JIFSAN & U.S. FDA Jointly Conducted Sensory Decomposition Course in Ecuador as Part of the Shrimp Mandate Program

UMD-JIFSAN and U.S. FDA jointly conducted two Sensory Decomposition courses in Guayaquil, Ecuador in September 2022. These courses provided a diverse field of Ecuadorian industry personnel with knowledge on sensory analysis of seafood as a critical tool used to protect consumers from seafood that has become adulterated due to decomposition. Each course was a 2-day, in-person training that allowed participants to go through raw shrimp samples distinguish between basic quality odor attributes as well as identify different odors of spoilage and the degree of spoilage that defines the accept/reject level for the product examined.

Date Country Location # of Participants Collaborators
Sept. 19-20, 2022 Ecuador Guayaquil 18 U.S. FDA, SCI, Omarsa, CNA
Sept. 22-23, 2022 Ecuador Guayaquil 18 U.S. FDA, SCI, Omarsa, CNA

Two rows of plates of shrimp in varying stages of decomposition are labeled A through G.

Paticipants in the sensory decomposition workshop are seen examining plates of shrimp, recording observations with a clipboard, and holding discussions.