Consumer Reports Finds Potentially Harmful Bacteria and Illegal Antibiotic Residues in Tests of Frozen Shrimp
April 26, 2015
Yonkers, NY – Shrimp has surpassed tuna in popularity, with each American consuming almost 4 pounds of it on average per year.
However, if shrimp isn’t raised, caught, and handled properly, this popular seafood item can pose some potential risks to consumers and the environment.
Consumer Reports recently tested 342 samples of frozen shrimp – 284 raw and 58 cooked – and found bacteria that can potentially make a consumer sick and illegal antibiotic residues that raise some cause for concern.
Consumer Reports recommends buying responsibly-caught U.S. wild shrimp when possible.
Consumer Reports Reveals Low-Mercury Fish Choices
October 19, 2014
Analysis finds eating certain species could put consumers at higher risk for mercury exposure; CR advises pregnant women not to eat tuna at all
Yonkers, NY – Consumer Reports released its own analysis of the most recent government data on mercury in fish, found that it continues to be critical for consumers to pay close attention to the fish they consume, and has updated its advice for consumers.
Seafood Adds Flair To Southern Staple
May 27, 2013
Jekyll Island, GA – Once almost exclusively a staple of Southern cuisine, grits have made their way from the family breakfast table to the lunch and dinner menus of some of the nation’s finest restaurants.
“For generations, grits have provided daily nourishment through good times and bad -but almost exclusively served in the deep South,” said Linda Carman, baking expert for Martha White®, the makers of Jim Dandy® Grits. “Now, thanks in large part to young creative lowcountry chefs who appreciate their culinary roots, grits have become trendy across the country and served for breakfast, lunch and dinner.”
Sautéed Shrimp & Cheese Grits and Grits Cream
FDA and NOAA ramp up efforts to ensure Safety of Gulf of Mexico Seafood
June 15, 2010
Washington, DC — The National Oceanic and Atmospheric Administration (NOAA) and the U.S. Food and Drug Administration (FDA) are taking additional steps to enhance inspection measures designed to ensure that seafood from the Gulf of Mexico reaching America’s tables is safe to eat.
The federal government, in conjunction with Gulf States’ regulatory agencies, is playing an active role in ensuring the safety of seafood harvested from federal and state waters. The federal government, led by FDA and NOAA, is taking a multi-pronged approach to ensure that seafood from Gulf waters is not contaminated by oil. The strategy includes precautionary closures, increased seafood testing inspections and a re-opening protocol. [Read more]
