- Previous message: shetty t.seetharama: "RE: limits for Cadmium"
- Messages sorted by: [ date ] [ thread ] [ subject ] [ author ]
Hi
In addition to the last posting, compound foods such as stocks and chowders
are covered by Article 2 of European Commission Regulation 1881/2006. This
specifies that if you have, for example, a fish product in a chowder, then
you have to take account of the dilution factor when working out the maximum
legal level of cadmium in the chowder.
Regards,
Ivan
Ivan Bartolo
Food Standards Officer
Legislation Department
Sea Fish Industry Authority
Hull, UK
Seafish legislation pages: www.seafish.org/b2b/area.asp?p=48
<http://www.seafish.org/b2b/area.asp?p=48>
_____
From: shetty t.seetharama [mailto:ts_shetty@yahoo.com]
Sent: 21 March 2007 17:07
To: seafood@ucdavis.edu
Subject: RE: limits for Cadmium - [SC: 9% -- Scanned(Spam_Server)]
Hi,
EU regulation on MRL for Cadmium is : COMMISSION REGULATION (EC) No
1881/2006 of 19 December 2006 setting maximum levels for certain
contaminants in foodstuffs.
For Muscle meat of most of the fish excluding those listed below: 0.050
(mg/kg wet weight) Maximum levels
Muscle meat of the following fish: 0.10 (mg/kg wet weight) Maximum levels
anchovy (Engraulis species)
bonito (Sarda sarda)
common two-banded seabream (Diplodus vulgaris)
eel (Anguilla anguilla)
grey mullet (Mugil labrosus labrosus)
horse mackerel or scad (Trachurus species)
louvar or luvar (Luvarus imperialis)
sardine (Sardina pilchardus)
sardinops (Sardinops species)
tuna (Thunnus species, Euthynnus species, Katsuwonus pelamis)
wedge sole (Dicologoglossa cuneata)
Muscle meat of swordfish (Xiphias gladius): 0.30 (mg/kg wet weight) Maximum
levels
Crustaceans, excluding brown meat of crab and excluding head and thorax meat
of lobster and similar large crustaceans (Nephropidae and Palinuridae) :
0.50 (mg/kg wet weight) Maximum levels
Bivalve molluscs: 1.0 (mg/kg wet weight) Maximum levels
Cephalopods (without viscera): 1.0 (mg/kg wet weight) Maximum levels
Have a good day,
ShettyTS
Vanessa Broadnax <vanessa@baldorfood.com> wrote:
Salutations:
There is an abundance of material on the internet. Try "cadmium levels in
fish"
Links:
www.springerlink.com <http://www.springerlink.com/>
www.ncbi.nlm.nih.gov <http://www.ncbi.nlm.nih.gov/>
One Example:
Christopher J. Schmitt1 and William G. Brumbaugh1
Aff1(1)
U.S. Department of the Interior, Fish and Wildlife Service, National
Fisheries Contaminant Research Center, Route 2, 4200 New Haven Road, 65201
Columbia, Missouri, USA
Received: 5 May 1989 Revised: 10 June 1989
Abs1Abstract From late 1984 to early 1985, the U.S. Fish and Wildlife
Service collected a total of 315 composite samples of whole fish from 109
stations nationwide, which were analyzed for arsenic, cadmium, copper, lead,
mercury, selenium, and zinc. Geometric mean, maximum, and 85th percentile
concentrations (mgrg/g wet weight) for 1984 samples were as follows:
arsenic-0.14, 1.5, 0.27; cadmium-0.03, 0.22, 0.05; copper-0.65, 23.1, 1.0;
mercury-0.10, 0.37, 0.17; lead-0.11, 4.88, 0.22; selenium-0.42, 2.30, 0.73;
and zinc-21.7, 118.4, 34.2. The mean concentrations of selenium and lead
were significantly lower than in the previous NCBP collection (1980-81).
Mean concentrations of arsenic and cadmium also declined significantly
between 1976, when elemental contaminants in fish were first measured in the
NCBP, and 1984. Of greatest significance, lead concentrations declined
steadily from 1976 to 1984, suggesting that regulatory measures have
successfully reduced the influx of lead to the aquatic environment.
VanessaC.Broadnax,MS Tech.Mgmt.,CQA,CMQOE
HACCP Manager
Baldor Specialty Foods Inc.
511 Barry Street
Bronx, New York 10474
Telephone: 718.304.4536
Fax: 718.328.9944
Committed To Food Safety
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On Behalf
Of germeade01@eircom.net
Sent: Wednesday, March 21, 2007 11:29 AM
To: seafood@ucdavis.edu
Subject: Re: limits for Cadmium in value added product
Dear all,
May I extend this question to find if there is any legislation specific to
product derivatives such as chowders and stocks, crab cakes or other value
added products?
Does any one know of any reported problems of increased cadmium levels in
such products?
I would appreciate any guidance on this issue all computer searches have
been in vain.
Many thanks,
Ger Meade
> 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
> ------=_NextPart_000_0032_01C69C28.7223C6D0
> Content-Type: text/html;
> charset="iso-8859-1"
> Content-Transfer-Encoding: quoted-printable
>
> <!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN">
> <HTML><HEAD>
> <META http-equiv=3DContent-Type content=3D"text/html; =
> charset=3Diso-8859-1">
> <META content=3D"MSHTML 6.00.5296.0" name=3DGENERATOR>
> <STYLE></STYLE>
> </HEAD>
> <BODY bgColor=3D#ffffff>
> <DIV><FONT face=3DArial size=3D2>Dear All,</FONT></DIV>
> <DIV><FONT face=3DArial size=3D2></FONT> </DIV>
> <DIV><FONT face=3DArial size=3D2>Please let me know what are the =
> limits(MRL) for=20
> cadmium in Fish & crustaceans in the EU, are the =
> limits different or=20
> the same for crustaceans & fish.</FONT></DIV>
> <DIV><FONT face=3DArial size=3D2></FONT> </DIV>
> <DIV><FONT face=3DArial size=3D2>Regards</FONT></DIV>
> <DIV><FONT face=3DArial size=3D2></FONT> </DIV>
> <DIV><FONT face=3DArial size=3D2>Vinod</FONT></DIV></BODY></HTML>
>
> ------=_NextPart_000_0032_01C69C28.7223C6D0--
>
>
-----------------------------------------------------------------
Find the home of your dreams with eircom net property
Sign up for email alerts now http://www.eircom.net/propertyalerts
_____
Sucker-punch
<http://us.rd.yahoo.com/evt=49981/*http://advision.webevents.yahoo.com/mailb
eta/features_spam.html> spam with award-winning protection.
Try the free
<http://us.rd.yahoo.com/evt=49981/*http://advision.webevents.yahoo.com/mailb
eta/features_spam.html> Yahoo! Mail Beta.
Seafood Awards - 22 March 2007, Marriott Grosvenor Square, London - book
your place now! Details available on our website www.Seafish.org
This e-mail and any files transmitted with it are confidential and intended
solely for the use of the individual or entity to whom they are addressed
If you have received this e-mail in error please notify
seafish@seafish.co.uk
If the content is not about the business of the Sea Fish Industry Authority
or the sea fish industry then the message is neither from nor sanctioned
by the Sea Fish Industry Authority.
>From sea to plate, Seafish delivers expert knowledge, skills and support
which help the UK seafood industry secure a sustainable and profitable
future.
Visit our new user-friendly website at www.seafish.org
- Next message: Denise Skonberg: "AFTC 2007"
- Previous message: shetty t.seetharama: "RE: limits for Cadmium"
- Messages sorted by: [ date ] [ thread ] [ subject ] [ author ]
This archive was generated by hypermail 2b29 : Thu Mar 22 2007 - 02:48:06 PDT