CHARLESTON, S.C. (WCIV) — Scientists are once again testing shrimp served at Lowcountry restaurants to determine whether seafood labeled as local was actually caught off the South Carolina coast.
The renewed effort follows earlier findings that 40 of 44 restaurants sampled were not serving local shrimp despite marketing it as such. Industry leaders say the issue is not only a concern for consumers in the Lowcountry, but also part of a broader problem identified in seven other states.
The Southern Shrimp Alliance, which represents shrimpers in eight states, hired SEAD Consulting, a seafood research firm, to conduct the testing. The firm uses a patented DNA analysis known as the RightTest, which identifies a shrimp’s species and geographic origin by analyzing its genetic makeup. In laboratory demonstrations, researchers process samples using a centrifuge to extract DNA for testing.
How the Testing Works
The process works like this:
- Sample Collection – Investigators purchase shrimp dishes directly from restaurants, just like any customer would.
- Lab Preparation – A small piece of shrimp is taken from the dish and prepared for analysis.
- DNA Extraction – The sample is placed into a centrifuge — a machine that spins rapidly to separate components — allowing scientists to extract the shrimp’s DNA.
- Genetic Analysis – Using molecular testing techniques, scientists analyze the DNA to identify the species of shrimp.
- Origin Verification – The species is then cross-referenced with known shrimp populations to determine whether it is domestic wild-caught shrimp from U.S. waters or imported farm-raised shrimp.
Because each shrimp species has a distinct genetic profile, the test can determine with high accuracy whether the product matches how it is being marketed…