New maximum levels for ascorbic acid and its salts in tuna
On October 11th 2022 the Regulation (EU) 2022/1923 was published, regarding the use of ascorbic acid (E 300), sodium ascorbate (E 301) and calcium ascorbate (E 302) in tuna.
Regulation (EC) 1333/2008 has been amended to include maximum use levels for ascorbic acid (E 300), sodium ascorbate (E 301) and calcium ascorbate (E 302) in categories 09.1.1 “Unprocessed fish” and 09.2 “Processed fish and fishery products, including molluscs and crustaceans” – specifically for tuna.
Indeed, these additives are currently authorized in these categories for use according to the quantum satis principle, i.e. at the dose strictly necessary to obtain the desired effect, in accordance with good manufacturing practice. Investigations by the competent authorities have repeatedly shown that these additives are used in doses higher than those necessary to obtain the antioxidant effect, in order to artificially restore the color of fresh tuna meat.
This fraudulent commercial practice allows thawed tuna, intended for canning, to be sold at as high a price as fresh tuna, thus exposing consumers to deception and the risk of histamine poisoning. As a result, a use limit of 300 mg/kg is now set for the use of these three antioxidants in tuna.
Mérieux NutriSciences can quantify the levels of ascorbic acid and its salts in tuna and our consultants can help you to improve your processes to fit these new maximum levels.
This Regulation shall enter into force 31st October 2022. This Regulation shall be binding in its entirety and directly applicable in all Member States.
