Your response is more accurate for scallop processing in the USA rather
than shrimp
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On
Behalf Of E. Jerry Oliveras, Jr.
Sent: Friday, January 05, 2007 1:19 PM
To: Seafood research and extension information exchange
Subject: phosphate use in shrimp
While I would defer to those perhaps more knowledgeable in this regard,
my
experience is that the use of phosphates in shrimp processing will
require
that fact to be declared in labeling and that if the water content
exceeds
79.5% the product must be labeled as a water added shrimp product rather
than shrimp - all this being related to the USFDA rules governing
economic
fraud and adulteration. I know there was significant enforcement
activity
in this area some years ago (right after FDA took over primary seafood
regulation from USDC) and that some firms were literally put out of
business
as a result (e.g. New England Shrimp Company).
E. Jerry Oliveras, Jr. - Consulting Chemist & Food Scientist
1066 Stannage Avenue, Albany, CA 94706
phone / FAX: 510-524-9199 Cell: 510-520-0755
homepage: ejoliverasjr@sbcglobal.net/">http://geocities.com/ejoliverasjr@sbcglobal.net/
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