This fact, together with the fact that the current level of 50 mg/kg does not protect cooked prawns from melanosis , shows that the current maximum level of SO2 in cooked products must be brought into line with the maximum level currently permitted for fresh crustaceans.
This fact, together with the fact that the current level of 50 mg/kg does not protect cooked prawns from melanosis, shows that the current maximum level of SO2 in cooked products must be brought into line with the maximum level currently permitted for fresh crustaceans.