A preliminary survey of antibiotic residues in frozen shrimp from retail stores in the United States

• Main Authors: Robert P. Davis, D. Allen Davis, Claude E. Boyd
• Format: Article
• Language: English
• Published: Elsevier 2021-01-01
• Series: Current Research in Food Science
• Subjects: Antibiotics; Shrimp; Sustainability; Food safety
• Online Access: http://www.sciencedirect.com/science/article/pii/S2665927121000757

Shrimp are an important and valuable commodity for aquaculture that are widely traded internationally. Widespread antibiotic use has been documented in shrimp farming and is a common source of criticism of aquaculture products. Additionally, previous reports have found some evidence of antibiotic residues in shrimp samples obtained from retail stores in the United States, which is a concern for consumers. To further understand the prevalence of antibiotics in retail shrimp in the United States, shrimp samples obtained from grocery stores across 16 states were analyzed for 74 antibiotic compounds/metabolites at a commercial laboratory. 68 samples were analyzed for a multiclass antibiotic panel which included 66 antibiotics while a subset of 15 samples were analyzed for β-lactam antibiotics, Nitrofurans, and Oxytetracycline. Samples were obtained that were labeled as being from major production countries, including India, Indonesia, Thailand, and Vietnam. No detectable antibiotic residues were found in this survey in any samples. This is contrary to previous findings in frozen shrimp analyzed for antibiotics, which typically report low levels of the prevalence of antibiotics.