Dear Vinod,
Here are the maximum permitted levels for cadmium.
Seafood product
Maximum permitted cadmium level (mg/kg wet weight)
Muscle meat of:
* Anchovy (Engraulis species)
* Bonito (Sarda sarda)
* Common two-banded sea bream (Diplodus vulgaris)
* Eel (Anguilla anguilla)
* Grey mullet (Mugil labrosus labrosus)
* Horse mackerel or scad (Trachurus trachurus)
* Louvar or luvar (Luvarus imperialis)
* Sardine (Sardina pilchardus)
* Sardinops (Sardinops species)
* Tuna (Thunnus species, Euthynnus species, Katsuwonus pelamis)
* Wedge sole (Dicologoglossa cuneata)
0.10
Muscle meat of swordfish (Xiphias gladius)
0.30
Muscle meat of fish species not mentioned above
0.05
Crustaceans, excluding brown meat of crab and excluding head and thorax meat
of lobster and similar large crustaceans (Nephropidae and Paniluridae)
0.50
Bivalve molluscs
1.0
Cephalopods (without viscera)
1.0
Relevant legislation: Commission Regulation
<http://europa.eu.int/eur-lex/lex/LexUriServ/site/en/consleg/2001/R/02001R04
66-20051129-en.pdf> 466/2001 as amended.
Regards,
Ivan
Ivan Bartolo
Food Standards Officer
Sea Fish Industry Authority
Tel: 01482 327837
Mobile: 07876 035748
Fax: 01482 223310
_____
From: Vinod V [mailto:vinodv@mpeda.ker.nic.in]
Sent: 30 June 2006 04:05
To: seafood@ucdavis.edu
Subject: limits for Cadmium in crustaceans (EU) - [SC: 8% --
Scanned(Spam_Server)]
Dear All,
Please let me know what are the limits(MRL) for cadmium in Fish &
crustaceans in the EU, are the limits different or the same for crustaceans
& fish.
Regards
Vinod
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