Rapid test from Neogen® for sulfites in shrimp samples provides results in the range of less than 10 ppm, between 10 and 100 ppm, and greater than 100 ppm.
Sulfiting agents are used with shrimp, lobster and related crustaceans to prevent melanosis (a.k.a. “blackspot”). While sulfiting agents are very beneficial to the seafood industry, some consumers are highly allergic to sulfite residues in food. For this reason, FDA regulations state that seafood containing sulfite residues of 10 ppm or more must be labelled as containing sulfites.
For seafoods, residual concentrations less than 100 ppm have been considered adequate to prevent melanosis on various shrimp, lobster and other seafoods. Labelling is required if the edible portion exceeds 10 ppm. Monitoring and verification are required for prevention in a HACCP programme in the seafood industry.