RE: SO2 level

From: Sanchez, Sergio (Sergio.Sanchez@inspectorate.com)
Date: Thu May 18 2006 - 09:50:05 PDT

  • Next message: shetty t.seetharama: "Re: SO2 level"

    According to 98/72/EC, maximum levels for cooked shrimp are 50 ppm and for raw shrimp 150 ppm.
    Regards,

    Dr. Sergio Sanchez
    Vice President Food Safety
    Inspectorate America Corp.
    12000 Aerospace Ave, Suite 200
    Houston, TX 77034
    Tel. 1.713.948.5197
    FAX: 1.713.947.6503
    Mobile: 1.832.435.1539
    e-mail: sergio.sanchez@inspectorate.com
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    -----Original Message-----
    From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On
    Behalf Of Francisco Camino
    Sent: Thursday, May 18, 2006 9:39 AM
    To: seafood@ucdavis.edu
    Subject: SO2 level

    Dear Collegues:

    Somebody of you can tell me the european standard for
    SO2 residuals in shrimp or crustaceans?

    I am looking forward to hearing from you soon.

    Best regards,
    Francisco Camino
    Brazil

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    Visit the Inspectorate website at www.inspectorate.com

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