Details

Autor(en) / Beteiligte

• McCracken, Robert
• Hanna, Bob
• Ennis, David
• Cantley, Lynne
• Faulkner, Dermot
• Kennedy, D. Glenn

Titel

The occurrence of semicarbazide in the meat and shell of Bangladeshi fresh-water shrimp

Ist Teil von

• Food chemistry, 2013-02, Vol.136 (3-4), p.1562-1567

Ort / Verlag

Kidlington: Elsevier Ltd

Erscheinungsjahr

2013

Quelle

MEDLINE

Beschreibungen/Notizen

• ► Trace levels of semicarbazide (SEM) can be found in meat of Macrobrachium rosenbergii shrimp wild-caught in Bangladesh. ► SEM concentrations are 100 times higher in shrimp shell and suggests natural occurrence. ► Validity of SEM as a marker residue for nitrofurazone is questioned. ► Shrimp meat only rather than shrimp plus shell should be tested for SEM. There is evidence that semicarbazide (SEM), a marker for the banned nitrofuran nitrofurazone, can arise from other, unrelated sources. Recently, Belgium rejected 54 consignments of Bangladeshi freshwater shrimp (Macrobrachium rosenbergii), following a laboratory decision to test meat and exoskeleton combined. To study the possible natural occurrence of SEM in wild shrimp, samples were collected and analysed from 29 sites across Bangladesh. SEM (<1.0μg/kg) was detected in ∼65% of meat samples. However, SEM concentrations were approximately 100 times higher in the exoskeleton, and were unrelated to sampling location, strongly suggesting natural occurrence. In meat, most SEM was surface-associated. When the shrimp was shelled, some of the epidermal layer (which synthesises new exoskeleton) remained with the shell and some remained with the meat – leading to differing levels of natural SEM on the shrimp surface. This has implications for the use of SEM and the analytical strategy used to control nitrofuran use.