That so-called ‘crab’ on your plate might be more like seafood sausage.
Food fraud is committed more often that you might think.
Mislabeling affects as much as 30% of seafood sold globally, according to the Marine Stewardship Council.
A U-S study found 44% of grocery stores, restaurants, and sushi venues have sold mislabeled seafood (Oceana).
Canadian biologist Dr. Robert Hanner with the Centre for Biodiversity Genomics would like to see more funding for countermeasures and DNA testing.
“We need to have real-time business intelligence from this kind of testing. We would like to ideally know whether to accept or reject a shipment right at the dockside when a shipping container is coming in,” said Hanner.
He tells 660 NEWS, they’re always in the process of developing new testing and adding to their DNA library.
One of the tests they’re working on now with the Canadian Food Inspection Agency is for ground meats.
Food fraud, said Hanner, is a health risk and costs industry and government billions of dollars a year.