Seraphina
Jedi Master
I've been doing some research into the testing process for Gulf seafood. One of the common tests in the screening process, is sensory analysis, aka smelling...
The more definitive test uses a chromatograph mass spectrometer, to test for 19 polyaromatic hydrocarbons.
Also, that no fish in 10,000 samples has tested bad
http://magblog.audubon.org/making-sure-gulf-seafood-safe“Using your sense of smell is one of the best methods for determining the safety and acceptability of seafood—sensory analysis is a commonly used tool in seafood safety and quality inspections. An essential element of the job of a NOAA seafood inspector is to determine what qualifies as Grade A fish, which means that seafood must have good flavor and odor, ” says Steven Wilson, the chief quality officer
The more definitive test uses a chromatograph mass spectrometer, to test for 19 polyaromatic hydrocarbons.
http://www.aolnews.com/gulf-oil-spill/article/gulf-seafood-who-decides-how-safe-is-safe/19534995 which sounds fine and dandy, except...no info on the levels found, only that none were deemed to be a health hazard....and I can find no info on any testing to detect the chemicals used in the dispersants.Finally, Dickhoff says, the samples spend 28 hours running through a chromatograph mass spec machine, which cranks out a detailed chart with separate peaks showing the level of each of the 19 polyaromatic hydrocarbons found in the samples.
Also, that no fish in 10,000 samples has tested bad
leads me to believe there is some huge holes in the process. I really wish I could find the data from these tests...something with more substance than, it's okay to eat.So far, the state has tested more than 10,000 samples of fish, crab and shrimp. None has levels of oil contamination that raised health concerns.