Frequently used to extend the shelf-life of fishery products, especial
ly crustaceans. A survey was carried out to determine if there is a co
rrelation between the amount of sulfites and organoleptic and microbio
logical characteristics of stored shrimp. The use of sulfites, even sm
all amounts, caused an initial slowing of bacterial growth and a consi
derable delay in worsening of the organoleptic characteristics in shri
mp. These observations justify the reduction of the maximum allowed li
mits of sulfites in crustaceans, set by the Italian law n. 209, D.M. 2
7 February 1996, regulating the use of food additives in food-stuff pr
eparation and storage.