At a Food and Drug Administration laboratory in Jefferson, Arkansas, sensory analysts’ noses—not their microscopes—are their essential tools. These specialists in this FDA regional lab use their senses of smell for detecting odors of decomposition to make sure domestic and imported seafood and seafood products are fit for consumption.
These analysts are part of the lab’s food filth team, which includes entomologists (those who study insects) and a filth and sanitation specialist. The team investigates a host of other food products to test for contamination.
Read the Consumer Update to learn more about what this FDA office is doing to keep the food supply safe.