CHEMICAL REFERENCE CRITERIA FOR FROZEN FISHERY PRODUCTS

FROZEN PRODUCTS Hg
1

Cd

Pb

Histamine4 P2O5 5 (ppm) (%)

SO2 6 (ppm)

Oxolinic acid 7 Oxytetracycline7 (ppm) (ppm)

PSP 8 (ppm)

ASP 8 (ppm)

DSP 8

Nitrofuran9 Chloramphenicol9 Metabolites (ppb) (ppb)

(ppm)

(ppm) (ppm)

Shrimp

0.5

0.5

1.5

0.5

Raw=150 Cooked = 50

Not detected***

0.2***

0.3

Bivalve mollusc

0.5

1.5

80

20

2 Mice out of 3mice die after peritoneal injection is positive

Crab Seafood mix Cephalopod Fish Lobster Other

0.5

0.5

1.5

0.5

Cooked = 50

0.5

0.5

0.2

0.5

100*

0.5**

0.5 0.5

0.5 1

1.5 1

0.5 -

Raw=150 -

Note :

* Only Tuna, Scombridae, Mackerel, Sardine and Saba ** Only Fish fillets *** Only Black tiger shrimp, Fresh water shrimp and Vannamei shrimp

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Chemical References for Frozen Fishery Products

1. EU Commission,2001,Commission Regulation(EC) No.466/2001 p.77/11 2. EU Commission,2001,Commission Regulation(EC) No.466/2001 p.77/10 Amend. No. 5 SZ-1 3. FDA Guidance Documents Commission Regulation (EC) No.221/2002 p. 37/5 4. Council Directive 91/493/EEC Office Journal of EU Communities p. 268/31 5. Council Directive 98/72/EC Office Journal of EU Communities p. 295/25 6. Council Directive 98/72/EC Office Journal of EU Communities p. 295/22 7. Specifications and Standards for Foods, Food Additives, etc. 8. Council Directive 91/492/ECC 9. Fish Inspection and Quality Control Division Meeting 1 Nov. 2002

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CHEMICAL REFERENCE CRITERIA FOR CANNED FISHERY PRODUCTS

CANNED PRODUCT Hg 1 (ppm) Cd 2 Pb 3 Histamine4 (ppm) Sulphite 5 (ppm) EDTA 6 (ppm) PSP 7 (ppm) ASP 7 (ppm) DSP 7

(ppm) (ppm)

Tuna, Sardine, Mackerel Shrimp Bivalve mollusc Crab Seafood mix Cephalopod Pet food Salmon

0.2

0.5

100

0.5 0.5 0.5 0.5 0.5 1 1

0.5 1 0.5 2 2 0.2 0.2

1.5 1.5 1.5 2 2 0.5 0.5

100 -

50 50 50 -

75 75 75 75 75 -

80 -

20 -

2 Mice out of 3mice die -

Note: * Only for Raw Material and sampling at least 3 Kgs

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Chemical References for Canned Fishery Products

1. EU Commission,2002,Commission Regulation(EC) No.221/2002 p. 37/6 2. Commission Regulation(EC) 2001 Commission Regulation(EC) No. 466/2001 p. L77/10, 2001 3. FDA Guidance Documents EU Commission,2002,Commission Regulation(EC) No.221/2002 p. 37/5 4. Council Directive 91/493/EEC Office Journal of EU Communities p. 268/31 5. Council Directive 98/72/EC Office Journal of EU Communities p. 295/22 6. Council Directive 95/2/EC p. 61/28 7. Council Directive 91/492/ECC

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CHEMICAL REFERENCE CRITERIA FOR TRADITIONAL FISHERY PRODUCTS

TRADITIONAL PRODUCTS Chili paste, Namya, Shrimp and fish powder with chili Dried anchovy and Dried tuna Dried cephalopod Dried fish (except dried anchovy and dried tuna) Dried shrimp and All crispy products Fermented fish , Tai-Pla and Budoo Fish roe products Fish sauce Oyster sauce Salted mackerel Seasoning sauce Shrimp paste Steamed scombridae 500 200 100 0.5 >20 <4.6 >4 0.5 ND 2000 2000 2000 0.02 0.02 0.85 1.2 2000 ND 0.5 3 200 200 0.85 0.85 200 0.5 200 0.85 Histamine1 Hg2 (ppm) Cd3 Salt 4 (%) pH5 Total Nitrogen 6 Phosphate7 (g/L) (%) ND Color8 Ben./Sor.93-MCPD10Water Activity 11 (ppm) 2000 (ppm) Specific gravity 11

(ppm) (ppm) -

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Chemical References for Traditional Products

1. Council Directive 91/493/EEC p. 268/31 Fish Inspection and Quality Control Division Standard , January 2000 Quality Reference Criteria 2. EU Commission,2001,Commission Regulation(EC) No.466/2001 p.77/11 3. FDA Guidance Documents 4. Fish Inspection and Quality Control Division Standard , January 2000 Quality Reference Criteria 5. Thai Industry Standard 6. Fish Inspection and Quality Control Division Standard , January 2000 Quality Reference Criteria 7. Council Directive 98/72/EC Office Journal of EU Communities p. 295/25 8. Fish Inspection and Quality Control Division Standard , January 2000 Quality Reference Criteria 9. Council Directive 95/2/EEC p. 61/18 Thai Industry Standard 10. Council Directive 11. Thai Industrial Standard 12. Fish Inspection and Quality Control Division Standard , January 2000 Quality Reference Criteria

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