The ‘Junk Science’ Behind Independent Seafood-Safety Tests, Louisiana Seafood Promotion & Marketing Board, February 10, 2011:
According to Don Kraemer, FDA’s Deputy Director in the Office of Food Safety, the agency has been surprised by the number of media stories that give credibility to “junk science” and questionable lab tests.
“We‘ve learned some things through this process about public messaging,” Kraemer said at a recent meeting with Louisiana seafood-industry leaders. “There were some environmental groups that we didn’t cater to, with our communications, and in retrospect, maybe we should have.
“We’re working now to address independent reports that aren’t scientifically sound. And we’ll continue to test seafood in the Gulf to demonstrate its safety.” ...
Read the article by the Louisiana Seafood Promotion & Marketing Board here.
Louisiana State University professor Linda Hooper-Bui commented:
I have followed both the government and the independent individual and environmental groups' testing. What about the independent tests is junk science? If you are going to make an accusation, then support it with facts. I see no evidence to support the position of this article. That is junk science!
- Orlando TV station finds “troubling problems with gulf seafood” — Scientist who did testing “would not eat it based on the results” (LAB RESULTS)
- University scientist’s seafood sample results were “hundreds of times higher than the levels the government tests found”
- “Dangerously High Levels”: Snapper caught near Pensacola, FL “contaminated with nearly 3,000 PPM of total petroleum hydrocarbons”
- Crab containing 8,815 ppm of hydrocarbons had NO smell or sight of oil — “We were astonished there were levels like that”
- Chemist: Oysters contain 1.25% (12,500 ppm) hydrocarbons near MS River Delta
- 193 ppm of oil found inside shrimp purchased on Oct. 22 (Lab Results)
- TV report on shrimp with nearly 200 ppm oil in digestive system (VIDEO)
- Tests of Gulf oysters show carcinogenic heavy metal at 150-200 above times the safe level set by EPA
- Toxicologist: “Tests of Gulf shrimp have shown unsafe levels… which can cause liver or kidney damage in a MATTER OF WEEKS”
- Independent tests show seafood “samples exceeded more than twice the ‘tolerable daily intake’ based on the FDA’s average rates of consumption”
- Chemist finds “increasing levels” of cancer-causing oil pollutants “that have built up in the tissues of fish, shrimp and crabs as they feed on other oiled marine life”
- Toxicologist: “We tested a good number of seafood samples and in 100 percent we found petroleum” — Gov’t tests “little more than a farce”
- Shrimp tested by toxicologist “would be in violation and wouldn’t be on the market” if Feds used standards set for previous oil spills
- LSU professor: Crude oil in seafood NOT detectable by ‘smell test’ — “We are being lied to”
- “I don’t recommend eating Gulf seafood, not with the risk of liver and kidney damage” says toxicologist — “They’re sniffing for something they can’t detect”
- Not even a bloodhound’s nose could detect harmful hydrocarbons says toxicologist — NOAA and FDA “NOT using certified lab methods”
- New Orleans toxicologist warns about seafood, urges family members not to eat it — Only 8 ounces of fish tested to open 10,000 square miles
- Physician says it’s “criminal” for government to tell people to eat contaminated seafood and that it’s alright to swim in contaminated water
- The List: Is Gulf seafood safe?