The FDA has implemented its first-ever import certification requirement for certain shrimp and spices from Indonesia after detecting radioactive cesium-137 contamination in products from two suppliers. Starting October 31, 2025, all shrimp from Java and Lampung, as well as all spices from those same regions, must carry certification from Indonesian government agencies proving they are free of cesium-137 before entering the U.S. market.

What Is Cesium-137 and Why Should You Care?

Cesium-137 is a radioactive element that can contaminate food when it enters the environment through industrial accidents or other sources. In early August 2025, the FDA detected cesium-137 in a sample of frozen shrimp imported from PT. Bahari Makmur Sejati, an Indonesian supplier. Shortly after, the agency found the same contaminant in cloves from PT Natural Java Spice. While the sources don't specify the exact health effects of cesium-137 exposure through food, radioactive contamination is a serious concern because it can accumulate in the body over time and pose long-term health risks.

The FDA responded swiftly by adding both companies to Import Alert 99-51, which prevents their products from entering U.S. commerce until they can prove they've resolved the contamination issue. This is a significant step, but the agency went further by creating a broader safeguard for the entire region.

How Does Import Certification Work, and Why Is This the First Time the FDA Is Using It?

Import certification is a tool authorized under the Food Safety Modernization Act (FSMA) that allows the FDA to require foreign manufacturers and importers to obtain proof that their products meet U.S. safety standards before shipment. The FDA designated two Indonesian government agencies as certifying entities: the Marine Affairs and Fisheries Quality Assurance Agency (MFQAA) for shrimp and the Food and Drug Ministry (BPOM) for spices. These agencies are now responsible for testing products and providing assurances to the FDA that shipments are not contaminated with cesium-137.

This marks the first time the FDA has invoked this specific authority. The agency explained that it determined "known safety risks associated with some foods within a certain region of Indonesia," making certification necessary to protect consumers while maintaining trade relationships. Import certification differs from traditional import alerts in a key way: it requires safety assurance before products leave Indonesia, whereas import alerts are enforcement actions taken at U.S. ports of entry.

Steps to Protect Your Food Safety at Home

• Stay Informed About Recalls: Check the FDA's official website regularly for import alerts and safety announcements related to imported foods, especially shrimp and spices from Indonesia. Sign up for FDA email alerts to receive notifications about contamination risks.
• Practice Proper Food Storage: Store imported spices and seafood in clean, sealed containers away from other foods. Keep frozen shrimp at 0°F or below and use within recommended timeframes to minimize any potential exposure to contaminants.
• Source from Reputable Suppliers: Purchase shrimp and spices from established retailers and restaurants that work with certified suppliers. Ask your grocer or restaurant about the origin of their imported products and whether they comply with FDA certification requirements.
• Cook Seafood Thoroughly: Cook shrimp to an internal temperature of 145°F to ensure any potential pathogens or contaminants are eliminated, following standard food safety guidelines.

What About Products Already in Transit?

The FDA recognized that the October 31, 2025 implementation date could create logistical challenges for shipments already on the water. The agency stated it would "provide alternative screening procedures for certain shipments that were on the water on or before Monday, October 13, 2025, that arrive in the U.S. on or after October 31, 2025". This grace period acknowledges the realities of international shipping while maintaining safety oversight.

The certification requirement will remain in place until the FDA determines that the risk of cesium-137 contamination is no longer associated with products from the affected regions. The agency is continuing to collaborate with U.S. Customs and Border Protection, other federal agencies, and the Indonesian government to investigate the source of the contamination and implement control measures.

Why Restaurant Food Safety Procedures Matter More Than Ever

While regulatory agencies like the FDA work to prevent contamination at the source, restaurants and food service establishments play a critical role in protecting consumers. Nearly 60% of foodborne illness outbreaks are tied to restaurants, and approximately 48 million people in the United States get sick every year from contaminated food. This underscores why rigorous food safety procedures in kitchens are essential, especially when sourcing imported ingredients.

Restaurant staff hygiene is the first line of defense. Handwashing with soap and warm water for at least 20 seconds is the single most effective way to stop germs from spreading in a kitchen. Employees should never work while sick, as illnesses like norovirus and hepatitis A can easily be transmitted through food. Additionally, proper food storage and temperature control prevent bacterial growth; cold foods must be held at 40°F or below, and hot foods at 140°F or above.

Cross-contamination prevention is equally important. Raw meats, poultry, and seafood should always be stored below ready-to-eat foods in the refrigerator, and separate tools should be used for different food types. When imported shrimp arrives at a restaurant, it should be handled with the same care as any other protein: stored properly, cooked to the correct temperature, and never allowed to sit in the temperature danger zone between 40°F and 140°F.

The cesium-137 contamination in Indonesian shrimp and spices is a reminder that food safety is a shared responsibility. Regulatory agencies set standards and conduct inspections, suppliers implement controls, and food handlers in kitchens execute daily procedures that keep meals safe. By understanding where your food comes from and following proven safety practices, you can reduce your risk of foodborne illness and support a cleaner, safer food system.