1

When chemical checks are to be carried out by the food authority samples must be taken and subjected to laboratory analysis for the control of the following parameters—

a

TVB-N (Total Volatile Basic-Nitrogen), in respect of which —

i

the following TVB-N limits must not be exceeded—

• 25 milligrams of nitrogen per 100 grams of flesh for the following species:

  • Sebastes spp.;

  • Helicolenus dactylopterus;

  • Sebastichthys capensis;

• 30 milligrams of nitrogen per 100 grams of flesh for the following species: all species belonging to the Pleuronectidae family (with the exception of halibut: Hippoglossus spp.);

• 35 milligrams of nitrogen per 100 grams of flesh for the following species:

  • Salmo salar;

  • species belonging to the Merlucciidae family;

  • species belonging to the Gadidae family;

ii

the reference method to be used for checking the TVB-N limit is the method involving distillation of an extract deproteinized by perchloric acid as set out in Annexes II and III of Commission Decision 95/149/EC of 8th March l9958 (“the Decision”) read together with Article 3 of the Decision;

iii

the routine methods which may be used to check the TVB-N limit are those specified in Article 2(3) of the Decision;

iv

the sample must consist of about 100 grams of flesh, taken from at least 3 different points and mixed together by grinding;

b

TMA-N (Trimethylamine-Nitrogen);

c

Histamine, in respect of which—

i

nine samples must be taken from each batch; these must fulfil the following requirements—

• the mean value must not exceed 100 parts per million (“ppm”);

• two samples may have a value of more than 100 ppm but less than 200 ppm;

• no sample may have a value exceeding 200 ppm;

ii

these limits apply only to fish species of the following families: Scombridae and Clupeidae; however, fish belonging to these families which have undergone enzyme ripening treatment in brine may have higher histamine levels but not more than twice the above values; examinations must be carried out in accordance with reliable, scientifically recognised methods, such as high-performance liquid chromatography (HPLC).

2

Commission Decision 94/777/EC laying down special conditions for the import of live bivalve molluscs, echinoderms, tunicates and marine gastropods originating in Turkey11, as amended by Commission Decision 95/275/EC12 and Commission Decision 96/31/EC.

3

Commission Decision 95/174/EC laying down special conditions for the import of live bivalve molluscs, echinoderms, tunicates and marine gastropods originating in Peru13.

4

Commission Decision 95/453/EC laying down special conditions for the import of live bivalve molluscs, echinoderms, tunicates and marine gastropods originating in the Republic of Korea.14

13

Commission Decision 94/766/EC laying down special conditions governing the import of fishery and aquaculture products originating in Taiwan35, as amended by Commission Decision 96/31/EC.

14

Commission Decision 94/778/EC laying down special conditions for the import of frozen or processed bivalve molluscs, echinoderms, tunicates and marine gastropods originating in Turkey36, as amended by Commission Decision 96/31/EC .

15

Commission Decision 95/30/EC laying down special conditions governing imports of fishery and aquaculture products originating in Morocco37, as amended by Commission Decision 95/298/EC38.

16

Commission Decision 95/90/EC laying down special conditions governing the import of fishery and aquaculture products originating in Albania39, as amended by Commission Decision 95/235/EC40.

17

Commission Decision 95/173/EC laying down special conditions governing imports of fishery and aquaculture products originating in Peru41, as amended by Commission Decision 95/311/EC42.

18

Commission Decision 95/190/EC laying down special conditions governing imports of fishery and aquaculture products originating in the Philippines43.

19

Commission Decision 95/454/EC laying down special conditions governing the import of fishery and aquaculture products originating in the Republic of Korea44.