TESTS FIND 60 PERCENT OF FROZEN SHRIMP CONTAMINATED WITH BACTERIA

Tests Find 60 Percent Of Frozen Shrimp Contaminated With Bacteria

A brand new Consumer Reports (CR) examine launched Friday discovered that 60 p.c of 342 samples of frozen shrimp it examined contained Salmonella, Vibrio, Listeria, or E. coli, and 2 p.c examined optimistic for the superbug MRSA (Methicillin-resistant Staphylococcus aureus). For its new report, “How Safe is Your Shrimp?,” CR researchers purchased 284 raw and 58 cooked shrimp samples for testing last March in 27 cities across the country from retailers equivalent to Walmart, Kroger, Albertsons, Costco, Fry’s Marketplace, Hy-Vee and Sprouts Farmers Market. CR didn’t check contemporary, by no means-frozen shrimp since U.S. consumers don’t purchase a lot of that.

The Truth About Frozen Shrimp

Specifically, the report recommends on the lookout for farmed shrimp labeled Naturland, Aquaculture Stewardship Council, or Whole Foods Market Responsibly Farmed. It notes that there’s one other common certification, Best Aquaculture Practices, but testing for the research discovered antibiotics on four samples carrying that label. Rangan famous that labeling of shrimp or other seafood as “natural” or “organic” should not be relied upon since there are not any requirements or rules behind the phrases and consequently they really don’t mean anything.

The Truth About Frozen Shrimp

For safer dealing with of raw shrimp at house, she recommends that shoppers keep the shrimp clear and cool (below forty degrees F) and avoid cross-contamination. “It can take some time to organize shrimp, so keep it on ice. And when you’re deveining, be sure that you keep it clear and cold, simply as for those who had been preparing uncooked hen or raw beef,” Rangan advised. CR recommends buying wild-caught shrimp that has been sustainably fished every time possible because, despite the fact that it may be costlier, it’s more likely to have less bacteria, fewer residues, and fewer overall negative impression on the atmosphere.

The report notes that “of all of the shrimp examined, wild shrimp were among the many least prone to harbor any form of bacteria or include chemicals.” This view was echoed by the American Shrimp Processor’s Association (ASPA) of Biloxi, MS, which launched an announcement Friday supporting the findings within the CR report. “Reports like this validate our lengthy-standing position that by asking for wild-caught shrimp and studying labels fastidiously, shoppers and patrons can be sure they’re getting high quality shrimp which can be free from antibiotics and illness,” stated Jonathan McLendon, ASPA vice president and president of Wild American Shrimp Inc.

However, the National Fisheries Institute of McLean, VA, a trade affiliation representing seafood suppliers and producers, indicated that sections of the report raised questions about whether or not CR was “simply looking for issues they couldn’t substantiate however reported on them anyway.” “The fact is shrimp, imported, home, farmed or wild, is a wholesome a part of a balanced food plan regardless of the hand wringing and hyperbole we see on this report,” NFI said. Some details about shrimp included the CR report:

  • Americans eat, on common, almost four pounds of shrimp per person each year, and the amount is rising.
  • Nearly 94 p.c of the U.S. shrimp supply is imported.
  • FDA examined 3.7 percent of foreign shrimp shipments in 2014 and tested 0.7 %.
  • Raw, farmed shrimp from Bangladesh and India were the almost definitely to carry micro organism, with 83 and 74 percent tainted, respectively.
  • Raw, wild-caught shrimp from Argentina and the U.S.

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