Hi all,
In the sector of seafood processing, there are use of chemicals for
objective of washing raw materials and washing, disinfecting equipments,
utensils, tables, factory …etc.. (like chlorine or Hydrogen peroxide H202
for disinfecting…). Besides, in the shirmp processing factories that have
also the use of food additives for the purpose gain weight (like substances
of tri-phosphates).
I’d like to have collective parameters for comparing and application
suitable in the some seafood processing factories, can anyone advise:
1. the paths of websites that concern regulations of washing,
disinfecting chemicals, using in the seafood processing factories, of some
markets like: EU, USA, Japan, Canada and Codex, too. In there, the
information concerns chemicals interdicts, chemicals permitted and content
of maximal using (includes chlorine and hydrogen peroxide)
2. the paths of websites that concern regulations of food additives,
using in the some of seafood products, including shrimp and cephalopod, of
some markets like: EU, USA, Japan, Canada and Codex… In there, the
information concerns food additive interdict, food additive permitted and
content of maximal using (includes: the substances of tri-phosphates)
I’d appreciate any feedback
Nguyen Hoai Nam
Seafood processing specialist
VASEP
10, Nguyen Cong Hoan, Ba Dinh, Ha Noi, Vietnam
Email: namnh@vasep.com.vn
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