Shrimp is one of the most popular seafoods in the world. Indonesia is a major exporter of shrimp supplying markets around the globe. But there have been some concerns raised over the safety of eating shrimp from this region. In this article, we’ll take an in-depth look at shrimp farming and processing practices in Indonesia and examine if shrimp from Indonesia is safe for consumption.
Overview of Shrimp Farming in Indonesia
Indonesia has a thriving shrimp aquaculture industry centered around the islands of Java, Sulawesi, Sumatra and Bali. Here are some key facts about shrimp farming in Indonesia:
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Indonesia is the second largest producer of cultured shrimp in the world after China.
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Shrimp farms occupy over 200,000 hectares of coastal land.
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Most farms practice semi-intensive monoculture of the whiteleg shrimp. This involves stocking shrimp at high densities in earthen ponds and relying on commercial feed.
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Feed, seed and chemicals are imported in large quantities to support the farms.
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Mangrove forests have been cleared extensively to construct shrimp ponds.
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Most shrimp farms discharge nutrient rich water into coastal waters, leading to pollution.
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Outbreaks of viral diseases are common on shrimp farms.
Potential Contaminants in Indonesian Shrimp
Given the high intensity of production, lack of adequate regulation and disease outbreaks, there are some contaminants that may be present in shrimp from Indonesian farms:
Antibiotics
Shrimp farmers often use antibiotics like chloramphenicol to control bacterial outbreaks. Chloramphenicol residues have been detected in shrimp from Indonesia. Even low levels of antibiotics can lead to allergic reactions in some individuals.
Pesticides
Various pesticides are used to control insects and fungi on shrimp farms. These include malachite green, phenylureas and polychlorinated biphenyls (PCBs). Pesticide residues have been found in shrimp from Indonesia. Pesticides are toxic chemicals and can impact health even at very low doses.
Heavy Metals
Poor quality feed and water can introduce arsenic, mercury, lead and cadmium into shrimp tissue. These heavy metals accumulate in vital organs like the liver and can be health hazardous beyond threshold limits.
Microbial Contamination
Improper handling and processing of shrimp can result in contamination by pathogenic bacteria like Salmonella, Vibrio and E. coli. This poses a risk of food poisoning.
Unnatural Pigments
Some unscrupulous farmers use industrial dyes and pigments like Sudan red to chemically color shrimp. These unauthorized additives can be unsafe for human consumption.
Shrimp Processing in Indonesia
After harvest, shrimp undergo the following processing steps before export:
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Washing, grading and peeling – shrimp are washed in cold chlorinated water to remove debris. They are hand graded by size and the shells removed.
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Freezing – peeled shrimp are placed in brine solution and individually quick frozen (IQF) to below -30°C. This prevents microbial growth.
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Packaging & labeling – frozen shrimp are glazed with water, packed in plastic bags and boxed for export. Product labels identify source.
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Cold chain maintenance – frozen shrimp boxes are transported via refrigerated trucks and stored in cold rooms until loaded onto refrigerated containers for shipping.
Proper cold chain is crucial to prevent thawing and spoilage of shrimp. Most large processing facilities follow quality control protocols and hygienic practices during processing. But smaller factories may take shortcuts that increase contamination risks.
Government Regulation & Testing of Shrimp Exports
The Indonesian government has taken several steps to ensure the quality and safety of shrimp exports:
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Mandatory registration and licensing of all shrimp farms.
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Regular inspection of farms and processing units by regulatory agencies.
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Testing of water quality on farms for pollutants.
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Antibiotic use is legally banned but weakly enforced. No monitoring for drug residues.
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Limiting allowable levels of microbes and chemicals in processed shrimp. But testing is infrequent.
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Export shrimp consignments are randomly checked for banned antibiotics like chloramphenicol, nitrofurans and tetracycline. But only ~5% of shipments are tested.
While regulations exist on paper, limited manpower and budgets constrain enforcement and oversight by Indonesian regulatory bodies. Critics argue that food safety controls remain inadequate.
FDA Import Refusal Data on Shrimp from Indonesia
The US FDA tests seafood imports for compliance with US food safety laws. FDA import refusal data for the past 5 years shows:
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Salmonella contamination was the most common reason for refusing shrimp imports from Indonesia. This indicates deficiencies in sanitation practices during processing.
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Presence of banned antibiotics like chloramphenicol and nitrofurans also accounted for a significant share of FDA import refusals of Indonesian shrimp. This suggests improper use of drugs during farming.
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Filth such as insects, dirt, mold and decomposition were other reasons for import denials.
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Overall, around 2% of shrimp shipments from Indonesia were refused entry annually by the FDA. This is quite high compared to other major exporting nations.
The FDA data, while concerning, does not imply that 98% of imported shrimp from Indonesia is safe. Only a tiny sample gets tested at the port of entry.
Independent Testing of Indonesian Shrimp
Several public health agencies and nonprofit organizations have carried out independent testing of shrimp bought from stores in the US and Canada:
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Consumer Reports (2019) – Salmonella and Vibrio bacteria along with antibiotic resistant genes were detected in shrimp sourced from Indonesia.
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CEH (2019) – 25% of Indonesian shrimp samples tested positive for banned antibiotics like chloramphenicol, nitrofurans and quinolones. 26% also contained dioxin and other carcinogens.
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ABC (2020) – Markers of nitrofuran drugs were found in shrimp sampled from multiple retailers but sourced from Indonesia.
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CFIA (2022) – Shrimp samples from Indonesia tested positive for veterinary drug residues and bacterial pathogens.
The results indicate inadequacies in food safety controls and oversight in the Indonesian shrimp industry. They raise valid concerns about the safety of eating shrimp exported from some Indonesian suppliers.
Tips to Reduce Risks When Eating Indonesian Shrimp
Here are some precautions you can take to minimize potential health risks with shrimp sourced from Indonesia:
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Buy shrimp processed and frozen in Indonesia from reputable, well-known exporters. Avoid product from anonymous, small scale suppliers.
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Check the label for details on product origin. Refuse shrimp that simply states “Product of Indonesia”. Ask for the specific company, facility location and export certificate number.
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Pick shrimp sourced from coastal provinces like East Java which have lower disease prevalence and better processing infrastructure compared to other regions.
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Choose large-size shell-on shrimp. Peeling and butterfly cuts increase risks of bacterial and chemical contamination.
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Cook shrimp thoroughly to an internal temperature of at least 145°F to kill pathogens. Do not eat raw or undercooked.
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Avoid shrimp with an ammonia odor, slimy texture or unnatural coloration as this indicates spoilage.
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Limit consumption to 1-2 servings per week and rotate between seafood from different countries to limit exposure to any single food safety issue.
The Bottom Line
While some risks and shortcomings exist in production practices, much of the shrimp exported from Indonesia should be safe for consumption when sourced wisely and handled properly. There is no need to totally avoid or single out shrimp from Indonesia. Following basic hygienic practices by both consumer and processor can help minimize potential food safety problems.
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Each of us eats, on average, almost 4 pounds per year, making shrimp more popular than tuna. Before, shrimp was only served on special occasions. Now, it’s so common that we expect to see it on the menu at both fancy restaurants and fast food chains.
In fact, Americans eat about three times more shrimp than we did 35 years ago. To satisfy our insatiable appetite, the U. S. has turned into a huge importer. About 94% of our shrimp comes from other countries, like India, Indonesia, and Thailand.
But our love affair with shrimp does have a downside. An awful lot of the shrimp we buy is “farmed,” which means it was grown in huge tanks or shallow, man-made ponds that can cover acres. One square meter, which is about the size of a 60-inch flat-screen TV, can sometimes hold 150 shrimp. They are fed commercial pellets, which sometimes contain antibiotics to keep them from getting sick. If ponds aren’t carefully taken care of, a sludge of waste, chemicals, and extra food can build up and break down. Wastewater can be periodically discharged into nearby waterways. Urvashi Rangan, Ph.D., says, “Bacteria and algae can start to grow, and disease can spread. This is why farmers use drugs and other chemicals that can stay on the shrimp and get into the water.” D. , executive director of the Consumer Reports Food Safety and Sustainability Center. A lot of people are worried about these ways of farming shrimp, including whether or not the shrimp are safe to eat and whether or not they hurt the environment.
For shoppers the dilemma starts at the grocery store, where its difficult to know what to buy. Labels and names can be confusing, meaningless, or—worse—deceptive. Sellers may not always tell (or even know) the truth about the origins of the shrimp they offer. That’s not to mention that labels that say “natural” or “wild” shrimp can make it seem like more expensive varieties are always fresher or tastier.
Consumer Reports is calling on the federal government to make shrimp safer for American consumers. You can find six different kinds of shrimp at the store. Learn what to look for on shrimp labels and how to clean shrimp the right way.
This is why Consumer Reports chose to look closely at shrimp by testing, tasting, and shopping for it. Some worrying things we found were bacteria on more than half of the raw samples we tested and illegal antibiotic residues on 11 samples. But there was also good news, in that there are plenty of healthful choices available.
There is no way to be sure that the bacteria on shrimp won’t make you sick, but following our safe-prep rules will make it more likely that you won’t. Use our guide on these pages to make sure you buy the cleanest, most sustainably farmed or fished shrimp and get what you pay for at the fish counter.
Are wild shrimp a better choice?
People like farmed shrimp because it can be cheaper than wild shrimp that is caught in the ocean. Our tests suggest that wild shrimp from U. S. waters may be worth the higher price. Out of all the shrimp we looked at, these were the least likely to have chemicals or bacteria on them.
But its worth considering the environmental implications of going wild. A marine scientist at the non-profit conservation group Oceana, Amanda Keledjian, says, “Nets dragged along the ocean floor can do a lot of damage to the sea floor and anything that lives there.” There are different estimates, but for every pound of wild shrimp caught, at least one to three pounds of other animals, including endangered sea turtles, are killed. To minimize the impact, a U. S. For the most part, federal law says that shrimpers must put devices in their nets that let other sea creatures get out. But, says Rangan, “A law on Louisianas books prohibits the enforcement of those rules. “.
Still, when it comes to safety and sustainability, responsibly caught U. S. wild shrimp is our top choice. Consumer Reports suggests buying wild shrimp from Whole Foods Market, certified by the Marine Stewardship Council, an organization that makes sure shrimpers fish responsibly, and those listed as “Best Choices” or “Good Alternatives” on the Monterey Bay Aquarium’s Seafood Watch Guide, which can be found at seafoodwatch.org. org. Read more about the shrimp labels you can trust.
The dirty business with the shrimps
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