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The U.S. Food and Drug Administration has banned the sale of the shrimp, a popular item at Chinese restaurants and sushi bars.

The FDA has also issued new guidelines for restaurants to warn customers about the danger of eating seafood with traces of bromine, a toxin found in the shrimp’s shell.

The ban comes just a day after the FDA issued a similar ban on Chinese-style noodles at many U.N. events.

It is the latest in a series of regulatory action against Chinese food that has alarmed Americans who worry that China is using cheap imported foods to boost profits.

The agency’s ban on shrimp has caused uproar in China, where there are more than 200 million people who can’t afford the fish.

China has been cracking down on seafood imports, with the government ordering restaurants to stop selling the shrimp.

But the FDA’s move against the Chinese shrimp is unprecedented in the world, said Stephen Schilling, an economist at the University of California, San Diego.

The FDA is not using the ban as a political tool to attack China.

Instead, the agency is using the FDA action to get people to be more aware of the seafood that China imports and its effect on human health, he said.

The shrimp was sold in restaurants across the country, including in San Francisco, New York, and Washington.

Schilling said there was a lot of concern among people who eat seafood at Chinese-owned restaurants that they might have contaminated seafood with bromide.

In addition to the new FDA guidelines, the FDA has issued new safety guidelines for seafood restaurants.

Food and Drug Administrators said the ban will last until October.

“While the FDA may be concerned about the possible effects of seafood products, it has no choice but to take action,” said a statement from the agency.

FDA spokeswoman Heather Swift said the agency did not have a position on the ban.

This is a developing story.

Please check back for updates.