Shrimp is a popular seafood in the United States, but did you know that almost all of it is imported?
In fact, an estimated 80 percent of seafood consumed in the US is imported, and a staggering 94 percent of the country’s shrimp comes from abroad.
This raises concerns about the safety and quality of the shrimp we are consuming.
One country that has been gaining attention for its shrimp production is Indonesia, which boasts a vast coastline ideal for growing shrimp.
But are shrimp from Indonesia safe to eat?
Let’s take a closer look at the facts and find out.
Are Shrimp From Indonesia Safe To Eat?
Indonesia is the third-best country of origin for shrimp due to their experience and advanced technologies used in intensive farms. These farms have seen increased improvements in quality and yield, and many facilities have good processing capabilities including value-added and cooked shrimp.
However, concerns have been raised about the safety of imported shrimp, including those from Indonesia. The United States imports a large amount of seafood every year, and many of these imports come from countries where aquaculture standards are not as rigorous as they are in the US.
In fact, a large number of shrimp samples from Vietnam and Bangladesh were found to have antibiotic residues in them, some of which have been banned for use in food products in the United States and others have been linked to cancer. Additionally, there are concerns about human rights abuses in the shrimp farming industry in countries like Thailand, which accounts for the majority of shrimp imported to the United States.
Furthermore, the environmental impact of shrimp farming cannot be ignored. Mangroves, which are one of the world’s most productive ecosystems and heavyweights when it comes to capturing and storing carbon, are often cleared to make way for shrimp ponds. This can release stored carbon and contribute to climate change.
Consumer Reports conducted a study on frozen shrimp samples bought from large chain supermarkets, big-box stores, and “natural” food stores in 27 cities across the US. They found that 60 percent of raw shrimp tested positive for bacteria such as Salmonella, Vibrio, Listeria, or E. coli. Additionally, 2 percent tested positive for MRSA (Methicillin-resistant Staphylococcus aureus), a superbug that can cause infections that are often difficult to treat.
While it is important to note that not all imported shrimp is unsafe to eat, it is crucial for consumers to be aware of the potential risks associated with consuming imported seafood. It is also important for governments and regulatory bodies to ensure that imported seafood meets safety standards before it reaches consumers’ plates.
The Rise Of Indonesian Shrimp Production
Over the past two decades, Indonesia has emerged as a major player in the global shrimp industry, currently ranking as the third-largest producer of shrimp worldwide. The country’s farmed-shrimp industry is expected to grow at a rate of 8% per year through 2022, surpassing global growth rates of 5.6%.
One of the factors contributing to the rise of Indonesian shrimp production is the increasing use of circular shrimp ponds by small-scale farmers and entrepreneurs. These ponds are receiving government backing and are becoming increasingly popular among young farmers. The trend towards smaller ponds, with diameters ranging from 5 to 30 meters, has also emerged as a response from those who want to be involved in the sector but have limited capital and land.
Initially, rectangular ponds with an average area of 2,500 – 5,000 m2 were favored for cultivating black tiger prawn (Penaeus monodon), which was the most widely cultivated species in the 1980s. When most farmers changed to vannamei production in the early 2000s due to whitespot (WSSV) disease outbreaks that hit monodon horribly, the type of shrimp pond changed little, other than the addition of HDPE linings or concrete to the ponds. However, in the last decade, shrimp farming in Indonesia has begun to vary, including the construction of some smaller ponds of 1,000 m2 or less.
Despite being one of the largest shrimp producers in Southeast Asia, it was estimated that only half of Indonesia’s ponds are currently in production. The Indonesian government has set ambitious targets for national shrimp production, aiming for a 250 percent increase in shrimp export by 2024. The government is also participating in developing circular ponds as a pilot for millennials and small-scale farmers.
The main challenge to realizing these targets is limited land procurement for shrimp cultivation. Finding suitable land has not been easy, with some lands obtained by the ministry turning out to be vulnerable to flooding. Additionally, while Indonesia has some of the largest shrimp farming areas in the world, their productivity is still very low at only 0.6 tons per hectare per year on average. Efforts are being made to revitalize traditional ponds and turn them into semi-intensive or intensive cultivation ponds to boost shrimp production by at least 15–20 tons per hectare.
Safety Concerns Surrounding Imported Seafood
The safety concerns surrounding imported seafood are numerous and can vary depending on the country of origin, species, and stages of the supply chain. One major concern is the lack of rigorous aquaculture standards in some countries, which can lead to the use of antibiotics and other harmful substances in shrimp farming. This has been found to be the case in countries like Vietnam and Bangladesh, where some shrimp samples tested positive for antibiotic residues that are banned for use in food products in the United States.
Another concern is the environmental impact of shrimp farming, which often involves clearing mangroves to make way for shrimp ponds. This can release stored carbon and contribute to climate change. Additionally, there are concerns about human rights abuses in the shrimp farming industry in countries like Thailand, which accounts for the majority of shrimp imported to the United States.
Consumer Reports conducted a study on frozen shrimp samples bought from large chain supermarkets, big-box stores, and “natural” food stores in 27 cities across the US. They found that 60 percent of raw shrimp tested positive for bacteria such as Salmonella, Vibrio, Listeria, or E. coli. Additionally, 2 percent tested positive for MRSA (Methicillin-resistant Staphylococcus aureus), a superbug that can cause infections that are often difficult to treat.
It is important for consumers to be aware of these potential risks associated with consuming imported seafood and to take necessary precautions when handling and cooking seafood at home. It is also important for governments and regulatory bodies to ensure that imported seafood meets safety standards before it reaches consumers’ plates. By working together to address these safety concerns, we can help ensure that all seafood is safe to eat.
The Inspection And Regulation Of Indonesian Shrimp
The Canadian Food Inspection Agency (CFIA) recently conducted an assessment of Indonesia’s food safety system for fish and seafood, which included visits to national and regional CA offices, processing establishments, aquaculture sites, port authorities, and laboratories. The assessment found that Indonesia has a system in place for the safe production and export of fish and seafood products, which is generally being carried out as written by well-trained professionals at both the state and federal level.
However, there have been concerns about the safety of imported shrimp from Indonesia and other countries due to the use of banned antimicrobials and contamination of aflatoxins. To ensure the safety of imported shrimp, regulatory partnerships are being established to align with the New Era of Smarter Food Safety. This initiative focuses on using higher quality data and information together with predictive analytic technology such as artificial intelligence and machine learning to identify patterns and trends that may provide early signals of greater risk.
The FDA already utilizes predictive analytics to help oversee the safety of imported food, but increased data sharing and leveraging of existing food safety oversight systems through a regulatory partnership arrangement will create an efficient use of resources and strengthen the safety of exported product before it leaves the country. Shrimp producers must also meet FDA’s Hazard analysis and Critical Control Point (HACCP) regulations to ensure the safety of their products.
Potential Health Risks Associated With Indonesian Shrimp Consumption
Indonesia is a major producer of shrimp and exports a significant amount of its production to countries around the world. However, there are potential health risks associated with consuming shrimp from Indonesia.
One concern is the presence of potentially toxic elements (PTEs) in shrimp. Populations in coastal areas are vulnerable to chronic exposure to PTEs from aquatic ecosystems, and studies have shown that PTEs such as cadmium, chromium, iron, and lead can accumulate in edible aquatic biota like shrimp. Human daily intake of these elements can exceed acceptable limits, leading to adverse health impacts.
Furthermore, concerns have been raised about the use of antibiotics in shrimp farming in Indonesia. Antibiotic residues have been found in shrimp samples from other countries, and it is possible that this could also be a problem in Indonesian shrimp. Overuse of antibiotics can lead to the development of antibiotic-resistant bacteria, which can pose a threat to human health.
Lastly, the environmental impact of shrimp farming in Indonesia cannot be ignored. Like other countries, Indonesia has seen mangroves being cleared to make way for shrimp ponds. This can have negative impacts on the environment and contribute to climate change.
Sustainable Practices In Indonesian Shrimp Farming
Despite concerns about the safety and environmental impact of shrimp farming, there are efforts being made in Indonesia to promote sustainable practices. The Indonesian government has set a goal to double shrimp production in the next four years while also ensuring sustainability. To achieve this, the shrimp aquaculture industry is holding regular meetings to improve sustainability and competitiveness in the sector.
One approach being taken is to adopt the Best Aquaculture Practices (BAP) standard, which is linked to the U.S. Soy Sustainability Assurance Protocol (SSAP) standard. USSEC, a technical consultant for aquaculture in Southeast Asia and Indonesia, is promoting this standard to industry stakeholders. BAP has a complete set of standards for shrimp along its supply chain, including feedmill standards that require feedmills to source certified sustainable ingredients, such as soy. This can favor U.S. soy products through the SSAP standard.
In addition, there are examples of successful sustainable shrimp farming practices in Indonesia. For instance, a shrimp farm in Margasari transformed from a system that flushed untreated shrimp farm waste into local waterways to one that uses contained ponds of water with responsibly-raised shrimp. This has resulted in increased yields and revenues for the farmer while reducing waste and other environmentally-harmful impacts.
A more responsible approach to shrimp farming has the potential to improve farmer incomes and create financial incentives for sustainability. However, it requires synergy and collaboration amongst stakeholders, including financing and technical assistance for small-scale farmers who may not have the resources or knowledge to transition to more sustainable practices. By adopting standards such as BAP and promoting sustainable practices, Indonesia can help ensure that its shrimp industry is both profitable and environmentally responsible.
Conclusion: Should You Eat Shrimp From Indonesia?
Based on the information presented, it is difficult to give a definitive answer as to whether or not shrimp from Indonesia are safe to eat. While Indonesia is known for its advanced technologies used in intensive shrimp farms, there are concerns about the safety of imported shrimp from many countries, including Indonesia.
Consumers should be aware of potential risks associated with consuming imported seafood, including antibiotic residues, bacterial contamination, and human rights abuses in the industry. It is also important to consider the environmental impact of shrimp farming, particularly when it comes to the destruction of mangroves.
Ultimately, it is up to individual consumers to weigh these factors and make their own decisions about whether or not to consume shrimp from Indonesia or other countries. However, it is important for governments and regulatory bodies to ensure that imported seafood meets safety standards before it reaches consumers’ plates.
