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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.
2. These limits apply only to fish species of the following families: Scombridae and Clupeidae; however, fish belonging to these families which have undergone enzyme ripening treatment in brine may have higher hystamine levels but not more than twice the above values; examinations must be carried out in accordance with reliable, scientifically recognised methods, such as high-performance liquid chromatography (HPLC).
3. The Ministers shall establish a monitoring system to check the levels of such contamination of fishery products and without prejudice to the Community rules concerning water protection and management, and in particular those concerning pollution of the aquatic environment, fishery products must not contain in their edible parts contaminants present in the aquatic environment such as heavy metals and organochlorinated substances at such a level that the calculated dietary intake exceeds the acceptable daily or weekly intake for humans.
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