“Shrimp producers unite to lead the way towards zero antibiotics in aquaculture”

“The commitment reflects the recognition for what is necessary in today’s changing food market landscape with the specific target of zero antibiotics use in shrimp farming. The collaboration, which started in Ecuador but is quickly gaining interest throughout Latin America and the rest of the world, aims to transform the global seafood markets by complying with high social and environmental standards to produce high quality shrimps. The SSP has outlined strict product criteria for its members. Next to committing to zero antibiotic use, members must also comply to full traceability, Aquaculture Stewardship Council (ASC) certification and minimal environmental impact – measured through an assessment of water quality.

The standard that prohibits antibiotics across the production process is praised by Dr. Michael Gilmore PhD, Director Harvard Infectious Disease Institute, and Principle Investigator of the Harvard-wide Program on Antibiotic Resistance. He said: “This level of industry commitment in removing antibiotics from food production is a highly significant step in preserving the utility of drugs we have and reducing the likely spread of resistance. This is the direction we need to see all food sectors taking.”

Source: The Sustainable Trade Initiative


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