Additives
Shrimp have been subject to many different additives of late, during the growing
process (farmed) as well as during the packing process.
Antibiotics
While the widespread use of antibiotics has lessened over the years, farmed shrimp
from many sources still contain harmful antibiotics used during growing. Numerous
containers of shrimp are continually being held, returned and/or destroyed in the US as
well as in Europe. Most of these tainted containers are of Asian origin, and Brazil led
South America for most infractions in 2005. Natural Select shrimp contain no
antibiotics.
Sulfites / Phosphates
Sulphites and phosphates are still used in processing. However, we only consider
sodium metabisulphate, at a maximum residual concentration of 100ppm, as a safe
preservative. Most shrimp being sold at the retail-level in the US today still contain
phosphate additives, which have questionable health implications.
Sulfites and phosphates both contribute to the texture of the shrimp, making each more
juicy, with better snap or crunch. As well, each additive makes the shrimp more
resistant to overcooking.
On the other hand, each additive encourages the shrimp, through osmosis, to take on
water, making smaller shrimp seem larger. As well, the extra water makes each shrimp
weigh more, so the consumer, often in the dark about additives, may be paying for 10
lbs of 41-50 shrimp, but is really getting about 2 lbs of 41-50 shrimp, 7 lbs of 51-60
shrimp, and 1 lb of water, salt, and chemical.
Unless specifically requested, all Natural Select shrimp are packaged without any
additives whatsoever.
Shrimp have been subject to many different additives of late, during the growing
process (farmed) as well as during the packing process.
Antibiotics
While the widespread use of antibiotics has lessened over the years, farmed shrimp
from many sources still contain harmful antibiotics used during growing. Numerous
containers of shrimp are continually being held, returned and/or destroyed in the US as
well as in Europe. Most of these tainted containers are of Asian origin, and Brazil led
South America for most infractions in 2005. Natural Select shrimp contain no
antibiotics.
Sulfites / Phosphates
Sulphites and phosphates are still used in processing. However, we only consider
sodium metabisulphate, at a maximum residual concentration of 100ppm, as a safe
preservative. Most shrimp being sold at the retail-level in the US today still contain
phosphate additives, which have questionable health implications.
Sulfites and phosphates both contribute to the texture of the shrimp, making each more
juicy, with better snap or crunch. As well, each additive makes the shrimp more
resistant to overcooking.
On the other hand, each additive encourages the shrimp, through osmosis, to take on
water, making smaller shrimp seem larger. As well, the extra water makes each shrimp
weigh more, so the consumer, often in the dark about additives, may be paying for 10
lbs of 41-50 shrimp, but is really getting about 2 lbs of 41-50 shrimp, 7 lbs of 51-60
shrimp, and 1 lb of water, salt, and chemical.
Unless specifically requested, all Natural Select shrimp are packaged without any
additives whatsoever.
