| Abstract |
Wild shrimps, being mainly marine, have no chance of having antibiotic residues. But farmed shrimp used to have antibiotic residues as a consequence of aquaculture practices. Antibiotics used in aquaculture, whether as therapeutic, prophylactic or growth promoter will accumulate in shrimp tissues and exoskeleton. International trade regulations do not permit antibiotic residues in processed fishery products. Instances of rejection/detention of frozen shrimp/scampi in the port of entry of importing countries, due to detection of antibiotic residues are very frequent. The paper reviews the present status of antibiotic residues in shrimp vis-a-vis the trade regulations and discusses the problems faced by seafood processors. |
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