Day 2: 13 Nov 2019 - 11:45 – 12:05 PM
Introduction to the basic allergens and parameters of interest for the industry with regard to SO2, with clear focus on the consequences to human health. What are the FDA and EU regulations that must be adhered to; how and why did they evolve, and what are their implications to shrimp producers and exporters?
An outline of the specific methods, processes and techniques for the analysis of SO2, as well as the advantages/disadvantages of each methodology, starting with identification and quantification (extraction process. What about control of allergens through the processing chain? Finally, let’s also discuss new Industry 4.0 perspectives in traceability and food safety.