Sulphites beyond the limits in cooked Tropical Prawns (Litopenaeus vannamei)
- Classification
- Information notification for follow-up
- Risk
- Not serious
- Category
- crustaceans and products thereof
- Hazard
- E220- sulfur dioxide too high content - {food additives and flavourings}
- Origin
- Spain
- Notifier
- Italy
What is this? Some cooked tropical prawns have too much sulphur dioxide. Sulphur dioxide is a food additive that keeps food fresh.
What's happening? The prawns were sold in Italy and Spain. They have more sulphur dioxide than allowed.
Does this affect me? If you ate these prawns, you may have had too much sulphur dioxide.
What should I do? Ask your doctor or pharmacist if you feel unwell. Do not eat the prawns.
🤖 This plain-language summary is automatically generated from the official agency notice using AI. It is for general information only — not medical advice. For decisions about your health, always consult a pharmacist or doctor and read the official source linked below.
🔬 Medical / technical details (for professionals)
Classification: Information notification for follow-up · Risk: Not serious · Category: crustaceans and products thereof · Hazard: E220- sulfur dioxide too high content - {food additives and flavourings} · Origin: Spain · Notifier: Italy
All information on this page comes from the official agency notice. We translate and summarise it; we don't add or edit facts.
