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WARNINGS OF SODIUM TRIPOLYPHOSPHATE IN FISH

You might be paying more for seafood that contains this chemical, because it can
increase the weight of the products to which it’s applied.

Post-harvest Consumer Food safety & handling
by The Fish Site
16 March 2012, at 12:00am
 * 
 * 
 * 
 * 

Worse, you might not even know it’s there, because labelling of this potentially
toxic chemical is not mandatory in the US, says Ms Logan.

So what is it? It’s an additive—called sodium tripolyphosphate, or STPP for
short—and it is used to make your seafood appear firmer, smoother and glossier.
Seafood manufacturers may soak your seafood in a quick chemical bath of STPP in
order to achieve these effects.

Some of the more commonly “soaked” seafood items include scallops, shrimp and
anything filleted that’s very flaky—like hake, sole or imitation crab meat, Ms
Logan continues.

If seafood is soaked for too long in an STPP bath, it may absorb more water,
which means you’ll pay more for the product by the pound because the excess
water makes it weigh more. A product may have been “soaked” with STPP if a milky
white liquid oozes from the fish as you cook it, and it may also deflate in size
a bit.

In large quantities, STPP is a suspected neurotoxin, as well as a registered
pesticide and known air contaminant in the state of California.

How can one steer clear of STPP? Ask at your market or fish shop if the scallops
or shrimp you’re being sold are “dry.” You can ask the same thing of waiters at
seafood restaurants—they should have an understanding of the topic. (In
industry-speak, “wet” fish means a product has been soaked in phosphates.) You
can also check labels of packaged products, which may list STPP as an
ingredient. Unfortunately, it’s not mandatory for companies and sellers to do
so, concludes Ms Logan.

Post-harvest Consumer Food safety & handling
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