Martha Rosenberg, writing for the Organic Consumers Association, tells us what shrimp production is like today. When it comes to eating shrimp, it’s buyer beware…
” … In Bangladesh, … the “chemical soup” that commercial shrimp are grown in threatens local workers, and pollutes their water bodies and marine life with toxic effluent. When the ponds become so polluted that even antibiotics no longer work, the operators pack up and move on to a new location… ”
” Commercial shrimp production in India, the second largest exporter of shrimp to the U.S, begins with a long list of chemicals, including urea, superphosphate and diesel. … Fish-killing chemicals like chlorine and rotenone (linked to Parkinson’s Disease), and the use of Borax and sodium tripolyphosphate (a suspected neurotoxin), are rampant in India’s shrimp production. ”
” … formalin is approved for use in U.S. shrimp production. Formalin is a parasiticide which contains formaldehyde gas. It has no mandatory withdrawal time or legal residue tolerance. Other chemicals … are “unapproved” but widely used “off-label”. “
Read Contemporary Shrimp Production Poses Risks to Consumers and the Environment, organicconsumers, by Martha Rosenberg, August 10, 2016.
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