First non oxygen breathing animal on planet and it’s a cnidarian parasite of salmon….

Should EU law go back to the food safety freezing step in fresh salmon supply chain….?

Shrimp are frozen in the main and eaten cooked.

Shrimp flesh has right to life – Frankenprawn

Imagine eating basically a dead piece of flesh grown from a genetically managed tissue source in a nutrient soup – just add electricity and possibly a multitude of growth promoters, hormones – who knows what the reactive grown cells may contain….

Looks like this is what Shiok Meats are offering.

Prawnmaster prefers naturally grown shrimp. A better ethical choice. Safer as well. Less processed.

Biologically cleaner than an artificially grown tissue framework.

….and the right of cell lines to fulfill their natural biological cycles.

Mediterranean diet can help achieve sustainability goals, says FAO….shrimp big part of that diet!

Local consumptions are on increase as mature shrimp markets continue growth at pace.

Healthy, compact nutritional package, affordable….non conventional meat…

…..yes shrimp is a big part of Mediterranean diet guys!

FAO support aquaculture technology mainly as a food security issue whilst consider shrimp more as an exported commercial luxury good.

Time this changed!

Microbes in the prawns….

Understanding and managing your shrimp microbes is an essential line of development for the sector

Whichever culture system one uses prawn microbes are there…

Article about boosting yields…

Mpeda India programme to certify shrimp quality…

Must say am confused about this news…

1. Certifying PLs antibiotic free will not mean that harvested end consumer market size shrimp will be antibiotic free – farmers could add antibiotics into ponds wittingly or unwittingly via feed.

2. Indian PLs are not traded internationally – so certification is for internal use.

3. Certification will not guarantee results and may result in demands for compensation if larvae do not perform

4. Misconception about Anti Microbial Resistance. Yes – use of antibiotics can confer AMR thus regulatory control is required.

Certain shrimp certifications ( like BAP) cover food safety. So the onus is on supplying food safe shrimp.

Trying to pass AMR (in raw shrimp) as a public health issue in shrimp is not what food safety certification should be about.

Responsibility is with certifier.

Possibility of litigation is real.

Really in the shrimp end product any microbes are best destroyed by proper cooking and handling.

So correct labelling regarding cooking and washing hands should be in place at end users level.