Study of the Hazard of Sulfites in Coastal Fishery Crustaceans in Morocco
Study of the Hazard of Sulfites in Coastal Fishery Crustaceans in Morocco
Said Dahani1, Rachid Khatouf1*, Ghizlane Laarif1, Oleya El Hariri2, Nourredine Bouchriti1
ABSTRACT
Crustaceans are a major marine resource at the national level and are known for their exceptional quality and high commercial value. However, their highly perishable nature and their sensitivity to melanosis, a process of oxidation causing the blackening of their shells, leads professionals to use additives to prevent this phenomenon. This study investigates the use of sulfites in crustaceans in northern Morocco (Mehdia and Larache fish markets) through surveys conducted with 56 shrimp trawler owners. Residual sulfur dioxide levels were measured in 21 samples of pink shrimp. The survey results revealed that dusting with sulfites is a common practice in this sector, with 55.33% of the surveyed owners using it to prevent shrimp spoilage and 35.71% using it to prevent melanosis. The analyses revealed sulfite levels ranging from 155 to 375 ppm for samples from the Mehdia fish market, and from 124 to 239 ppm for those from the Larache fish market which is in compliance. The average SO₂ levels observed at both ports are compliant with regulatory limits, measuring 181 and 256 ppm, respectively. These results highlight the compliance of the majority of samples 82 % with national regulatory standards, underscoring the importance of strengthening professional awareness regarding good practices in the use of sulfites and implementing effective preventive measures through the application of good manufacturing guidelines and a robust self- monitoring to ensure the food safety of crustaceans.
Keywords | Crustaceans, Shrimp, Sulfites, Melanosis
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May 2025
Adv. Anim. Vet. Sci., Vol. 13, Iss. 5,
