Jumbo cocktail shrimp. Extra jumbo cooked shrimp. Raw simple peel farmed shrimp. Budweiser beer battered shrimp. Shrimp for tacos. Shrimp jambalaya bowl. Shrimp ramen. Shrimp mac ‘n cheese.
The following is not a quote from Forrest Gump; it is a list of many types of frozen shrimp that could be bought at a Baltimore supermarket one October night in 2019. And it’s a visual manifestation of Americans’ seemingly insatiable appetite for shrimp. “It’s become the chicken of the sea,” said Marianne Cufone, an environmental lawyer who started and runs the Recirculating Farms Coalition and used to run Food and Water Watch’s fish and oceans program. “It used to be tuna, and now it’s shrimp. ”.
According to the National Fisheries Institute, the average American ate 4. 4 pounds of shrimp in 2017. That number is almost as high as the amounts of salmon and canned tuna that are the second and third most popular seafood choices put together.
All-you-can-eat shrimp at Red Lobster for $15 during its “Endless Shrimp” promotion. This dish used to be a treat that was only served at weddings and holiday parties. 99. “When something gets cheaper, you have to ask why,” Cufone said.
Shrimp is America’s favorite seafood The average American consumes nearly 4 pounds of shrimp per year, with over 90% of shrimp sold in the US. coming from foreign farm-raised sources. But despite their popularity, serious health concerns surround farm-raised shrimp. Evidence shows that eating imported farmed shrimp may lead to neurological damage, allergies, infections, and other illnesses. So are shrimp farms creating a healthy product or a health hazard? Let’s investigate.
Shrimp farms emerged in the 1970s and 1980s, mainly in Asia and Central America, to meet growing demand. Most U.S. consumers assume farm-raised shrimp is a wholesome product. But behind the scenes, how shrimp is produced on many farms abroad should give any health-conscious person pause.
Here are some of the potential health risks of eating farm-raised shrimp
Antibiotic Residues
Due to cramped, unsanitary conditions on many farms, shrimp are at high risk of disease outbreaks Heavy use of antibiotics controls these outbreaks However, antibiotic residues remain in the shrimp flesh that people eat.
In 2015, Consumer Reports found detectable levels of antibiotics in 11 of 348 shrimp samples tested. Farm-raised shrimp samples also showed higher counts of antibiotic-resistant bacteria compared to other meats.
Consuming antibiotic residues frequently can lead to antibiotic resistance in the body’s bacteria over time. This makes you more vulnerable to stubborn infections.
Chemical Contaminants
Farmers use a cocktail of chemicals and pesticides to control infections and pests. These chemicals build up in the water and sediment of shrimp ponds. Researchers have detected高 levels of DDT, organophosphates, carbamates and other dangerous pesticides in farm-raised shrimp.
Some chemicals used like malachite green are direct toxins banned in the U.S. Malachite green has been linked to neurological, reproductive, and organ damage with regular exposure. Despite bans, use still occurs abroad.
Filth Residues
Farmed shrimp ponds in developing countries often contain unsanitary conditions with visible filth. One study found fecal bacteria counts 300 times higher than international standards in Vietnamese shrimp ponds.
This lack of sanitation allows shrimp flesh to become contaminated with bacteria, viruses, parasites, and fungi. Common filth residues in imported shrimp include Salmonella, Vibrio, E. coli, norovirus, and hepatitis virus.
Toxin-Producing Pathogens
The unhygienic conditions of many shrimp farms allow toxin-producing bacteria to flourish. The most common is Vibrio parahaemolyticus. Studies show over half of Asian farm shrimp tested positive for pathogenic Vibrio.
If ingested in raw or undercooked shrimp, these aggressive bacteria can multiply and produce toxins inside the body. This leads to cramping, diarrhea, vomiting, fever, and infections.
Allergens
Another concern with farm-raised shrimp is allergens. Farmed shrimp have much higher rates of allergens compared to wild shrimp. This is likely due to the unnatural feed farmed shrimp eat.
People sensitive to shellfish allergens face a higher likelihood of reactions from eating farmed shrimp. Allergens raise the risk of rashes, swelling, anaphylaxis, and other immune symptoms.
Parasites
Given their crowded, unclean living conditions, farm shrimp are prone to parasitic infections. Shrimp contaminated with parasites may appear normal, but parasites can live inside the flesh.
Common parasites found in Asia farm shrimp ponds include flukes, tapeworms, roundworms, and protozoa. These can cause vomiting, diarrhea, and abdominal pain if consumed by humans.
Nutritional Deficiencies
Due to high stocking densities and artificial feed, farm-raised shrimp lack many nutrients compared to wild shrimp. Tests show that farmed shrimp contain lower levels of protein, healthy fats, minerals like iron, and carotenoid antioxidants.
This may deprive you of key shrimp nutrients and health benefits. However, certain farms produce shrimp more sustainably in oxygenated indoor systems with natural feed. These have better nutrition.
The Healthy Alternative – Domestic Shrimp
With many risks surrounding imported farm-raised shrimp, a healthier alternative is choosing domestic shrimp sourced from sustainable U.S. fisheries or farms.
Benefits of eating American-raised shrimp include:
- Stringent safety regulations and monitoring
- No antibiotic use in domestic shrimp farming
- Controlled, sanitary growing conditions
- Lower risk of contamination
- Superior taste and texture
The best domestic shrimp come from wild-caught fisheries like the U.S. Gulf Coast. West Coast spot prawns are another great choice. On the farmed side, some recirculating indoor shrimp farms in the U.S. offer a safe, eco-friendly option.
While more expensive than imported shrimp, domestic shrimp give you peace of mind that what you’re eating is wholesome, delicious, and nurturing for your body – not hazardous.
So when buying shrimp, check labels for the origin and production method. Seek out quality American shrimp for optimal health and safety. With shrimp, as with most foods, you get what you pay for.
Healthy Shrimp Eating Tips
To gain the benefits of shrimp without the risks of contaminated seafood, follow these tips:
- Choose wild-caught Gulf or sustainably farmed U.S. shrimp
- Avoid imported farm-raised shrimp from Asia/South America
- Check labels and ask grocers or restaurants for shrimp origin
- Pick raw shrimp with tightly closed shells and no odor
- Cook shrimp thoroughly until flesh is opaque and firm
- Refrigerate leftovers promptly and reheat fully before eating
Shrimp can be a nutritious part of your diet if sourced wisely. But imported farm-raised shrimp may deliver more than just protein – it could also serve up a platter of health issues over time. With seafood, always go domestic and confirmed sustainably raised whenever possible.
Farmed Shrimp: Mangrove Destruction, Pollution, Health Concerns
Of course, for the overwhelmingly majority of Americans, the cheap shrimp they’re buying is not wild-caught, it’s farmed. The vast majority of shrimp comes from coastal pond farming in countries like China, India, Thailand, and Indonesia.
When the shrimp farming industry took off, mangroves — trees that grow in coastal waterways and play a critical role in protecting communities against storm surges, nursing wild fish stocks, and absorbing carbon dioxide — began to disappear. According to a United Nations report, between 1980 and 2012, a fifth of the world’s mangroves were cleared to make way for shrimp farms. In recent years, Bigelow said, some countries have made strides in replanting mangroves and passing laws that require farms to plant additional trees for every tree lost. But coastal shrimp ponds have other negative impacts.
Seafood Watch runs a scoring system for seafood, and for farmed shrimp. He said, “You’ll see a lot of low scores for disease, chemical use, and damage to habitat.” Because they are raised in high concentrations and have underdeveloped immune systems, disease risk is high. To try to prevent and control disease, which can result in major losses, farms use chemicals. Those chemicals end up in waterways, where they are destructive to local ecosystems—and in the shrimp itself. “Some of those chemicals may be important for human health,” Bigelow said. “I’m specifically talking about antibiotics. ”.
In 2015, Consumer Reports released a special report on shrimp after testing 348 packages of frozen shrimp from various food stores in the United States. 11 of the samples tested positive for one or more antibiotics. It also found more antibiotic-resistant MRSA on the shrimp compared to previous tests of pork, chicken, and ground turkey. (In 2014, by the way, the Food and Drug Administration tested less than one percent of imported shrimp.)
“The frustrating thing about farming shrimp is that they grow so quickly, and you should be able to make a lot of them with not too much damage to the environment,” Greenberg said. In fact, recirculating farms can raise shrimp in large tanks that are indoors or under hoop houses. Cufone explained that with a well-thought-out system that includes clean water and good circulation, it is possible to keep people from getting sick without using chemicals or antibiotics, reduce the amount of inputs needed, and make little to no waste. But in the US, the industry has had a hard time getting off the ground because it has had to deal with research and development while also trying to compete with cheap shrimp from other countries that are farmed in harmful ways. “There have been a handful of operations, and some have come and gone. There are others that are just developing,” she said. “My hope is to see that develop over time…but many places have barriers to development. ”.
Shrimp Production and Slavery
Labor practices are a serious issue in both wild and farmed shrimp supply chains, especially in countries like Thailand, where human trafficking is a major problem. In 2015, a major investigation by the Associated Press revealed that shrimp peeling houses in Thailand were using slave labor.
In 2014, a six-month investigation by The Guardian “established that large numbers of men bought and sold like animals and held against their will on fishing boats off Thailand are integral to the production of prawns (commonly called shrimp in the US) sold in leading supermarkets around the world, including the top four global retailers: Walmart, Carrefour, Costco and Tesco.”
While President Barack Obama signed a bill in 2016 that made it easier to stop shipments of seafood produced using forced labor from entering the US, it primarily relies on organizations alerting Customs and Border Protection to potential abuses. Oxfam has also documented horrible working conditions and low wages in the shrimp industry across Asia.
A 2018 report from Human Rights Watch found that “forced labor and widespread human trafficking” is still rampant in the industry.
Meanwhile, Monterey Bay Aquarium, Liberty Asia, and the Sustainable Fisheries Partnership have partnered on a database called the Seafood Slavery Risk Tool, which is meant to help businesses and consumers evaluate which fisheries have the highest risk of forced labor. However, the tool does not yet include any information on shrimp fisheries.
Farm Raised Fish OR Wild Caught Fish, Which Is Best To Consume? – Dr. Berg
FAQ
Is it OK to buy farm raised shrimp?
Which is healthier, farm raised or wild shrimp?
Is farmed shrimp high in mercury?
What do they feed farm raised shrimp?
Are wild shrimp healthier than farmed shrimp?
Some shoppers might opt for that bag of wild shrimp over others based on the mistaken assumption that wild-caught seafood is always healthier and more sustainable than farmed options. But there are many issues with wild fisheries. When it comes to shrimp, overfishing is not a primary problem, but effects on other species in the ocean is.
Can one eat raw shrimps?
While raw shrimp or shrimp sashimi can be consumed safely, raw shrimp is considered a high-risk food because it can harbour harmful bacteria such as Salmonella and various Vibrio bacteria. Although some people consider the seafood used in ceviche raw, it is actually cooked by immersing it in an acid rather than using heat. The acid from the citrus can reduce harmful bacteria but it is not as effective as using heat. The safest approach would be to consume only cooked shrimp from a reliable source. The US Food and Drug Administration(FDA) advises that pregnant women, those with weakened immunity, older adults, and young children are at higher risk of foodborne illness and its consequences and should avoid all raw seafood.
Are farm-raised shrimp bad for the environment?
When it comes to imported, farm-raised shrimp, you might be getting a side of human rights abuses and environmental woes. Shrimp is tasty, easy-to-find and downright seductive bathed in a buttery sauce. But before you serve your lover some scampi tonight, be sure to buy these bite-sized crustaceans from a safe, sustainable source.
Is shrimp healthy?
Shrimp is one of the most commonly consumed types of shellfish. It’s quite nutritious and provides high amounts of certain nutrients, such as iodine, that aren’t abundant in many other foods. On the other hand, some people claim that shrimp is unhealthy due to its high cholesterol content.