There’s a good chance that some of what is served as calamari is actually pork bung. Well, I think I’m safe; I wouldn’t knowingly eat either one. But, sadly, that’s not all.
Samples sold as snapper and tuna had the highest mislabeling rates (87 and 59 percent, respectively), with the majority of the samples identified by DNA analysis as something other than what was found on the label. Only seven of the 120 samples of red snapper purchased nationwide were actually red snapper. The other 113 samples were another fish. Halibut, grouper, cod and Chilean sea bass were also mislabeled between 19 and 38 percent of the time, while salmon was mislabeled 7 percent of the time.
“Our study identified strong national trends in seafood mislabeling levels among retail types, with sushi venues ranking the highest (74 percent), followed by restaurants (38 percent) and then grocery stores (18 percent). These same trends among retail outlets were generally observed at the regional level,” Oceana said in their summary report.
And it’s not just seafood that might not be what it seems:
But what about honey? Or extra virgin olive oil?
These are products most of us believe we could spot as fraud. However, most of the honey sold in American chain stores does not meet international quality standards.
Testing done for Food Safety News found that most store honey isn’t honey, with ultra-filtering techniques removing pollen and hiding the honey’s origins.
“More than three-fourths of the honey sold in U.S. grocery stores isn’t exactly what the bees produce.
I knew about most honey being excessively processed, if not outright fake. I try to always buy honey produced in Oklahoma. There’s not a huge difference in taste and I can’t tell if it’s less processed than other honey available in the grocery store. We have a beehive in our back yard but haven’t been very successful at beekeeping. We got honey from them only one year.