Photo courtesy of adactio at Flickr.com.
Shrimp are delicious, and the average American eats about 4 lbs of these crustaceans each year. Even though shrimp account for a huge portion of our diet, very few people think about where the shrimp on their dinner table came from. That’s changing as disturbing news about some overseas shrimp farms comes to light.
The majority of shrimp consumed in America come from east Asia. The same countries that gave us milk tainted with chemicals and toys painted with lead are raising the shrimp we eat. A surprising number of these shrimp have traces of harmful chemicals, pesticides, and bacteria. Shrimp that are raised in Vietnam, China, Thailand, Indonesia and other associated areas are generally raised in conditions that would not pass inspection in the United States.
One of the scarier chemicals found in shrimp farms is chloramphenicol. This is an ultra-strong antibacterial agent that shrimp farmers use to control disease in overcrowded conditions. It has been banned in the west for decades because it causes blood disorders and has no safe level of exposure. Chloramphenicol isn’t the only dangerous antibiotic used on shrimp farms. Other antibiotics have been tied to liver failure, cancer, and toxic shock.
Shrimp farming can also have a devastating effect on the environment. Coastal areas that are suited for shrimp farms are very sensitive. They often have species that are threatened by other forms of development, and the fish farms produce a lot of pollution. Some shrimp farms have been caught using abusive labor practices and even slave workers.
Since 2005, seafood has been required to carry a “country of origin” sticker. This simple label makes it a lot easier to spot potentially dangerous shrimp.
Shrimp is the No. 1 seafood choice in the United States, and nearly 90 percent of it is imported. About 80 percent of the shrimp imported from foreign markets is farm-raised…
So, how can we protect ourselves from tainted shrimp? In the grocery store, US raised and wild caught shrimp are good places to start. At the restaurant, ask owners the origin of shrimp they serve. Encourage suppliers to certify the sustainability of their shrimp with the Marine Stewardship Council. Or, you could try raising your own shrimp!
Video courtesy of Camera Slayer at Flickr.com.