Shrimps, that are natural and untainted, are very healthy food, due to the fact that they are very rich in protein, extremely low in fat – 1 gm of fat for 75 gm of protein. In addition shrimps are packed with vitamin B12, vitamin D and omega-3 fatty acids.
Be that as it may, this isn’t the situation with many kinds of shrimp sold in markets in the U.S. because they are cultivated and harvested in a totally different environment. One of the largest shrimp importers in the U.S. is Vietnam, that imports more than 100 million lbs of shrimp every year, which is, nearly 8 percent of the total shrimp consummation in the America. In the last two decades the U.S. shrimp demands have increased fundamentally, resulting in competition in the seafood markets. Additionally, in order to keep up with the competition, shrimp industries have lowered the safety measures and health standards.
A study has shown that Vietnamese farmers, who cultivate shrimp, before exporting it to the States they freeze it in water not safe for human consumption. The microbiologist, Samadpour Mansour, specialized in researching waters used for cultivating shellfish, stated that the water sea food farmers use helps the spreading of bacteria and diseases. He states that the conditions such as animals near the farms and dirty-water ice are unacceptable. Moreover, this isn’t the only seafood cultivated on low health standards in Asia. The investigation has also discovered a farm for cultivating tilapia in Yangjiang, China, that uses manure from pigs and geese as food for their fish. The director of The Center for Food Safety in the University of Georgia, Michael Doyle, believes that this environment causes the development of many bacterial diseases. He states, that the feces that is used to feed the fish is often contaminated with microbes such as the salmonella.
Of course, people are aware of the truth, that cultivated seafood is a lot worse than the ones caught in nature, also because farmed fish and shellfish are injected with harmful antibiotics. Moreover , an investigation done by Consumer Report gave us another reason not to consume cultivated seafood: they discovered that cultivated shrimp not only has antibiotics but it also has high levels of very dangerous bacteria, giving us another reason not to eat cultivated seafood. You will understand this if you closely examine the process and the conditions in which this sea food is produced. Additionally, these sea animals are crammed into small tanks during their lifetime, which makes spreading of diseases very easy.
A study conducted on 342 samples of frozen shrimp, discovered that 60% of them have either salmonella, listeria, E.coli or vibrio. In addition, researchers also found traces of enrofloxacin, oxytetracycline and sulfa antibiotics in the shrimps.
Although the cultivating conditions are extremely low and cause spreading of diseases and antibiotics overuse, 94% of the overall imported shrimp sold on the markets in the U.S. originate from countries in Asia: Indonesia, Vietnam, Thailand and India. Consumer Report conducted another study in which it was proved that the shrimp, caught in nature in America, contains the slightest amounts of dangerous bacteria of all the tested samples.
Therefore, it is recommended that you avoid market-sold seafood, and consume local and nature-caught fish. Because even though it’s cheaper, imported seafood is extremely harmful as it is packed with bacteria and antibiotics and can put your health at risk.
Article and image source: www.healthyfoodhouse.com/