FDA's Nov. 8 Grand Rounds presents: What you need to know about FDA's use of a new instrument-based method to ensure seafood quality. CE Credit available

Register for the November 8 Grand Rounds and be the first to learn about FDA’s research on:

Using the mass spectrometry technique to determine seafood quality.

CE Credit Available

Thursday, Nov. 8, 2018

12:00 p.m. - 1:00 p.m. EST

 

Register here for webcast (public attendees and FDA staff)

 

Presented by 

 

Randy Self

Research Chemist

Applied Technology Center

FDA’s Office of Regulatory Affairs

Pacific Northwest Laboratory

 

About the Presentation

 

Sensory analysis is performed in FDA testing laboratories to determine the decomposition status of seafood samples. Current methodology to complement this testing with chemical analysis (e.g., histamine) is not always directly comparable to sensory testing. 

The presentation will discuss a new method that FDA is exploring with untargeted analysis and a statistical model driven by sensory results via a script written in the R programming language. This makes it possible to generate data that are directly comparable to commonly used sensory scoring techniques. 

Over time this work has the potential to inform FDA’s decision-making process by making an additional screening tool available to laboratories that do not have sensory capability, or even to remote field locations