# Thurstonian Scaling for Sensory Discrimination Methods
## 4 Discussion
### Government Organizations  
It is worth noting government organizations around the world use sensory evaluation as part of their food safety and quality control measures, which serves to emphasize the importance of this work:  
The United States Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) conducts routine inspections to assess the freshness and quality of meat and poultry products.  
The United States Food and Drug Administration (FDA) Center for Food Safety and Applied Nutrition (CFSAN) monitors food quality and potential foodborne hazards in various products such as seafood, dairy, and processed foods.  
The European Food Safety Authority (EFSA) provides independent scientific advice on food safety and regularly assesses the risk of various food products; sensory evaluation is part of the risk assessment process for assessing spoilage and quality deterioration, especially in relation to food freshness and storage conditions.  
The Canadian Food Inspection Agency (CFIA) enforces food safety regulations in Canada, ensuring foods meet health and safety standards, especially for meat, fish, dairy, and other perishable foods, ensuring food products are safe for consumption.  
Food Standards Australia New Zealand (FSANZ) develops food standards for Australia and New Zealand including food labeling, food composition, and food safety; sensory evaluation is used for food quality assessment to ensure compliance with standards for food freshness and quality.  
The National Food Institute (Denmark), responsible for food safety and conducting risk assessments, uses sensory evaluation in inspection of food products to ensure that they meet national and EU food safety standards.  
The China Food and Drug Administration (CFDA) oversees the safety of food and drugs in China. Sensory evaluation forms part of routine inspections, particularly in assessing the quality and freshness of food products, such as fish, vegetables, and meat, to ensure that they meet safety standards.  
The Japan Food Safety Commission (FSC) provides risk assessments to ensure the safety of food products in Japan. Sensory evaluation techniques are used in the food industry to detect spoilage or contamination.  
The Department of Agriculture, Fisheries, and Forestry (Australia) enforces food safety and quality standards in Australia's agriculture and fisheries sectors. Sensory evaluation plays a role in ensuring that food products, particularly perishable items like fish and seafood, are fresh and safe for consumption.  
The World Health Organization (WHO) and Food and Agriculture Organization (FAO) provide guidelines and frameworks that national governments use to ensure food safety. These government agencies and organizations integrate sensory evaluation into broader food safety programs to monitor quality, identify potential risks, and ensure consumer safety. They recommend using sensory evaluation alongside laboratory testing to assess food quality and safety.  
The National Institutes of Health (NIH): While the NIH does not directly oversee or conduct food safety inspections using sensory evaluation, its research on sensory perception, foodborne illnesses, environmental hazards, and human health contributes significantly to improving food safety standards. NIH-funded research provides valuable insights that are applied in sensory evaluation methods used by regulatory agencies like the FDA and USDA to protect public health.