Seafood Network Information Center

Date: July 18, 2002
Firm: ABC Importers, Inc., 1234 Seafood Ave., Smalltown, OR 97001
Product Name: Shrimp
Product species: (Include if appropriate)
Product Form: Frozen raw headless
Maximum Allowable Levels of Contaminants:

Contaminant	Maximum Allowable Level
Salmonella species	Presence of organism
Staphylococcus aureus	Positive for staphylococcal enterotoxin, or Staphylococcus aureus level is equal to or greater than 10⁴/g (MPN)
Clostridium botulinum	Presence of viable spores or vegetative cells in products that will support their growth; or, Presence of toxin.
Polychlorinated Biphenyls (PCBs)	2.0 ppm (edible portion)*
Chlordane	0.3 ppm (edible portion)
Chlordecone	0.4 ppm crabmeat and 0.3 ppm in other fish (edible portion)
DDT, TDE and DDE	5.0 ppm (edible portion)
Heptachlor and heptachlor epoxide	0.3 ppm (edible portion).
Mirex	0.1 ppm (edible portion)
Diquat	0.1 ppm*
2,4-D	1.0 ppm*
Sulfamerazine	No residue permitted.
Unsanctioned drugs**	No residue permitted.
Toxic elements	76 ppm arsenic; 3 ppm cadmium; 12 ppm chromium; 1.5 ppm lead; 70 ppm nickel.
Methyl mercury	1.0 ppm***
Paralytic shellfish poison	0.8 ppm (80ug/100g) saxitoxin equivalent
Amnesic shellfish poison	20 ppm domoic acid, except in the viscera of dungeness crab, where 30 ppm is permitted
Hard or sharp foreign object	Generally 0.3 (7 mm) to 1.0 (25 mm) in length.

*The values are tolerances.

** Sanctioned drugs are approved drugs and drugs used under an Investigational New Animal Drug (INAD) application. See Chapter 11: Aquaculture Drugs (A Chemical Hazard) In Fish and Fishery Products Hazards and Controls Guidance, 3^rd ed., p. 127-144. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Seafood, Washington, DC for further information.

*** See Chapter 10: Methyl Mercury (A Chemical Hard) In Fish and Fishery Products Hazards and Controls Guidance, 3^rd ed., p. 125. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Seafood, Washington, DC for further information.

Note: This generic import product specification is based on FDA and EPA levels relating to safety attributes of frozen raw headless shrimp published in regulations and guidance.

For additional FDA and EPA levels relating to safety attributes of other seafood commodities, refer to the FDA & EPA Safety Levels in Regulations and Guidance. Appendix 5. In Fish and Fishery Products Hazards and Controls Guidance, 3^rd ed. Web: http://www.cfsan.fda.gov/~comm/haccp4x5.html

For information on quality factors in preparing product specifications, refer to the Seafood Quality Information web page. Web: http://seafood.ucdavis.edu/pubs/qualityinfo.htm

Reference:

FDA. 2001. FDA & EPA Safety Levels in Regulations and Guidance. Appendix 5: Guidance Levels. In Fish and Fishery Products Hazards and Controls Guidance, 3^rd ed., p.285-288. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Seafood, Washington, DC.

Authored by Pamela D. Tom (Program Representative) and Robert J. Price (Extension Specialist, Seafood Products) Food Science & Technology, University of California, Davis, CA 95616-8598

UCSGEP 02-5W; July 2002

This work is sponsored in part by NOAA, National Sea Grant College Program, Department of Commerce, under grant number NA06RG0142, project number A/EA-1, through the California Sea Grant College Program, and in part by the California State Resources Agency. The U.S. Government is authorized to reproduce and distribute reprints for governmental purposes.

Affirmative Action Statement

Generic Import Product Specification