Because of prosperous shrimp culture in Taiwan, the annual yield and the output value of white shrimps only are approximately 8,000 tons and NTD 1.5 billion, respectively. However, the yield and quality of shrimps based on the traditional aquaculture technique are influenced by hazardous bacteria inevitably.

For diners eating shrimps safely, there has been an innovative technique known as high-pressure water flow sterilization for circulation of seawater in culture ponds with no antibiotics added.