Hi Everyone,
Information on sulfites and hazard controls are discussed in the FDA's
Fish and Fisheries Products Hazards and Controls Guidance (3rd Edition,
2001) (http://www.cfsan.fda.gov/~comm/haccp4s.html), Chapter 19,
Allergens, Food Intolerance Substances and Prohibited Food & Color
Additives (A Chemical Hazard). The following information is under "Step
#11: Determine if this potential hazard is significant":
For example, under ordinary circumstances, it would be reasonably likely
to expect that food or color additives that can cause an allergic-type
reaction could enter the process under the following circumstances:
"Sulfiting agents may be used on shrimp and lobster between capture and
delivery to the processor. However, in some regions even with these
products (e.g. some aquacultured shrimp) this practice may not be
reasonably likely."
"Sulfiting agents may also be used in the processing of cooked octopus."
"Sulfiting agents added directly to a finished food must be declared on a
product's labeling regardless of the concentration of the sulfiting agent.
When not directly added to the finished food, sulfiting agents must be
declared on a product's labeling when the level is at or above 10 ppm."
Additional information is supplemented by the "Compendium of Fish and
Fishery Product Processes, Hazards, and Controls" in Chapter 24: Food and
Color Additives (http://seafood.ucdavis.edu/haccp/compendium/Chapt24.htm).
Regards,
Pamela Tom
University of California, Sea Grant Extension Program
On Fri, 22 Aug 2003, Mark Neely wrote:
> 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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