A food company in Hakodate City, Hokkaido, Japan, has developed a special package for the delivery of live shrimp in order to solve the problem that it is difficult for citizens to eat live shrimp.
This type of live shrimp is packaged with polyethylene as the inner layer of the packing box, with foamed styrene as the outer layer, and 2-4 kg of crushed ice cubes are placed between the double layers. The inner layer should prevent water leakage and the outer layer should prevent damage. In the polyethylene tank where the live shrimp is moved, the sterilized seawater is filled with a certain amount of oxygen, and then it is sealed with a lid and transported.
The test delivery results showed that the survival rate of live shrimp can be maintained at 90% or more even within 24 hours when the external temperature is as high as 40°C. When the outside temperature is low, the survival rate will be higher.