Shrimps are very healthy food, rich in protein, but very low in fat, for instance, 75 grams of protein for every 1 gram of fat. Likewise, they are abundant with vitamin B12, vitamin D, and omega 3- fatty acids.
Yet, most of the shrimps that are sold in the U.S. are not 100% natural and healthy as they have been harvested and raised in anentirely different way.
Shrimp requirement has quite risen in the last twenty years, which lead to fierce competition in the seafood market. Therefore, in order to keep up with the competition safety measures and health standards were reduced so that the market is satisfied with this type of seafood.
One of the biggest importers of shrimp in the U.S. is Vietnam, with over 100 million pounds of shrimp yearly, almost 8% of all shrimp consumed in America.
It was discovered that Vietnamese farmers who raise shrimpsexported to U.S., freeze the shrimps in water that is not safe for consumption prior to their shipping to U.S.
According to the microbiologist Mansour Samadpour, specialized in investigating water used for shellfish farming, states that the water utilized for freezing in cites development of diseases and bacteria. Here it is what he says in his own words: “Those conditions — ice made from dirty water, animals near the farms, pigs — are unacceptable.”
However, this is not the only case in Asia where food is raised on low health regulation. Additionally, a further investigation has discovered a farm of tilapia in Yangjiang, China, where they used geese and pigs feces to feed their fish.
Michael Doyle, director of the University of Georgia’s Center for Food Safety, states that this leads to increase of various bacterial diseases, quoting: “Themanure the Chinese use to feed fish is frequently contaminated with microbes like salmonella.”
It is a known fact that farmed seafood is much worse in quality that the wild-caught one, because in order for successful production they are loaded with harmful antibiotics. Furthermore, a study carried out by Consumer Report gave another reason why not to eat farmed seafood because they discovered that farmed shrimps have higher levels of harmful bacteria along with the existing antibiotics.
The reason why farmed seafood is high with bacteria and antibiotics is due to the conditions in which it is produced. Also, the animals are usually crammed into tiny and tight spaces during their entire lifetime resulting in easily spread of the disease through them.
There was study carried out on 342 frozen shrimp samples, where it was discovered that 60% of them had listeria, vibrio, salmonella, or E.coli. As if this is not enough, researchers have also found traces of enrofloxacin,sulfa antibiotics, and oxytetracycline in them.
Namely, even 94% of all imported shrimps sold in America are with origin from Asia, from countries like India, Indonesia, Vietnam, or Thailand, where the farming conditions are at very low level which results in spreading diseases, and overuse of antibiotics.
For all these reasons, try to avoid these kinds of fish, and eat local and wild-caught shellfish and fish, even if the imported farmed seafood is cheaper, it as dangerous as it is full with antibiotic residue and bacteria which can harm your health.
Consumer Report carried out a study where the findings revealed that raw, wild-caught shrimps from U.S. have the lowest amounts of bacteria of all examined samples.
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