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Food Safety News

Reports: Fish

Reports Found: 1
November 4, 2009
Filed in:

Suspicious Shrimp

Whether dipped in cocktail sauce at a party, sizzling in butter at a tapas bar, or topping a salad on a lunch break, shrimp has become the most popular seafood in the United States. The typical American eats three-and-a-half pounds of shrimp a year , surpassing even canned tuna, our long time former favorite.
Driving this surge in the consumption of shrimp is a method of intensive production that began expanding in the 1970s. Rather than being caught at sea, large quantities of shrimp are grown in man-made ponds containing a mix of ocean and fresh water along the coasts of Southeast Asia and South or Central America. Unfortunately, this industrial-scale shrimp production, often with hefty doses of antibiotics and pesticides, creates a series of food safety concerns.