimized Monier -Williams method can give positive results -
    even in the 1 - 10 ppm range for fresh ocean caught shrimp. The method in
    my experience has a couple of critical points to control from false
    positives and/or low recoveries. 1 - the condensers must be chilled to at
    least 14C throughout the reflux. 2 - the nitrogen used to carry the sulfur
    dioxide over to the trap must be oxygen free - we go to the extreme of using
    an alkaline pyrogallol solution trap that the nitrogen is bubbled thru
    before going to the evolution apparatus. 3 - always use the Barium
    precipitation finish after titration to double check the titration is really
    measuring sulfuric and not just some other volatile acid component 4 - in
    line with the previous make sure the sample does not char during reflux - we
    find this especially easy to have during the initial heating if one is not
    careful.
    You may wish to contact Dr. Charles Warner at the US FDA who has worked
    extensively with this methodology as he may have some insights as well. His
    contact info is email: CWarner@bangate.fda.gov phone:(202) 205-4912
    Again I am sorry for being too blunt and critical - it truly was not my
    intention to be so - just a flaw in my mannerisms.
    regards and good luck with this
    Ernest Jerry Oliveras, Jr.
    Laboratory Director & President
    ANRESCO, Inc.
    1370 Van Dyke Avenue
    San Francisco, CA 94124
    www.anresco.com
    800-359-0920 x18
    FAX: 415-822-6615
    cell: 415-378-1600
    alternate email: anresco@pacbell.net

    -----Original Message-----
    From: tilak [mailto:tilakr@sify.com]
    Sent: Tuesday, May 20, 2003 1:57 PM
    To: seafood@ucdavis.edu
    Cc: phowgate@rsc.co.uk; Jerry; info@foodfocus.com
    Subject: discussion re-sulphites in shrimps

    Dear SEAFOOD LISTERS,
                                      MY SINCERE THANKS FOR EVERYBODY WHO SENT
    IN THEIR INFORMATIVE COMMENTS.
    REGARDING SOME QUERIES-
    THE SHRIMP SAMPLES MENTIONED WERE ALL FRESHLY CAUGHT FROM SEA AND
    ESTUARIES.
    METHOD OF ANALYSIS-AOAC OFFICIAL METHOD,17th
    Edition-OPTIMISED MONIER-WILLIAM'S.
    RESIDUAL SULPHITE VALUES WERE 1 to 10 ppm range.
                                 we bow our heads in shame to my esteemed
    colleague Mr.Jerry Oliveras's comment that he find our humble observations
    'highly dubious'.I remember his valuable contributions in enlightening us
    on several important topics. we are taking the criticism from a senior
    lister who is heading a prestigious lab,in it's true spirit and
    will strive for more perfection in further tests.
                                       EVERYBODY,HAVE AGOOD DAY.
    r,tilak makkiseril
    cochin,India



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