Are dried shrimps safe to eat? (+5 health benefits)
By
Dr Andrei da Silva Alexandre (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Andrei da Silva Alexandre PhD is a Bachelor of Biotechnology with expertise in Bioprospecting and Chemistry of Natural Products, Isolation and Identification of Secondary Metabolites from Plants and Microorganisms, and Antimicrobials. He writes and reviews content on these topics.
Dr Andrei da Silva Alexandre’s Highlights:
- Research Collaborator at the Laboratory of Bioprospecting and Biotechnology of the National Institute of Amazonian Research/ Brazil
- PhD in Biotechnology with a focus on Phytochemistry at the Federal University of Amazonas/ Brazil
- Master’s degree in Biotechnology and Natural Resources at the University of Amazonas State/ Brazil
- Bachelor of Biotechnology at the Federal University of Amazonas/ Brazil
Professional Experience:
Dr Andrei da Silva Alexandre has been working for more than 10 years in the area of Biotechnology and Chemistry of Natural Products.
During his master’s degree he developed research that studied the production of secondary metabolites from endophytic fungi, aiming to isolate and identify substances against pathogenic microorganisms, using analytical techniques such as Chromatography, NMR and Mass Spectrometry.
In his PhD thesis Dr Andrei da Silva Alexandre isolated and identified bioactive substances from plant extracts using analytical techniques, against pathogenic bacteria.
Finally, Dr Andrei da Alexandre has already co-directed undergraduate students in scientific initiation projects. He also participates as a reviewer of scientific articles in international journals.
- 2016, Bachelor in Biotechnology at the Federal University of Amazonas, Brazil
- 2018, Master in Biotechnology and Natural Resources at the University of Amazonas State, Brazil
- 2023, PhD in Biotechnology at the Federal University of Amazonas, Brazil
The main publications of Dr. Anny Manrich are:
Articles
Alexandre, A. S.; Fachin-Espinar, M. T.; Nunez, C. V. Triterpenos, esteroides e fenólico isolados de Minquartia guianensis Aubl (Coulaceae) e atividade antibacteriana. (2023). Concilium, 23, 3, 883-895.
Alexandre, A. S., Rocha, W. C. Perfil cromatográfico por TLC do óleo e dos extratos das folhas e caule de andiroba, Carapa guianensis Aubl. (2017). Scientia Amazonia, 6, 2, 117-125.
Book
Alexandre, A. S. Perfil cromatográfico da Andiroba: análise por CCD do óleo e dos extratos orgânicos de folhas e caule. 1. ed. Riga: Novas Edições Acadêmicas, 2018. 52p .
Conference Papers
Alexandre, A. S., Nunez, C. V. Triterpenos do extrato metanólico dos galhos de Minquartia Guianensis Aubl. (Coulaceae). In Livro de Resumos: 3º SIMPÓSIO REGIONAL NORTE DE FARMACOGNOSIA, INPA, 2021.
Albuquerque, F. H. S. ; Meliciano, N. V.; Alexandre, A. S. Frequência relativa dos grupos sanguíneos ABO e Rh da população do município de Coari-Am.. In: 11º Congresso Brasileiro de Saúde Coletiva, 2015, Goiânia. Anais do 11º Congresso Brasileiro de Saúde Coletiva, 2015.
You can view some of Dr Andrei’s work below and links to her professional profile.
Linkedin: https://www.linkedin.com/in/andrei-alexandre/
Research Gate: https://www.researchgate.net/profile/Andrei-Alexandre
Google Scholar: https://scholar.google.com/citations?user=YT4sTmsAAAAJ&hl=pt-BR
Orcid: https://orcid.org/my-orcid?orcid=0000-0001-7789-3714
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we will answer the question “Are dried shrimps safe to eat?”. We will discuss the health benefits and risks of eating dried shrimps. We will also look at how you can safely eat and store them.
Are dried shrimps safe to eat?
Yes, dried shrimp is safe to eat, as the process of drying reduces water content, and inhibits microbial growth and spoilage. However, some potential risks of eating dried shrimp include contamination during the process, high amounts of salt, and allergic reactions (1,2,3).
What are the benefits of eating dried shrimp?
Dried shrimps have been linked to helping people keep excellent eyesight by shielding the eye from oxidative damage caused by excessive sunshine exposure, according to studies (5).
Shrimp is a noteworthy seafood choice due to its rich content of essential nutrients, such as omega-3 fatty acids and vitamin B12. These nutritional components play important roles in brain health maintenance, and their consumption may contribute to reducing the risk of neurodegenerative conditions such as Alzheimer’s disease (1).
Tryptophan, found in dried shrimp, is one of the most powerful mood-lifting hormones available (1).
Shrimps are low in calories, high in protein, and packed with vitamins and minerals. They are renowned for their high zinc content, a vital mineral essential for physiological processes, including the formation and maintenance of new cells throughout the body, notably in the skin and hair (1,4).
Astaxanthin is a natural compound found in shrimp and stands out as one of the most powerful antioxidants in nature. Antioxidants like astaxanthin are renowned for their remarkable ability to combat the signs of aging, particularly those induced by the damaging effects of UVA rays from the sun (5).
Astaxanthin’s exceptional antioxidant properties enable it to neutralize free radicals and oxidative stress in the skin, shielding skin cells from potential DNA damage linked to skin cancer (5).
Shrimp is an excellent source of selenium, a mineral associated with a reduced risk of cancer-related mortality. Selenium is believed to hinder tumor growth by boosting the immune system and restricting blood vessel formation within tumors (6).
What are the risks of eating dried shrimp?
One of the potential risks of eating dried shrimp is related to contamination during the processing or storage, which could lead to microbial growth or the presence of harmful substances (2).
A study has found nine species of molds in dried shrimp, including Aspergillus, Penicillium, Fusarium, which are potential producers of mycotoxins (2).
Furthermore, the high concentration of salt in dried shrimp could contribute to excessive sodium intake if consumed in large amounts (7).
Some people may have allergic reactions after eating shrimp. When dried shrimp is ingested by individuals with a shellfish allergy, their immune system identifies some proteins present in shrimps as harmful invaders and mounts an immune response (3,8).
The symptoms of shellfish allergy vary widely in severity, ranging from mild itching to severe reactions like difficulty breathing, and in extreme cases, anaphylaxis, which is a life-threatening allergic reaction (3,8).
How can you safely eat dried shrimp?
To safely eat dried shrimp, first inspect for any signs of spoilage, such as off-putting odor, discoloration, or unusual texture (9,10).
Due to the high concentration of salt, it is important to consume dried shrimp in moderation, considering sodium intake (7). If you’re willing to eat the dried shrimp directly, soaking or rehydrating them in boiled water can reduce their saltiness.
If you have known shellfish allergies, you must avoid dried shrimp products and carefully read ingredient labels, as even small traces of dried shrimp can trigger an allergic response. In case of allergy to shrimp consumption, consult health care (8).
How to store dried shrimps?
Dried shrimp has a considerably longer shelf life than fresher shrimp since it is dried. However, once opened, keep the dried shrimp in a ziplock bag or box in the refrigerator or freezer to preserve flavor (11,12).
The most practical method for storing dried shrimp is to freeze it and then take a spoonful or two whenever you need it, this makes the shrimp last for a long time.
Refrigerating the shrimp in a container is also a good method of storing them. They can be stored for a long time. You can keep them in the fridge for 4–5 months before the color fades, or freeze the shrimps for extended storage. If you purchase the shrimp in a packet, cut them apart and put the contents in a jar (11).
Conclusion
In this brief guide, we answered the question “Are dried shrimp safe to eat?”. We discussed the health benefits and risks of eating dried shrimps. We also looked at how you can safely eat and store them.
References
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References
1.-
Dayal JS, et al. Shrimps-a nutritional perspective. Current Science, 2013, 104(11):1487-1491.
2.-
Freitas J, et al. Counting and identification of molds and yeasts in dry salted shrimp commercialized in Rio Branco, Acre, Brazil. Food Sci. Technol, 2021, 41(Suppl. 1): 284-289.
3.-
Margaret M, et al. Allergens derived from shrimp. Int Food Research Journal, 2015, 22(5):1751-1754
4.-
Akonor PT, Ofori H, Dziedzoave NT, Kortei NK. Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques. Int J Food Sci. 2016, 7879097.
5.-
Silva DML, Damasceno KSFSC, Ribeiro PPC, et al. Chemical Characteristics and Antioxidant Activity of Astaxanthin Extracted from Shrimp Residues Using Soybean Oil. J Braz Chem Soc [Internet]. 2021, 32(6):1277–85.
6.-
Vinceti M, Filippini T, Del Giovane C, et al. Selenium for preventing cancer. Cochrane Database Syst Rev. 2018, 29, 1:CD005195
7.-
Hunter RW, Dhaun N, Bailey MA. The impact of excessive salt intake on human health. Nat Rev Nephrol, 2022, 18, 321–335.
8.-
El-Qutob D. Shrimp allergy: beyond avoidance diet. Eur Ann Allergy Clin Immunol. 2017, 49(6):252-256.
9.-
USDA. What are the signs of food spoilage?. 2023.
10.-
Erkmen O, Bozoglu TF. Principles of Food Spoilage. 2016.
11.-
USDA. Refrigeration & Food Safety. 2015.
12.-
USDA. Freezing and Food Safety. 2013
