Oil Contamination & Seafood Safety.mpg

To protect consumers from seafood that
might have been contaminated by the oil spill in the Gulf of Mexico, state and
federal agencies have closed suspect waters to harvesting. As an added level of protection, field
inspectors have been trained to detect the smell of tainted seafood. The average person can identify oil
contamination of about ten parts per million with a simple bunny sniff. A highly-trained inspector can smell the
aroma of oil at levels as low as five parts per million Ten parts per million of contamination
is about equal to a single drop of oil in one gallon of water. Seafood to be screened is kept in a
glass container with a glass cover to concentrate any volatile compounds that
may be present. Inspectors take a whiff of watermelon,
cucumber, or canned corn to cleanse the palate just before lifting the lid on
the seafood and inhaling. Using this procedure, trace amounts of
oil are easily detected. These and other precautions help insure
the seafood making it to market is safe to eat.

3 comments on “Oil Contamination & Seafood Safety.mpg”

  1. maxxasvideo says:

    total bs!!

  2. David Stanley says:

    forget seafood for 200 years

  3. EventtzHorizon says:

    bunny sniff!?? wtf ?? 21st century science at its greatest …learn to starve …RRXS

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