Erkan Nuray
In this study; total sulphite resude amounts of shrimps sold at the local markets were analyzed to compare with the tolerable daily intake amounts published by FAO/WHO and also the study aimed to determine how public health got affected by the amounts of chemicals used by retailers. Throughout the study sodium metabisulphide resude analysis of the shrimps sold in Istanbul was determined and evaluated statistically. According to the results of this study, residues of total sulphite in shrimps were determined lower than the limit levels established by Europe Union and Turkish Nutritional Codex and Seafood Regulations. While this value was determined in raw edible material and cooked edible material as 36.00-350.00 mg/kg, 8.80-281.23 mg/kg respectively, sodium metabisulphide residue amounts were found higher than the limit values in only 2 samples of the total 36 samples. The products can be consumed safely according to the results of our study. It is vital to commence educational programs on preservative usage.
