食品伙伴網(wǎng)導(dǎo)讀：美國加州大學(xué)戴維斯分校的官員上周宣布：該校的動物健康與食品安全實(shí)驗(yàn)室被列為對墨西哥灣海產(chǎn)品進(jìn)行有毒化學(xué)品檢測的八個(gè)實(shí)驗(yàn)室之一。研究人員將對蝦、蟹、牡蠣等海產(chǎn)品進(jìn)行檢測。當(dāng)這家實(shí)驗(yàn)室檢測來自海灣的海鮮是潔凈時(shí)，海灣水域才能被重新開放。先將海鮮樣本經(jīng)過簡單的嗅覺檢測后，那些散發(fā)著惡臭的被油污浸泡的樣本被篩選掉，而這些加州的科學(xué)家將對那些通過“嗅覺測試”的海鮮進(jìn)行檢測。該實(shí)驗(yàn)室的重點(diǎn)是那些沒有濃重原油味道的樣品。研究人員的工作是要弄清楚，原油對此類食品的影響是否仍可能損害消費(fèi)者。
圖為：NOAA（美國國家海洋和大氣局）海鮮檢測項(xiàng)目的檢察員在對魚的樣本進(jìn)行嗅覺檢測
原文報(bào)道：
The University of California's Davis Animal Health and Food Safety Laboratory has been been chosen as one of eight labs to test gulf seafood for toxic chemicals, university officials announced last week. Researchers there will be testing crab, shrimp and oysters.
The lab was picked because it is part of the U.S. Food Emergency Response Network, an integrated network of the nation's food-testing laboratories at the local, state, and federal levels that is able to respond to emergencies involving biological, chemical, or radiological contamination of food.
Though the BP oil well was capped on Thursday, experts estimate that over 180 million gallons of crude oil has spilled into the gulf. Locals have begun referring to the gulf as the "sea of sadness" because thousands of fisherman have lost their jobs. The work of the UC Davis lab will contribute to these fishermen getting back out on the water as quickly as possible. When seafood is cleared by the lab, fishing waters will be allowed to reopen.
The California scientists will be receiving seafood that passes the "smell test", which is a simple sniff of each creature for the stench of oil. Items that are highly saturated will be tossed out. The lab is focused on the creatures that do not smell like oil. The researchers' job is to figure out if the oil has had a negative impact on the food that can harm consumers.
There is some suspicion that toxic chemicals may be present that can cause cancer in humans. These chemicals include polycyclic aromatic hydrocarbons like naphthalene, cryclene, and benzoate pyrene among others.
Linda Aston, chief chemist at the lab, said Thursday that they planned to begin testing seafood this week.
The UC Davis lab has never tested for these specific chemicals before, and the U.S. Food and Drug Administration has given the lab $140,000 worth of new equipment to use. This equipment will remain after the tests, preparing UC Davis for potential future spills.
圖為：NOAA（美國國家海洋和大氣局）海鮮檢測項(xiàng)目的檢察員在對魚的樣本進(jìn)行嗅覺檢測
原文報(bào)道：
UC Davis Lab to Test Gulf Seafood
by Laurel Curran | Jul 19, 2010The University of California's Davis Animal Health and Food Safety Laboratory has been been chosen as one of eight labs to test gulf seafood for toxic chemicals, university officials announced last week. Researchers there will be testing crab, shrimp and oysters.
The lab was picked because it is part of the U.S. Food Emergency Response Network, an integrated network of the nation's food-testing laboratories at the local, state, and federal levels that is able to respond to emergencies involving biological, chemical, or radiological contamination of food.
Though the BP oil well was capped on Thursday, experts estimate that over 180 million gallons of crude oil has spilled into the gulf. Locals have begun referring to the gulf as the "sea of sadness" because thousands of fisherman have lost their jobs. The work of the UC Davis lab will contribute to these fishermen getting back out on the water as quickly as possible. When seafood is cleared by the lab, fishing waters will be allowed to reopen.
The California scientists will be receiving seafood that passes the "smell test", which is a simple sniff of each creature for the stench of oil. Items that are highly saturated will be tossed out. The lab is focused on the creatures that do not smell like oil. The researchers' job is to figure out if the oil has had a negative impact on the food that can harm consumers.
There is some suspicion that toxic chemicals may be present that can cause cancer in humans. These chemicals include polycyclic aromatic hydrocarbons like naphthalene, cryclene, and benzoate pyrene among others.
Linda Aston, chief chemist at the lab, said Thursday that they planned to begin testing seafood this week.
The UC Davis lab has never tested for these specific chemicals before, and the U.S. Food and Drug Administration has given the lab $140,000 worth of new equipment to use. This equipment will remain after the tests, preparing UC Davis for potential future spills.
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