November 4, 2005

Philippine authorities urge fish processors to comply with EU standards

Local fisheries authorities in the Philippines' Davao region have urged fish processors there to strictly comply with EU standards for processed fish products, in order to gain acceptance in EU markets.

The EU currently bans smoked or chilled fish from Davao due to the presence of colour enhancers in the fish products. 

Estrellita Malim, a senior Philippine aquaculturist, said although Davao's fish products remained in demand in US, Japanese and Korean markets, they still had to clear high standard inspections before export.

She added that some exporters used industrial smoke that contained formic and sulphuric acids, on their smoked fish. However, the US allowed such chemicals up to a tolerable limit of about 200 parts a million.

Malim stated that some Davao processors used the colour enhancer on smoked milkfish, sashimi and fresh cut and packed tuna. But milkfish smoked using filtered wood smoke or hot smoke was allowed, as these were considered chemically safe.

Products were also tested before shipment for heavy metal content and the presence of histamine that caused allergy.

In addition, exporters were required to have Hazard Analysis of Critical Control Point accreditation before they could export their products.