What Happens if You Eat Bad Shrimp? The Potential Dangers and How to Avoid Them

Shrimp can go bad quickly and eating spoiled shrimp can cause foodborne illness. Here’s what you need to know about the dangers of eating bad shrimp, the symptoms to watch out for, and how to avoid getting sick in the first place.

How Can You Tell if Shrimp Have Gone Bad?

Fresh, properly stored shrimp have a mild, briny scent and firm, translucent flesh As shrimp start to spoil, you may notice some key signs

• Strong, fishy, ammonia-like odor
• Mushy, slimy texture
• Discoloration – Opalescent, blueish tint or milky appearance
• Black spots or streaks on the flesh

If your shrimp exhibit any of these qualities, it’s best to throw them out. Relying on smell alone can be misleading, as properly frozen and stored shrimp will have less scent. So it’s important to also check the color, texture, and appearance.

What Happens if You Eat Spoiled Shrimp?

Eating shrimp that have started to spoil poses a risk of foodborne illness, Here are some of the common symptoms

• Nausea, vomiting, diarrhea – Starts 12-24 hours after ingestion
• Abdominal pain and cramping
• Chills, headache, fever
• Dehydration

In severe cases, bad shrimp can also cause tingling or numbness in the mouth, hands, and feet. And compromised individuals may experience blurred vision, difficulty breathing, and muscle paralysis.

These symptoms are not only uncomfortable but can become dangerous if severe vomiting and diarrhea lead to dangerous fluid loss and dehydration. Seek medical treatment if symptoms are severe or if vomiting/diarrhea persists for more than a couple days.

What Causes Shrimp to Spoil?

There are a few common culprits that can cause shrimp to go bad:

Bacterial Growth

Shrimp are highly perishable and bacteria like Salmonella, Vibrio, Listeria, and E. Coli can multiply quickly if stored improperly. These bacteria are what causes the foodborne illnesses from eating spoiled shrimp. Proper cooking should kill bacteria, but it’s still best to avoid contaminated shrimp altogether.

Mishandling

Repeated thawing and refreezing of shrimp provides prime conditions for bacterial growth. Storing shrimp for too long, even in the fridge, can also cause spoilage and food safety issues. Make sure to follow recommended storage times.

Cross-Contamination

Other contaminated food in your fridge could transfer bacteria to the shrimp. Make sure to store shrimp properly wrapped, away from high risk items like raw meat. Avoid placing cooked shrimp back on the same platter or plate that previously held raw shrimp.

Parasites

Shrimp are also prone to parasites and pathogens that originate in their natural aquatic environment. Proper cooking will kill most parasites, but it’s still wise to know your seafood source and confirm that farmed shrimp come from uncontaminated waters.

Natural Decomposition

Even if properly handled, shrimp will simply start to break down over time, releasing compounds that causes rancidity and unpleasant odors/textures. This natural process is sped up if shrimp isn’t immediately chilled after catching or cooking.

Viral Contamination

Viruses like norovirus or hepatitis A can contaminate waters where shellfish are harvested. This viral contamination does not change the smell or taste of shrimp, but can still cause illness. Only proper testing and certification of shellfish can help identify viral contamination.

How to Avoid Eating Spoiled Shrimp

To steer clear of bad shrimp, there are some basic handling tips to follow:

• Purchase fresh, ice-chilled shrimp from reputable sellers
• Check the sell-by date and look for firmness and scent
• Keep shrimp chilled below 40°F during transport and storage
• Freeze uncooked shrimp if not using within 1-2 days
• Thaw frozen shrimp properly in the fridge, not at room temp
• Cook to an internal temp of 145°F
• Refrigerate leftovers within 2 hours and use within 3-4 days

Also be careful when eating shrimp at restaurants or buffets. Avoid spots with slow turnover where shrimp may be sitting out too long. And be selective when choosing to eat raw or undercooked shrimp, which pose a higher safety risk.

At home, make sure to sanitize preparation spaces, cutlery, and hands after handling raw shrimp to avoid cross-contamination. And know when in doubt, throw it out – if shrimp smells or looks off, don’t risk eating it.

Who is Most at Risk from Bad Shrimp?

While nobody wants a bout of food poisoning, there are certain groups at higher risk for complications:

• Young children
• Older adults
• Pregnant women
• Those with weakened immune systems
• Individuals with chronic liver or kidney disease

These populations are more vulnerable to severe dehydration from vomiting and diarrhea. They also may experience lasting or even life-threatening health impacts from foodborne bacterial infections. At-risk individuals should take extra care to only eat fully cooked, fresh shrimp from reputable sources.

Can You Get Food Poisoning from Previously Frozen Shrimp?

Shrimp that has been continuously frozen at 0°F and properly thawed should not cause food poisoning or harbor bacteria. Date labeling and the absence of strong odors can help identify if previously frozen shrimp has spoiled after defrosting.

Most foodborne illnesses from frozen shrimp arise when:

• Shrimp was improperly frozen initially, allowing bacterial growth
• Shrimp was thawed and refrozen multiple times
• Shrimp was left for too long at room temperature after thawing
• Cross-contamination occurred from utensils, hands, etc.

As long as you carefully check for signs of spoilage and handle thawed shrimp according to food safety guidelines, previously frozen shrimp that has been maintained in cold temperatures should be safe.

Can Spoiled Shrimp Make Dogs or Cats Sick?

Yes, dogs and cats can also suffer from foodborne illnesses if they consume bad shrimp. Salmonella and other bacterial infections can be passed from raw seafood to pets and cause similar gastrointestinal symptoms.

Throwing out spoiled or old shrimp scraps instead of feeding them to pets is the safest option. But if your dog or cat does get into bad shrimp, monitor them closely for vomiting, diarrhea, loss of appetite, fever, or lethargy. Seek veterinary treatment if symptoms arise or persist.

How to Report a Suspected Case of Shellfish Poisoning

If you or someone you know becomes ill from potentially contaminated shrimp, be sure to take the following steps:

• Seek medical care for anyone severely ill or at high risk
• Save any leftover shrimp and packaging so it can be tested
• Write down any details about when and where the shrimp was purchased or consumed
• Call the store, restaurant, or distributor to report the issue
• Notify local health department officials – they can identify outbreaks
• Report the suspected food poisoning case to federal agencies like the FDA

Early reporting of shellfish-related illnesses helps protect public health and prevents others from purchasing unsafe shrimp products. Just be sure to hold onto any corroborating details, packaging, and uneaten shrimp that could aid investigators in tracking down the source.

The Bottom Line

Spoiled shrimp poses a real risk of gastrointestinal illness due to naturally occurring marine bacteria. The good news is that following basic food safety practices can help avoid problems. Focus on only buying fresh, properly handled shrimp from reputable sellers. Store shrimp at cold temperatures and cook thoroughly before eating. Use caution when consuming raw or undercooked shrimp. If you do get sick, seek medical attention and report the incident to authorities. A bit of care when handling and eating shrimp goes a long way in protecting your health!