Summary of How Antibiotic-Tainted Seafood From China Ends Up on Your Table
You might want to pass on the shrimp cocktail.
Bloomberg Businessweek , 2016
Are you eating antibiotic-tainted shrimp?
Love shrimp? It’s the most popular seafood in the United States, but most of it is imported, and it can be very hard to tell where it originates. As Bloomberg Businessweek reporters Jason Gale, Lydia Mulvany, and Monte Reel explain, some of it comes from antibiotic-contaminated fish farms in China. They paint an alarming picture of ancient Chinese farming practices that combine with modern antibiotic-laced livestock feed to create a potential public health crisis. The authors expose the covert activities of international seafood companies bent on avoiding tariffs and inspection. getAbstract recommends this article to shrimp lovers everywhere.
In this summary, you will learn
- How antibiotics get into Chinese shrimp,
- Why it’s hard to tell where shrimp imports originate, and
- How the US Food and Drug Administration attempts to protect the American public.
About the Authors
Jason Gale is a senior editor at Bloomberg Businessweek, with a special interest in global public health. Lydia Mulvany is a reporter at Bloomberg Businessweek, and Monte Reel is a published author and journalist.
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