Can farmed prawns be eaten after they die and are frozen?

After a cultured shrimp dies, it can still be eaten if promptly frozen and not spoiled. However, if it has been dead for a long time or shows signs of spoilage, it should not be consumed. Freezing can slow down bacterial growth but cannot completely stop it; eating spoiled shrimp may pose health risks. If symptoms such as vomiting, diarrhea, or abdominal pain occur after consumption, prompt medical attention is recommended.

Once a cultured shrimp dies, bacteria inside multiply rapidly, breaking down proteins and producing harmful substances. Even freezing only slows this process and does not eliminate already-present bacteria. If the shrimp has been dead for more than two hours without timely refrigeration, bacterial levels may exceed safety limits, posing health risks even after freezing.

To determine whether a frozen dead shrimp is safe to eat, examine its appearance and odor. If the shrimp body remains intact, is not slimy, has a normal smell, and the flesh is firm after thawing, it is generally safe to consume. However, if the body is soft, discolored, has an unpleasant odor, or the flesh becomes mushy after thawing, it indicates spoilage and must not be eaten.

Dead shrimp should be placed in the freezer within one hour of death, sealed properly to prevent odor transfer, and stored no longer than one month. Before consumption, fully thaw the shrimp and cook thoroughly—never eat raw or undercooked shrimp—to minimize food safety risks.