Be Careful of What You Eat

[PORKER]

Shrimp has become the most popular seafood in the United States. The typical American eats three-and-a-half pounds of shrimp a year - much of it during the holiday season.

This week, the National Marine Fisheries Service reported that U.S. shrimp imports are up 11.4% through October of this year. According to Food & Water Watch, most of that shrimp was grown in "polluted", man-made ponds along the coast of Thailand, Vietnam, Ecuador, and other tropical countries.

"These shrimp are often referred to as 'farmed' and may be labeled 'farm-raised', but in reality, they are industrially produced," a statement released by the organisation said.

"The industrially produced shrimp that are eventually served in restaurants and homes across the United States have been exposed to a variety of contaminants - from the untreated sewage that pollutes the water used by shrimp facilities to more than a dozen kinds of pesticides and antibiotics applied to the ponds to control disease and parasites.

"Consumer health risks of eating industrially produced shrimp may include neurological damage from ingesting pesticides, an allergic response to penicillin residues or infection by an antibiotic-resistant pathogen, such as E. coli."

According to Food & Water Watch, exemptions to federal labeling laws mean that U.S. consumers often have no way of knowing where the shrimp they purchase was produced.

"Unfortunately, contaminated shrimp does not stop at the U.S. border. The Food and Drug Administration only inspects 1.2 percent of imported seafood, which means that large quantities of shrimp contaminated with antibiotic-resistant bacteria, antibiotics and pesticide residues could be reaching consumers."

 

[Texan]

This week, the National Marine Fisheries Service reported that U.S. shrimp imports are up 11.4% through October of this year.

LOL. Surely not. In spite of M-COOL? Let's hear the spin from you M-COOL guys....

 

[Mike]

August 1, 2006 (MASGP-06-001-8)

SHRIMP SITUATION AND OUTLOOK

The hot, dry weather which has all of the Gulf region under drought conditions, and most agricultural producers in a state of chronic worry, has had a beneficial effect on this year's shrimp harvest. Low rainfall and higher water temperature increase shrimp growth and survival. During the first two weeks of the season, landings in Biloxi were 1,049,000 pounds compared to 741,000 pounds for the same time period in 2005. This is remarkable considering the current troubles facing shrimpers in the region. On opening day, 306 shrimp boats were counted in Mississippi waters compared to 633 in 2005. Many boats were lost or damaged in the 2005 hurricanes. Others have moved out of the area due to lack of support infrastructure like fuel, ice and unloading docks.

Although the effects of natural disasters are significant, the current economics of shrimp production is the primary reason for industry-wide fleet reductions. Consider these statistics: At the beginning of the 2005 shrimp season, shrimpers were paying $1.75 per gallon for diesel fuel; the price in 2006 was $2.50 per gallon. In Biloxi, dockside price for 41-50 count shrimp (most production was in this size category) in June of 2005 averaged $1.45 per pound; in June 2006, dockside prices averaged $0.95 per pound. The U.S. shrimp industry competes in a world-wide market place against other nations with subsidized fisheries, lower operating costs and minimal environmental and management restrictions. Import duties that the industry fought so hard for don't seem to be having much of an effect on what U.S. shrimpers are getting for their catch. One bright spot is the on-going wild American shrimp certification program which markets domestically produced shrimp as a superior product worthy of a premium price.

 

[Texan]

Next? :lol:

 

[Mike]

Next? :lol:

Next what?

Australia has put a moratorium on Thai shrimp because of health hazards.

Some of this imported shrimp could possibly be unhealthy.

I know I prefer our Gulf shrimp. Don't you?

 

[Texan]

Next....explanation for why M-COOL isn't helping domestic shrimpers. If imports are rising, what good has M-COOL done them?

Of course I prefer our Gulf shrimp. But Mike, we have to face the fact that you and I don't necessarily represent the average consumer. I believe that the average consumer is more concerned with price than with origin. The success of Wal-Mart also suggests that is true.

 

[Anonymous]

Next....explanation for why M-COOL isn't helping domestic shrimpers. If imports are rising, what good has M-COOL done them?

Of course I prefer our Gulf shrimp. But Mike, we have to face the fact that you and I don't necessarily represent the average consumer. I believe that the average consumer is more concerned with price than with origin. The success of Wal-Mart also suggests that is true.

I believe Walmart in several states began stocking only USA Shrimp-- now since the M-COOL and they found it was preferred by their customers.....

 

[Sandhusker]

Next....explanation for why M-COOL isn't helping domestic shrimpers. If imports are rising, what good has M-COOL done them?

Of course I prefer our Gulf shrimp. But Mike, we have to face the fact that you and I don't necessarily represent the average consumer. I believe that the average consumer is more concerned with price than with origin. The success of Wal-Mart also suggests that is true.

Do these people know the concerns about foreign shrimp? I'm betting they don't.

 

[Texan]

I believe Walmart in several states began stocking only USA Shrimp-- now since the M-COOL and they found it was preferred by their customers.....

Yeah, I think Texas is one of the states that was doing that. I guess it's already fizzled out, though. My wife bought some shrimp from Wal-Mart a few weeks ago. I looked all over the package for a label. Finally found it in small print on the back... "Product of Thailand"

 

[Texan]

Do these people know the concerns about foreign shrimp? I'm betting they don't.

I'm betting they don't really care as long as they can get it at Wal-Mart. I'm betting that they trust Wal-Mart to look out for them.

I wonder if the domestic shrimpers are wise enough to know that pointing out those concerns and making a big deal about them could turn consumers away from all shrimp. Especially when they have other seafood choices...

 

[Sandhusker]

Texan, "I'm betting that they trust Wal-Mart to look out for them. "

I'm betting you're probably right there, and the consumers are losing their bet.

 

[Texan]

I'm betting you're probably right there, and the consumers are losing their bet.

But just look at all the money they're saving.... :???:

 

[Mike]

I'm betting you're probably right there, and the consumers are losing their bet.

But just look at all the money they're saving.... :???:

If people only knew that only about 1% of each imported foreign food shipment is inspected they might have a new attitude. HAACP allows them to watch the henhouse themselves!

I remember a few years back a bill was signed into law that if an inspection point condemned imported food at one point, it could not be taken to another inspection point where it might be OK'd for entry.

And we have the USDA saying, on every occasion possible, that the US has the safest food system in the world!

"Foodborne Illnesses
The Centers for Disease Control and Prevention (CDC) estimate that 76 million cases of foodborne illnesses, or food poisoning, occur every year in the United States . Foodborne illnesses are defined as toxic or infectious diseases caused by agents that enter the body through the ingestion of food. Every person is at risk of foodborne illness, regardless of their health, age, or social stature.

Bacterial pathogens are the leading cause of food poisoning in humans. Food may be contaminated with microorganisms such as E. coli, Salmonella, Listeria, Shigella, or Campylobacter. Other causes of food poisoning may include natural poisons, parasites, harmful chemical substances, or viruses such as Hepatitis A.

Food poisoning is characterized by a generally short incubation period of one week or less. The symptoms of foodborne illness vary, but usually include diarrhea, abdominal pain, nausea, vomiting, headache, and weakness. Fever is sometimes, but not always, exhibited in food poisoning victims. In more serious cases, life-threatening physical conditions may develop, resulting in permanent disability or even death. Those with weak immune systems such as pregnant women, young children, the elderly, and those with pre-existing medical conditions, are at particularly high risk for complications due to foodborne illness.

Food poisoning statistics:
An average of 325,000 people are hospitalized each year as a result of foodborne illnesses. Approximately 5,000 of these food poisoning cases are fatal.
Each year in the developing world, diarrheal illness from contaminated food and water causes 2 million deaths in young children.
Fruits and vegetables account for 12% of food poisoning cases and 6% of the foodborne illnesses outbreaks in this country. Tomatoes, melons, lettuce, sprouts and green onions are primary culprits for contamination. Even produce which must be peeled before eaten are subject to bacterial contamination through cracks in the skin or rind.
Outbreaks of food poisoning can occur anywhere in the world. It is estimated that for every case of food poisoning that is reported, 350 cases go unreported.
Foodborne illness is more common during the warm summer months due to the fact that foodborne bacteria thrive in temperatures between 90 and 110 degrees Fahrenheit. They also multiply faster in humid environments.
In the U.S., illnesses caused by foodborne contaminants are estimated to cost up to $35 billion annually in medical costs and lost productivity.
The safety of the food we eat has recently drawn attention as a national health dilemma. Despite notable advances in food processing and manufacturing, foodborne illnesses continue to be a significant – and growing - public health problem in the United States .

In response to increasing incidents of foodborne illness nationwide, organizations such as the Center for Disease Control and Prevention are taking strides to educate the public about the threat of foodborne illness, and to ensure that the food industry takes strides to protect consumers from food contamination."

 

[Jason]

So domestic food can't be handled improperly and make someone ill?

Anytime hot food is allowed to cool off too mcuh or cold food is allowed to get a bit warm, nature starts to reclaim things. Bacteria is everywhere, and it needs to be, without it life would not be possible.

Too much bad bacteria is what makes a person sick. Bad bacteria thrives in warm (not hot not cold) moist conditions.

Gulf shrimp will make you ill if handled improperly as well as that shrimp from Thailand. It can happen anywhere along the line from producer to final consumer.

 

[Texan]

And we have the USDA saying, on every occasion possible, that the US has the safest food system in the world!

In spite of having a system that is far from perfect, isn't that a true statement? Is there a country that has a safer food supply?

 

[Mike]

And we have the USDA saying, on every occasion possible, that the US has the safest food system in the world!

In spite of having a system that is far from perfect, isn't that a true statement? Is there a country that has a safer food supply?

Japan.

 

[Texan]

And we have the USDA saying, on every occasion possible, that the US has the safest food system in the world!

In spite of having a system that is far from perfect, isn't that a true statement? Is there a country that has a safer food supply?

Japan.

Are you suggesting more Australian beef imports will help our status? :lol:

 

[Mike]

In spite of having a system that is far from perfect, isn't that a true statement? Is there a country that has a safer food supply?

Japan.

Are you suggesting more Australian beef imports will help our status? :lol:

No, the actual stats I read were done previous to 2002. Japan had a much lower food borne illness rate per 100,000 than the USA.

Most of their deaths were from seafood..some kind of poisonous fish they eat for an aphrodisiac. I can't remember where the article was in the FAO website, but there are several countries with safer food than ours.

Smaller but safer per capita.

 

[Econ101]

In spite of having a system that is far from perfect, isn't that a true statement? Is there a country that has a safer food supply?

Japan.

Are you suggesting more Australian beef imports will help our status? :lol:

It does seem they have handled their BSE policy better than us. At least the Japanese seem to think so.

 

[PORKER]

An average of 325,000 people are hospitalized each year as a result of foodborne illnesses. Approximately 5,000 of these food poisoning cases are fatal.
Depends on where you eat at,home or out.