Statement From the National Fisheries Institute on Shrimp

1. There have been reports that imported shrimp contain antibiotic resistant bacteria and pesticides and accusations of unsanitary conditions how do you respond?

It is important to report the whole story when it comes to shrimp. There is no room in the value chain for use of unapproved antibiotics or substandard production practices. Shrimp producers work with regulators and third party certifiers as well as the restaurant and retail sector to ensure safe, wholesome and delicious products make it to American plates. (More in answer #2)


2. Much of the world’s shrimp is farmed in shallow ponds and people are concerned that such an environment can harbor disease, how do you respond? 

In addition to regulatory oversight of farmed shrimp, aquaculture facilities around the world are certified by the Global Aquaculture Alliance under the Best Aquaculture Practices (BAP) standards. This certification oversees health-management plans, water quality management, disinfection, quarantine and vaccination. Meanwhile, retailers like Walmart, Wegman’s, Food Lion, Sam’s Club, Target, Trader Joe’s and Kroger, just to name a few, only feature shrimp that is BAP-certified.

3. Should the public be concerned about the shrimp coming out of the oceans and the risk of them containing plastic?

No. Research into Micro Plastics and their consumption by humans is an evolving science. But what is clear in studies like this one from the Journal Environmental Science & technology is that humans get few Micro Plastics in their systems from eating seafood. In fact, they ingest far more from simply breathing and no credible doctor on the planet would suggest people breathe less.

4. Is there any industry-specific information you’d like to add that may be helpful to our audience? 

Shrimp is an affordable, healthy staple that Americans love. And it is a replacement protein for many meals that are often high in saturated fat. So not only is it delicious but it’s good for you. A dedication to food safety and sustainability by shrimp producers makes the real story about shrimp an impressive one.

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