OK - you are perhaps correct that IF the product was clearly labeled as
containing this additive it would NOT be a violation.
I am not even sure about this in relation to "raw" shrimp as it might be,
even with labeling, considered an attempt to mislead the consumer as to the
freshness, quality or nature of the product plus it surely can be used to
"mask" decomposition.
My experience is this is rarely if ever done and I have yet to see a raw
frozen shrimp package with this declaration.
Yet it is a pretty sure bet that some foreign processors use the sulfites
but do not declare them.
Can anyone with the FDA involved in seafood regulation make a specific
comment on this issue please?
Regards
E. 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: Garrido, Victor M. [mailto:VMGA@mail.ifas.ufl.edu]
Sent: Thursday, August 21, 2003 11:30 AM
To: Jerry
Subject: RE: Shrimp and tuna
Why is it illegal to use sulfites in shrimp if properly labeled???
Victor G.
-----Original Message-----
From: E. Jerry Oliveras, Laboratory Director & President
[mailto:jerry@anresco.com]
Sent: Thursday, August 21, 2003 1:48 PM
To: 'Hamad AL-Mishari'
Cc: seafood@ucdavis.edu
Subject: RE: Shrimp and tuna
assumption is you are NOT using sulfiting agents on shrimp exported to the
US as this would be ILLEGAL.
metabisulfite and pyrosulfite are synonyms of the same exact chemical -
Na2S2O5
someone is trying to pull a fast one on you
Regards
E. 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: Hamad AL-Mishari [mailto:Hamad@alkulaibfisheries.com]
Sent: Wednesday, August 20, 2003 11:21 PM
To: seafood@ucdavis.edu
Subject: Shrimp and tuna
Dear List member
From the trade, i know not to process net caught tuna as the histamine
levels in it are high. I know that if i process it into loins it would be
rejected so I always use hook caught tuna. I kniw this but have yet to know
the logic behind. . I also have a question regarding accepted sulphite
levels in shrimps. We usaully use sodium metabisulphite, this year we have
another compound which as i understand is more concentrated . its sodium
pyrosulphite. if anyone would confirm the percentage of dilution and use. If
anyone would shed some light on the subjects I would be truly thankful
Best wishes and Regards
Hamad Al-Kulaib
VP Marketing
Qataria Fish & Shrimp Processing Co
Tel: 967 3 268421/2
Fax: 967 3 268423
Hodeidah, Yemen
This archive was generated by hypermail 2b29 : Thu Aug 21 2003 - 11:50:22 PDT