Accordingly, the agency requested seafood exporters to keep themselves updated on Japanese regulations and proactively monitor Sulfadiazine limit (no more than 0.01 ppm) according to Hazard Analysis and Critical Control Points (HACCP).
|Shrimp processing for exports
Those receiving warnings for their products are must quickly investigate the cause behind the warnings and take proper actions to address the issues, and report to the agency to inform the Japanese side.
According to the Department, it received information from the Vietnam Trade Office in Japan, Japan’s Ministry of Health, and the Labour and Welfare relating to the examination of Vietnamese seafood products exported to Japan.
The Japan side said it still found Sulfadiazine in Vietnamese shrimp products, and have decided to raise checks for Sulfadiazine in Vietnamese shrimp products from 30 percent of batches to 100% from December 6, 2016.
The Japanese Health Ministry requested Vietnam to accelerate its supervision of the issue and keep the Japanese side informed.