Dried shrimp fails safety test

June 29, 2013

A dried shrimp was found to contain a preservative sulphur dioxide at a level of 2 100 parts per million (ppm), exceeding the legal limit of 30 ppm, the Centre for Food Safety says.
 
The centre today released the findings of its food safety report for May.
 
The centre said sulphur dioxide is of low toxicity and will not pose adverse health effects to consumers, although people who are allergic to it may develop breathing difficulty, headache or nausea.
 
Sulphur dioxide is water soluble, and most of it can be removed through washing and cooking.