Shrimp, anyone?


There is some speculation about the FDA’s standards for Gulf seafood. Granted, I know the government wants to do everything it can to restore the economy to this oil-ravaged region. According to some recent posts, the FDA may be allowing higher PAH levels in shrimp, crabs and oysters sold for consumption, because they assume that most people in the US don’t eat very much seafood in a month, and that the majority eat significantly more finfish than shellfish. It appears as though the new concentrations for BaPe for shellfish in the Gulf is 3x higher than the levels allowed in other recent oil spills. In addition, some lab testing not done by the FDA suggest that the levels of PAH in the shellfish is much higher than this allowable limit. Of course, this calls to questions differences in methods for testing, but there might be some cause for concern here. We all heard about the sniff test method.

It speaks volumes when even the fisherman are questioning the reopening of the Gulf fisheries. Sure, we all like a shrimp cocktail now and then, but is it possible the FDA, under pressure from state and federal government, lowered safety standards to try to bring some revenue back into this part of the country? I’d like to think things don’t work that way, but I don’t know. I will look for a more reputable source for this news, but when I saw this, I thought it might be worth mentioning.

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