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The Food Safety (Fishery Products) Regulations 1992

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1.  When chemical checks are to be carried out by the food authority samples must be taken and subjected to laboratory analysis for the control of the following parameters;

(a)TBV-N (Total Volatile Basic-Nitrogen) and TMA-N (Trimethylamine-Nitrogen);

(b)Histamine;

nine samples must be taken from each batch; these must fulfil the following requirements

  • the mean value must not exceed 100 parts per million ( “ppm”);

  • two samples may have a value of more than 100 ppm but less than 200 ppm;

  • no sample may have a value exceeding 200 ppm.

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