Sulfites remaining on food can cause allergies in consumers, especially those with asthma. Sulfite monitoring is necessary to ensure consumer safety. Residual sulfite concentrations below 100 ppm are considered safe for preventing melanosis on seafood.

Problem: 

Sulfites (such as sodium bisulfite and sodium metabisulfite) are used to prevent melanosis in shrimp and similar seafood. Melanosis is a condition in which "black spots" appear on the shell and meat surface after shrimp are harvested and die, due to the activity of the PPO enzyme. Sulfite blocks the activity of PPO, helping to maintain the appearance of shrimp and lobsters. prefer.
 

Risks and necessity of sulfite monitoring:

 
Sulfites remaining on food can cause allergies in consumers, especially those with asthma. Sulfite monitoring is necessary to ensure consumer safety. Residual sulfite concentrations below 100 ppm are considered safe for preventing melanosis on seafood.
 
 

Neogen's new Alert for Sulfites test method:

 
Neogen collaborated with the University of Florida to develop a more rapid and reliable method for monitoring sulfites during seafood production. This method uses a simple chemical test, requiring just one drop of activation solution to detect sulfites. Compared to the traditional method, Neogen's new method is faster and more reliable, helping to maintain product quality and consumer safety. A study made a comparison between the Neogen sulfite testing method and the AOAC official Monier-Williams method. The results show that Neogen's method has a shorter analysis time (only 1 minute compared to 3-5 hours of the traditional method) and an accuracy of 83.3%, nearly equal to the Monier-Williams method (100 %). This shows that Neogen's new method is a useful and effective option for monitoring sulfites in seafood production and processing.

 
Product manual:

Step 1:
Add a drop of activator solution (orange cap) to exposed meat.

Step 2:
Add one drop of dye reagent (blue cap) to the moistened meat.

Step 3:
If the blue dye does not change color, the shrimp was not treated with sulfiting agents. If the blue dye turns purple, the shrimp has been treated with sulfiting agents. If the dye is no longer colored, the sulfite concentration exceeds 100 ppm.

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