Over a decade ago, farmed shrimp overtook wildcott,

such that by 2016, two-thirds of global shrimp production was farmed.

The main potential food safety hazards of shrimp farming are infectious disease, chemical contamination, and veterinary drug

residues. In terms of mercury, shrimp is the second leading source, but is still far behind tuna.

In terms of banned pesticides, flame retardants, and polycyclic aromatic hydrocarbons,

there are some significant concerns regarding human health risks associated

with shrimp consumption.

Safety limits were exceeded for banned pesticides, Chloridane, D.D.T., Heptichlor, Aldrin,

dealdron, and endosulfan.

Now, this was based on worst-case scenario values, but on the other hand, based on just eating

three and a half grams a shrimp a

day, which is like a single shrimp, or one serving a shrimp every two weeks or so.

Eating just one shrimp could give you as much as 50 times more DDT than is considered safe,

same with flame-retarding chemicals, and same with naphthalene and benzopyrine.

For Phaas forever chemicals, eating the with naphthalene and benzopyrine.

For PFS forever chemicals, eating the highest levels of the most contaminated shrimp could

pose a health risk, which comes out to be about a serving a day.

Shrimp can also be a substantial source of carcinogenic heterocyclicameans, which is typically

seen in dry, heat-cooked chicken, like baked, grilled, fried, or broil.

Levels for shrimp were in the 10 to 50 range, which is what you start to see with chicken

grilled at over 400 degrees Fahrenheit. Note that steaming or presumably boiling or other

moist cooking methods are the safest ways to cook meat.

...