Labelling requirements for frozen shrimp to USA

From: Javier Marina Fernandez-Peña (jmarina@pescanova.es)
Date: Fri Jul 14 2006 - 02:43:23 PDT

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    Good day,
     
    Can any one tell me the labelling requirements for exporting frozen raw shrimp to USA?
    As far as I know:
    - Net Wt.
    - Nutrition facts
    - Country of origin
    - Wild caught or farm raised
    And now the doubts:
    - Sulfites?, do I have to declare them in the ingredients list??
    - Production date/lot ?
    - Best before date?
    Anything else?
     
    Thanks
    Javier

    ________________________________

    De: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] En nombre de shetty t.seetharama
    Enviado el: jueves, 18 de mayo de 2006 19:07
    Para: Francisco Camino; seafood@ucdavis.edu
    Asunto: Re: SO2 level

    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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