The case for reading your food labels properly – look at traceability embedded into the labels and transparency information on how your shrimp grown.
This article is 5 years old but things have moved along in technology and understanding of food safety.
The human gut host billions if not trillions of different bacteria, as does the shrimp gut – so bound to find large mix of prevalent bacteria from host region.
Just cook well and wash hands before eating – noting that over past 20 years and since introduction of HACCP the cases of food borne illnesses and recalls for shrimp have been the lowest of any food category.
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