stains

From: Maria João Cardos (maria.joao.cardoso.porto@clix.pt)
Date: Wed Jul 11 2007 - 01:44:42 PDT

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Dear colleagues

1) Could anyone please tell me if you know the reason for the appearence of dark grey stains in the back of skinless boneless sardines canned in sauces?
The stains appear after the retorting process, we cannot see them before, while they are being canned.
I don´t have an idea of the reason or what they are due to.
2) Where can i find information, besides the CODEX, on food contaminant limits and drained and net weights for:
2.1) salt (food grade)
2.2) tomato paste
2.3) olive oile and sunflower oil
2.4) canned sardines and mackerel
2.5) spices
Thanks in advance,
Kind regards
Maria

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