You are here

Suspicious Shrimp The Health Risks of Industrialized Shrimp Production

Praktinės priemonės ir rekomendacijos

Suspicious Shrimp The Health Risks of Industrialized Shrimp Production
  • Norvegija
Provider: 
Food & Water Watch
Available in languages: 
English
Aprašymas: 

The current publication provides reliable information about possible health risk in shrimps industry and preventive measures.  In addition, this report, Suspicious Shrimp, addresses the consumer health risks of eating shrimp that is farmed abroad – neurological damage, allergies, and other infections and illnesses. These can occur from ingesting shrimp contaminated with pesticide residues, antibiotics or pathogens resistant to antibiotics, such as E. coli. 

Sector / Industry covered: 
Maisto produktų gamyba
Tasks covered: 
Food Processing
Substance description
Substance description: 

Chloramphenicol, Trifluralin, Pyrethroids, Organophosphates, cholinesterase , Rotenone, Gentamycin, Kanamycin, Neomycin, Erythromycin, Furazolidone, Nirfurpirinol, Amoxycillin, Ampicillin, Penicillin, Chloramphenicol, Ciprofloxacin, ...

CAS Number: 
56-75-7
16904-96-4
83-79-4
1405-41-0
114-07-8
67-45-8
61336-70-7
1406-05-9
56-75-7
85721-33-1
389-08-2
82419-36-1
EC number: 
200-287-4
240-953-1
201-501-9
215-778-9
204-040-1
200-653-3
612-127-4
215-794-6
200-287-4
617-751-0
206-864-7
680-263-1
Prevention measures: 
Level 1. Elimination of hazards
Level 1. Substitution
Level 2. Technical measures, e.g. local exhaust ventilation
Level 3. Reducing / minimising the risk by personal measures (PPE)
Training / guidance
Hygiene measures
Purpose of the material: 
Awareness raising
Guidance
Risk assessment
Training
Type
Type: 
MS information
Target group: 
Employers
Managers
Workers
Paskelbimo metai: 
2008