How does NOAA Fisheries Service conduct analysis of seafood?
• NOAA Fisheries Service has developed screening methods to quickly assess contaminant loads in water and in seafood; e.g. shrimp, crabs, finfish. • Sensory Analysis: Federal and state sensory testing analysts have been trained for months to detect certain thresholds of chemicals that are not normal to fish background odors. Each fish sample is tested by 10 trained expert assessors who conduct a blind nose sensory evaluation of the raw odor of the fish. If the fish passes the sensory smell test, the analysts cook it and sensory smell test again. If the sample passes that test, the analysts will taste the sample to ensure no contamination. NOAA has 40 screeners and 15 expert assessors and is currently training another 40 screeners and 15 expert assessors. • Chemical Analysis: The standards applied for oil are based on current standards developed by the FDA. • It is likely that NOAA Fisheries Service will be developing new standards for dispersants and is working with the FDA in the impl
