Re: SO2 level

From: shetty t.seetharama (ts_shetty@yahoo.com)
Date: Thu May 18 2006 - 10:06:57 PDT

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In reply to: Francisco Camino: "SO2 level"
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Hi,

  As per the DIRECTIVE 98/72/EC OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 15 October 1998 amending Directive 95/2/EC on food additives other than colours and sweeteners:

   The maximum levels permitted in edible parts as mg/kg or mg/l as appropriate and expressed as SO2:

  Crustaceans and cephalopods

  Fresh, frozen and deep-frozen - 150

  Crustaceans, panaeidae solenceridae, aristeidae family:
                          - Up to 80 units -150
                          - Between 80 and 120 units - 200
                          - Over 120 units - 300
                          - Cooked - 50

  Thanks,

  Shetty Seetharama
  UAF,
  AK

Francisco Camino <frankcamino@yahoo.com> wrote:
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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Next message: Gregg Morrow: "Bluing King Crab"
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