Re: Shrimp and tuna

From: Mark Neely (surefish@az.com)
Date: Fri Aug 22 2003 - 15:06:12 PDT

  • Next message: Pamela Tom: "Re: Shrimp and tuna"

    Dear Sirs,

    Unless something has changed recently, I think that sulfites are legal for
    use in raw shrimp imported to the USA. I inspect a fair amount of it and
    usually it is labeled as "Contains sodium metabisulfite as a preservative
    less than 100 ppm". The labeling is a critical control point for HACCP, as
    some people are allergic to sulfites and must be warned of the hazard.

    Also, some species would be commercially unusable without being treated, as
    the shrimp would turn black from melanosis within 24 hours or so, depending
    on the species.

    I'm not sure if the 100 ppm is the legal limit or just the amount that does
    the proper job. More than 100 ppm would be a waste, or could also cause
    damage because of the concentration being too high and possibly pitting the
    shell.

    Does any one else out there agree or disagree? What about the 100 ppm part?
    This could mean a lot to Mr. Hadad AL-Mishari.

    Thanks,

    Mark Neely
    Surefish

    ----- Original Message -----
    From: "E. Jerry Oliveras, Laboratory Director & President"
    <jerry@anresco.com>
    To: "'Hamad AL-Mishari'" <Hamad@alkulaibfisheries.com>
    Cc: <seafood@ucdavis.edu>
    Sent: Friday, August 22, 2003 2:13 PM
    Subject: RE: Shrimp and tuna

    > I think you misunderstood me
    > pyrosulfite and metabisulfite are just different names for the exact same
    > chemical compound - Na2S2O5
    > it is like table salt = sodium chloride or rust = iron oxide or water =
    > dihydrogen oxide
    >
    > I agree about the sulfiting agents use being very wide spread - my
    > observations are the same
    > Yet it is still something not allowed in the US - seemingly even if so
    > labeled on raw shrimp
    >
    > Jerry
    >
    >
    > -----Original Message-----
    > From: Hamad AL-Mishari [mailto:Hamad@alkulaibfisheries.com]
    > Sent: Thursday, August 21, 2003 10:49 PM
    > To: jerry@anresco.com
    > Subject: RE: Shrimp and tuna
    >
    >
    > Dear Mr Oliveras
    > We do not export to the US, Our market is mainly europe where sulphiting
    is
    > legel. I have a comment though, I have yet to see one shrimp processor who
    > does not use sulphites. whether here in yemen or india or pakistan or iran
    > or kuwait. Are you sure sulphiting is illegal in the usa? I know both
    > compounds are sulphites but pyro comes in more concentrated form. It is my
    > understanding that the pecent dilution is 0.02% ie 20g per 100 liters. and
    > metabi we use 200g per 100 liters
    >
    > -----Original Message-----
    > From: E. Jerry Oliveras, Laboratory Director & President
    > [mailto:jerry@anresco.com]
    > Sent: Thursday, August 21, 2003 8:48 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
    >
    >
    >
    >
    >



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