Hi All
I am from a seafood processing Company from India exporting mostly raw and blanched / cook IQF products for EU and US markets.
I am hoping that someone can advise or at least point me in the right direction. I am trying to confirm what the limit is for Zinc, Copper and Arsenic in Crustaceans.
My current source of information on Contaminants in foodstuffs is EC Commission Regulation 1881/2006
Many thanks.