It seems to me we should be able to see all the test results on gulf seafood. And it’s a bit worrying that, as reported by the WSJ:

If a seafood sample passes a sniff test—in which trained officials smell it both raw and cooked—it is sent for chemical testing.

I’d think there would be a lot of separate testing, as well as confirmation that the sniff approach actually works. Fish odors surely would mask other smells, wouldn’t they?


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