Here are some #Food Fact Friday on SHRIMP
- Asian shrimp farms supply 90% of the shrimp in the United States.
- Most shrimp consumed by Americans comes from countries such as India, Indonesia, and Thailand.
- Instead of being caught in the wild, shrimps are harvested from large man-made ponds where up to 150 shrimps can coexist per square meter.
- Since the shrimp live in such a cramped space, diseases run rampant and epidemics are a regular occurrence.
“Bacteria and algae can begin to grow and disease can set in, prompting farmers to use drugs and other chemicals that can remain on the shrimp and seep into the surrounding environment,” says Urvashi Rangan, Ph.D., executive director of the Consumer Reports Food Safety and Sustainability Center.
- Consumer Reports tested 342 packages of frozen shrimp — 284 raw, 58 cooked — purchased from stores around the United States.
- They found bacterial residue, including salmonella, E. coli and listeria, on 60% of the samples tested.
- 7 raw samples also tested positive for deadly superbug MRSA
- 11 samples contained residue from one or more antibiotics illegal in the USA.
#Food Fact Friday – Shrimp
I ate these tasty shrimp at Lobster Hut in Plymouth, MA, fresh from the docks. Read More >>
What type of Shrimps to buy?
Farmed shrimp can be cheaper than wild shrimp, which are caught in the ocean. Wild shrimp from U.S. waters may be worth the higher price. Of all the shrimp Consumer Reports tested, the US were among the least likely to have any kind of bacteria or contain chemicals. Again buy local is always the key to good food. When you can’t get it local, I’m a big believer to not buying it at all. This is why I have been cooking more and more with plant base foods.
Stay tune for next week #FoodFactFriday!