Adulteration

Till the 16th century tea was herbal drink which was as only known to the People of China, Tibet, Magnolia, Thailand and Japan. But the European merchants introduced it to the global world and brought tremendous changes to its taste and flavour. Though the Asian leaf was quite unknown to England till the 17th century but within 200 years of its introduction, the Britishers not only adopted the so-called herbal drink but it became the national drink of England. Tea became one of the most debatable culinary practices in the Pre modern European society for its nutritional aspects. However, till 19th century, only the Chinese variety of tea was known to the tea drinking world and the Chinse traders and farmers began to sell inferior quality of tea products to the European traders. Thus, the tea adulteration issue not only changed the marketing strategy of the Europeans but also changed the political economy of many Asian colonies including India. So far most of the existing tea literature mostly deals with the botanical aspects and its agricultural growth. So, in this paper an attempt has been made to understand the transition of tea from merely a medicinal drink to the fashionable drink. It also highlights the nutritional factors and psychological propaganda related to tea that influenced the English society throughout the 18th and 19th century. It tries to understand the changing nature of the business of European traders with China. It also tries to highlight how adulteration propaganda against the Chinese tea products helped in the emergence of tea markets in the British colonies.

The adulteration and substitution of crude drug is a burning problem. No doubt, substitution is helpful in places where unavailability of particular crude drug and or unwanted adverse effects of desired crude drug are there and have a choice of other drug with similar pharmacological effect and less unwanted after effects. But in most cases , it is unacceptable because the conversion of authentic drug into substandard drug may cause variety of adverse effects from mild and moderate to severe life threatening reactions. So, understanding of all the ways of adulteration and substitution is necessary to rectify this illegal act and maximizing consumers' safety. At the end of this review, Botanical Adulterant Program of American Botanical Council is also highlighted.

Conversion of dihydroxyacteone (DHA) to methylglyoxal (MGO) has been shown to be the key mechanism for the growth in "apparent" C-4 sugar content in nonperoxide activity (NPA) manuka honey. This reaction is enhanced by heating and storage time and is demonstrated for the first time in clover honey adulterated with DHA purchased from a chemical supplier and in manuka honey containing naturally occurring DHA and MGO. After heating at 37°C for 83 days, pure clover honey with no added DHA has the same apparent C-4 sugar content as at t = 0 days. The same clover honey adulterated with synthetic DHA added at t = 0 days and heated at 37°C over the same time scale shows a change in apparent C-4 sugars from 2.8 to 5.0%. Four NPA manuka honeys heated over longer periods show an increase in apparent C-4 sugars of up to 280% after 241 days. This study strongly suggests that a protein fractionation effect occurs in the conversion of DHA to MGO in higher NPA manuka honey, rendering the remaining δ 13 C protein value more negative and falsely indicating C-4 sugar addition when using the AOAC 998.12 method.

This study was designed to screen the various adulterants in the market milk sold in the vicinity of Hyderabad district of Sindh province, Pakistan during the year 2013. A total of 100 milk samples were collected, each of twenty (n= 20) from milk producers (MP), milk collectors (MC), middlemen (MM), processors (P) and dairy shops (DS), were examined for various adulterants. Among these adulterants water (91%) was found in majority of milk samples, followed by detergent (41%), cane sugar (31%), starch (27%), rice flour (24%), formalin (20%), sodium chloride and skimmed milk powder (19%), urea and hydrogen peroxide (15%), ammonium sulfate (13%), vegetable oil and boric acid (12%), caustic soda (11%), glucose (10%), arrowroot (9%), hypochlorite (5%), salicylic acid (4%) and sorbitol (3%) consumed at the vicinity of Hyderabad district of Sindh, Pakistan. Freezing point of 80% milk samples of MP, 90% of MC, 95% of MM, 90% of P and 100% of DS appeared towards 0 o C rather than that of control milk, and assumed to be adulterated with extraneous water. The averaged extent of water in milk sold by MC remarkably higher than that of other milk marketing channels, but statistically non-significant (P>0.05) with all milk intermediaries; MP, MC, P and DS, except MM in which the extent of water was found to be significantly (P<0.05) lower than MC. The risk of adulteration at DS, MM, MC and P was found non-significant (P>0.05) with each other, but significantly (P<0.05) higher than MP.

Temelde gıdada sahtecilik terimi, bir ürünün görünür değerini arttırarak veya üretim maliyetini azaltarak, finansal kazanç sağlamak amacıyla, bir ürün veya hammaddenin hileli ve kasıtlı olarak seyreltilmesi veya ekleme yapılması veya ürün veya malzemenin yanlış beyan edilmesi olarak ta-nımlanmaktadır. Bu açıdan değerlendirildiğinde gıda sanayiinde iki tür sahteciliğin yayın olduğu bilinmektedir. Bunlar; 1. Tüketimi uygun olmayan ve güvenli olmayan gıdaların satışı, 2. Gıdanın kasıtlı olarak yanlış etiketlenmesi ve ürün içerisindeki girdilerin orjini/menşei veya türü hakkında yanlış beyanlarda bulunmak bu kap-samda değerlendirilmektedir. Gıda sahteciliği kapsamında bazı tanımlamalar ise şunlardır: Tağşiş; ekonomik kazanç için bir gıda maddesine kayıt dışı malzemenin eklenmesi olarak ifade edilmektedir. Otantisite; gıda orjinalliği, satın alınan ve satışa sunulan gıda veya ham-maddelerin beklenen maddeden yapılmış, beklenen yapıda ve beklenen kalitede olmasını sağlamaktadır.

The study was undertakento detect the type of adulterants and preservatives added to the incoming fluid milk from rural areas to the Barisal city of Bangladesh. Total fifty milk samples were collected from five different entry points of Karapure, Dabdopia, Shaestabad, Goriarpar and Khanpura of Barisal district where ten samples were taken from each entry point. The results indicated that, 100% of the milk samples were adulterated with water irrespective of collection points and months. Cane sugar, powdered milk and starch were detected as 26.0, 14.0 and 12.0% in the milk samples, respectively. Two types of preservatives namely formalin and sodium bicarbonate were detected in the fluid milk from the study areas. Out of all samples, 10.0% was adulterated with formalin and 20.0% with sodium bicarbonate. However, none of the samples contained either hydrogen peroxide or borax. There was a positive relationship between day temperature and intensity of adding preservatives to the fluid milk. As the day temperature increased, the number of preservative positive samples also increased in a linear fashion and vice versa. It could therefore be inferred that, the consumers need to be more cautious regarding the quality of raw milk specially in summer season.

El tejido antiguo, desde el período creto-micénico al Bajo Imperio romano, alcanzó unos niveles técnicos nunca igualados en tiempos posteriores. Los hilos confeccionados con delicadísimas fibras de lana o seda salvaje (y pronto de seda cultivada venida del oriente) a los que se unían los increíblemente finos hilos de oro (con o sin alma de ese tipo de fibras) eran el signo identificador de la riqueza y el poder de la reducida alta clase social homérica y posteriormente greco-romana.
Las clases emergentes del periodo imperial romano pretendieron acercarse externamente a la estética propia de la aristocracia y, al mismo tiempo, a diferenciarse de la plebe. El deseo entre los advenedizos de emular lo que no eran fue tan grande que las imitaciones de materias de lujo llegaron a convertirse en una práctica común en ese período, lo que promovió las prohibiciones de ciertos materiales. Pero, pese a ello, tintes como el obtenido de la púrpura marina (la renombrada purpura de Tiro) se imitaron en Mesopotamia, Grecia y Egipto durante el período helenístico y romano, alcanzando el fenómeno cotas elevadísimas en época imperial romana. Asimismo, los finos hilos de oro de 20-24 quilates utilizados por la aristocracia a precios exorbitantes se fabricaban con materiales de menor valía. Las fibras eran teñidas en color amarillo o eran recubiertas con metales dorados (incluso fabricados con fina piel dorada) para imitar el oro.
La presente monografía analiza críticamente los papiros y tratados alquímicos del Egipto romano que prescriben cómo hacer estos falsos tintes y sucedáneos de los hilos de oro. Los resultados eran técnicamente tan buenos que las multas y sanciones legales a las que se enfrentaban los artesanos y comerciantes de estas falsificaciones eran muy altas cuando pretendían hacer pasar sus productos por lo que no eran.

The Import Drugs Act has been relatively ignored by the academic community, and is most often relegated to a passing reference in a footnote. Yet the Act represents an important step in our nation's creation of a safe supply of drugs, and thus deserves some attention. In this paper, I give the Act that attention, and seek to place it in an historical context. In Chapter 1, I describe how Congressional action was prompted by medical conditions during the Mexican War and the belief that American soldiers were being given adulterated drugs. Chapter 2 describes the involvement of the professional health organizations in the fight against adulterated drugs, and suggests reasons why drug adulteration posed such a problem to doctors and pharmacists. In Chapter 3, I look at the legislative history of the Act, through an analysis of the House Report and the Congressional debates on the matter. Finally, in Chapter 4, I look at the mechanics of how the Act was implemented by the Customs Service, and describe its short term effects on the problem of adulterated drugs.

Adulteration is the process by which the quality or the nature of a given substances is reduced through the addition of a foreign or an inferior substance and the removal of a vital element. And it's ugly face is come out in the form of it's harmful effects as stomach disorder giddiness and joint pain, diarrhea, liver disorder, dropsy, gastrointestinal problems, respiratory distress, oedema, cardiac arrest, glaucoma carcinogenic effects, paralysis etc. According to Singh, Anita; et al. (2011) milk is staple food for both the group of children urban as well as rural area. From both the regions a wide variation of adulterants mixing was observed which causes diarrhea eyesight problems headache etc. Kumar, Ashish. (2011) reviewed that adulteration were detected in milk to the tune of 70% with water, turmeric powder-43% with chalk powder, red chilli powder-100% with artificial color, sugar 37% with chalk powder. Khapre,M.P.,2011 found that 68.5% Households, wife (home-maker) buys the grocery. Majority of them never read the food labels. All the selected food items were adulterated ranging from 76 % to 11%. According to Srilakshmi, 2001 lead is a toxic element and its contamination with food cause nausea, abdominal pain, anaemia, brain damage etc. mercuric salts found in fish is most toxic. It effects the brain. According to "The Hindu, Life & Style>>Food, July 13, 2010," Danger lurks in the packaged food we find on kitchen shelves. Profiteers routinely adulterate food items like milk, dal, ghee, honey and so on. In recent years, food adulteration has evolved into a very profitable business, causing serious health hazards. Some can even cause cancer. The Hindu, Monday, Jul 20, 2009, Tamil Nadu-Chennai, "A chunk of the green leafy vegetables sold in Chennai is found to contain toxic metals that have the potential to harm various organs of the body. Above studies shows that instead of several food laws, acts, standards there is something lacuna which makes it still prevailing in our daily food items.

The detection of impurities in coffee samples already roasted and
ground is a constant concern mainly in order to verify the
incidence of frauds. Carbohydrates contents are important as
variations on original constitutes of different matrixes may be able
to reveal the final composition of the product. In this sense, a study
is performed in this paper in order to evaluate the quality through
concentration of total carbohydrates in Arabic roasted and ground
coffee. Chemometric methods were applied in order to verify an
adulteration pattern by coffee husk and corn, by the mixture of
different amounts of these contaminants to coffee, following a
statistical design of Simplex-Centroid. It could be concluded that
this method was efficient in distinguishing different matrixes. In
pure coffee, higher concentrations were found for galactose and
mannose, with levels of 8.25% and 9.65% (w/w), respectively.
However, in the pure husks, the main carbohydrates were mannitol
(with a level of 0.64%), arabinose (with 4.24%), and xylose (with
3.40%). For the corn sample, glucose was detected in greater
quantity, with 52.53% (w/w). Models presenting the influence of
adulterants incorporated to coffee in the carbohydrate level were obtained.

Adulteration is a very serious problem posing serious health risks in India. In every product there is adulteration. Starting from our daily groceries, it moves on to our life saving medicines. The sinners have not spared even infants' milk products. India has revamped its system of food law, from multi-level, multi-department to one strong food law system. It was created in 2006 by the Food Safety and Standards Act, 2006. Taking the current adulteration of the foodstuffs in India into account, the task force was set up to propose amendments to the Food Safety and Standards Act. Poor implementation of the current Food Safety and Standards Act, particularly in governments, was also a problem. Testing and analytical capability in India's official food security units is insufficient to handle a distribution system that feeds close to 1.3 trillion people. Efficient resource appropriation for regulatory units, institutional enhancement and capacity building, improved strategic and organisational coordination between institutions, student commitment to address adulteration by including adult forms, and easy steps to locate them in their curriculum. Using student power to train adulterants on the harm of adultery and to ensure that they are completely confidential in order to eliminate from India adulteration and the related problems.

The present work proposes an analytical method able to detect in an adulterated olive oil sample the addition of the copper complexes of chlorophylls (E 141i). The method consists of a pigment extraction in liquid phase and subsequent analysis by HPLC-DAD. The profile of chlorophyll pigments of an olive oil is determined essentially by its content in pheophytins (a and b), but in no case any copper derivative. Different samples of colorant E 141i have been analyzed, the natural coloring additives used to adulterate vegetable oils. The 99.59 (0.52% of the chlorophyll pigments present in the different samples of E 141i colorant are not those of an olive oil (more than 75% are cuproderivatives). Thus, the simple detection of one of the compounds in an olive oil indicates adulteration. The major chlorophyll derivative in all the E 141i colorants samples is Cu-pyropheophytin a and its limit of detection (LOD) defined at a signal-to-noise ratio of about 3 was 6.58 ng/g.

Fluorine, the 13th most abundant element of the earth's crust, represents about 0.3g / kg of earth's crust. It occurs mainly in the form of chemical compounds such as sodium fluoride or hydrogen fluoride, which are present in minerals fluorospar, fluorapatite, topaz and cryolite. Fluoride is frequently encountered in minerals and in geochemical deposits and is generally released into subsoil water sources by slow natural degradation of fluorine contained in rocks. Fluoride being a natural element has several effects on health. Fluoride is beneficial to health if the concentration (CF) of the fluoride ion (Fin in drinking water is less than 1.5 mg/L (WHO 1994). A higher concentration causes serious health hazards. The disease caused manifests itself in three forms, namely, dental, skeletal, and non-skeletal fluorosis. On a large scale, it is used in dental product due to its anti-sensitizing property and abrasive action. Application of fluoride must be controlled and restricted to reduce the side effect induced by it.

Background: The illegal production of alcoholic beverages, due to the non-standard conditions, increases the risk of producing counterfeit and toxic products. The chemical analysis of toxic components in illegally-produced alcoholic beverages is necessary for each country. The present study aimed to identify the existence of methanol and other potentially toxic compounds in the seized illegally-produced alcoholic beverages. Methods: In this descriptive laboratory-based study, we analyzed the toxic chemical components in sized illegally-produced alcoholic beverages, submitted to the Forensic Toxicology Laboratory of the Legal Medicine Center of Markazi Province, Arak City, Iran, in a year. A total of 100 seized illegally-produced alcohol beverage samples were collected. The qualitative and quantitative analysis of ethanol, methanol, 1-propanol, 2-propanol, and acetone was performed by the Gas Chromatography-Flame Ionization Detection (GC-FID) method. Results: Methanol was detected in 6% of the evaluated samples (concentration range:1.2%-12%v/v). Acetone was detected in two of the studied samples (mean concentration: 0.7%v/v), and 2-propanol with a concentration of 0.5%v/v was found in one sample. Besides, ethanol was detected in all explored samples (mean concentration: 24%v/v).

Table olives, the number one consumed fermented food in Europe, are widely consumed as they contain many valuable ingredients for health. It is also a food which may be the subject of adulteration, as many different olive varieties with different geographical origin, exist all over the word. In the present study, the image analysis of stones of six main Greek protected designation of origin (PDO) table olive varieties was performed for the control of their authentication and discrimination, with cv. Prasines Chalkidikis, cv. Kalamata Olive, cv. Konservolia Stylidas, cv. Konservolia Amfissis, cv. Throuba Thassos and cv. Throuba Chios being the studied olive varieties. Orthogonal partial least square discriminant analysis (OPLS-DA) was used for discrimination and classification of the six Greek table olive varieties. With a 98.33% of varietal discrimination, the OPLS-DA model proved to be an efficient tool to authentify table olive varieties from their morphological characteristics.

Food is any substance composed of carbohydrates, water, fats and proteins, which can be eaten or drunk by humans or animals for nutrition or very important aspect for life. Food products are often a target of adulteration while supply chains usually deal with perishable products that could be harmful to consumers if they are not managed properly. There are two types of food adulteration; namely intentional/deliberate adulteration done by dishonest producers, retailers and processors for financial up liftmen and incidental/unintentional which may be done at the time of producing, handling and/or storing, etc. Different food items and drinks prone for adulteration include: dairy products, cereals grains, fats and oils, and others like honey, juice, peppers, etc. Food adulteration has a great impact on producers/farmers, consumers, enterprises and government. The main challenges are public health problem, lack of acceptance in the market due to lack of originality, decrease in consumer...

Α stable isotope ratio mass spectrometer was used for stable isotope ratio (i.e., δ13C, δ18O, and δ2H) measurements, achieving geographical discrimination using orthogonal projections to latent structures discriminant analysis. A total of 100 Greek monovarietal olive oil samples from three different olive cultivars (cv. Koroneiki, cv. Lianolia Kerkyras, and cv. Maurolia), derived from Central Greece and Peloponnese, were collected during the 2019–2020 harvest year aiming to investigate the effect of botanical and geographical origin on their discrimination through isotopic data. The selection of these samples was made from traditionally olive-growing areas in which no significant research has been done so far. Samples were discriminated mainly by olive cultivar and, partially, by geographical origin, which is congruent with other authors. Based on this model, correct recognition of 93.75% in the training samples and correct prediction of 100% in the test set were achieved. The overa...

This study was conducted to observe the effect of formalin application on the post-harvest quality and shelf life of mango. Mango samples were treated with different concentrations of formalin solutions (10, 100 and 1000 mg/L) in two different modes (dipping and spraying) and stored for seven days at ambient condition. Physical characteristics, such as weight loss, color, texture and shrinkage and residual formalin content were observed at every alternate day during storage period. Formalin treatment (dipping and spraying) did not bring up any positive effect in increasing the shelf life of mango. Rather treated with higher concentration of formalin solution (10<100<1000 mg/L) caused internal and external deterioration which is explained in discussions section. Residual formalin content of mangoes for the both treatments decreased readily according to the treatment mode. The overall study indicates that the post-harvest quality and shelf life of mango could not be improved treating with any concentration of formalin either spraying or dipping mode.

ABSTRACT Milk adulteration with synthetic chemicals is a serious concern for human health. Urea is added in milk which causes severe stomach ailments. Potential of attenuated total reflectance (ATR)-Fourier transform infrared (FTIR) spectroscopy was evaluated for rapid detection and quantification of added urea in milk. Altogether, 210 spectra (4000–700 cm−1) of milk adulterated with known urea concentration (viz., 100 ppm, 500 ppm, 700 ppm, 900 ppm, 1300 ppm, and 2000 ppm) were analyzed. The spectral range of 1670–1564 cm−1 comprising four smaller spectral regions (1670–1653, 1649–1621, 1615–1580, and 1594–1564 cm−1) showed clear differences in absorption values. Pattern recognition analysis using Soft Independent Modeling of Class Analogy (SIMCA) provided well-separated clusters, viz., pure milk and urea 900 ppm. Quantity of urea was best predicted in the spectral range of 1649–1621 and 1611–1580 cm−1 using partial least square (PLS) regression with coefficient of determination 0.906 and 0.879 for calibration and validation, respectively.

Α stable isotope ratio mass spectrometer was used for stable isotope ratio (i.e., δ13C, δ18O, and δ2H) measurements, achieving geographical discrimination using orthogonal projections to latent structures discriminant analysis. A total of 100 Greek monovarietal olive oil samples from three different olive cultivars (cv. Koroneiki, cv. Lianolia Kerkyras, and cv. Maurolia), derived from Central Greece and Peloponnese, were collected during the 2019–2020 harvest year aiming to investigate the effect of botanical and geographical origin on their discrimination through isotopic data. The selection of these samples was made from traditionally olive-growing areas in which no significant research has been done so far. Samples were discriminated mainly by olive cultivar and, partially, by geographical origin, which is congruent with other authors. Based on this model, correct recognition of 93.75% in the training samples and correct prediction of 100% in the test set were achieved. The overa...

This article argues for material histories of food. In recent decades food historians have tended to emphasize the cultural factors in consumption, in addition to the already well-established social, political and economic perspectives, but what is still missing is the stuff in foodstuffs. With reference in particular to milk and wine, the suggestion here is that physical and chemical composition is a major influence in what we might call the biographies of particular items of food and drink. Product characteristics are rarely static for long and today's mass-produced bread is different from that of the past, but then so are the flour, the yeast, and the even the butter that is spread on it. Adulteration was a particularly interesting aspect of composition in the nineteenth century and was the key to the emergence of two different traditions of understanding and valuing food quality.► 100 years ago, Roald Amundsen and Robert Scott led expeditions to the South Pole. ► Amundsen's small party successfully focused on getting to the Pole first. ► Scott's expedition had a research agenda extending beyond getting to the Pole. ► Scott failed to reach the Pole first but his men contributed to science. ► Scott's failure was caused in part not focusing on the Pole.

Milk is considered as a wholesome food containing protein, fats, sugars, vitamins and minerals. Milk, due to its high nutritional value, can support a rich microbiota. Even though, raw milk is sterile during secretion and pasteurized milk is packed sterile, contamination of milk may take place during handling, pre-processing activities and during storage. The main aim of this study was to detect adulteration, chemical and physical qualities and to assess the microbial load in raw and pasteurized milk. The current study's preliminary goal was to determine the quality of milk samples using physical tests (such as pH, color, taste, and texture) and to detect adulteration using various parameters such as (presence of starch, sugarcane, benzoic acid, etc), chemical tests (acidity, alcohol, phosphatase, protein, etc), and microbiological tests. Raw milk is appearing more contaminated with coliforms and normal flora than pasteurized milk. Adulteration of starch, sugarcane, and benzoic acid was discovered in milk samples analyzed. All of the milk samples did not meet the nutritional requirements.

The aims of the present study were to test the accuracy of the fatty acid ratios established by the Argentinean Legislation to detect adulterations of milk fat with animal fats and to propose a regression model suitable to evaluate these adulterations. For this purpose, 70 milk fat, 10 tallow and 7 lard fat samples were collected and analyzed by gas chromatography. Data was utilized to simulate arithmetically adulterated milk fat samples at 0, 2, 5, 10 and 15%, for both animal fats. The fatty acids ratios failed to distinguish adulterated milk fats containing less than 15% of tallow or lard. For each adulterant, Multiple Linear Regression (MLR) was applied, and a model was chosen and validated. For that, calibration and validation matrices were constructed employing genuine and adulterated milk fat samples. The models were able to detect adulterations of milk fat at levels greater than 10% for tallow and 5% for lard.

Α stable isotope ratio mass spectrometer was used for stable isotope ratio (i.e., δ13C, δ18O, and δ2H) measurements, achieving geographical discrimination using orthogonal projections to latent structures discriminant analysis. A total of 100 Greek monovarietal olive oil samples from three different olive cultivars (cv. Koroneiki, cv. Lianolia Kerkyras, and cv. Maurolia), derived from Central Greece and Peloponnese, were collected during the 2019–2020 harvest year aiming to investigate the effect of botanical and geographical origin on their discrimination through isotopic data. The selection of these samples was made from traditionally olive-growing areas in which no significant research has been done so far. Samples were discriminated mainly by olive cultivar and, partially, by geographical origin, which is congruent with other authors. Based on this model, correct recognition of 93.75% in the training samples and correct prediction of 100% in the test set were achieved. The overa...

Conversion of dihydroxyacteone (DHA) to methylglyoxal (MGO) has been shown to be the key mechanism for the growth in &amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;quot;apparent&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;quot; C-4 sugar content in nonperoxide activity (NPA) manuka honey. This reaction is enhanced by heating and storage time and is demonstrated for the first time in clover honey adulterated with DHA purchased from a chemical supplier and in manuka honey containing naturally occurring DHA and MGO. After heating at 37 °C for 83 days, pure clover honey with no added DHA has the same apparent C-4 sugar content as at t = 0 days. The same clover honey adulterated with synthetic DHA added at t = 0 days and heated at 37 °C over the same time scale shows a change in apparent C-4 sugars from 2.8 to 5.0%. Four NPA manuka honeys heated over longer periods show an increase in apparent C-4 sugars of up to 280% after 241 days. This study strongly suggests that a protein fractionation effect occurs in the conversion of DHA to MGO in higher NPA manuka honey, rendering the remaining δ(13)C protein value more negative and falsely indicating C-4 sugar addition when using the AOAC 998.12 method.

Horse meat in our beef burgers? How could this be in a nation that disdains eating equine flesh? We leave that to the French don't we? What I want to suggest is that food is not always what it says on the tin and that this is our fault. The horse meat scandal of 2013 shows that we have allowed the nation's food system to become degraded and that it is high time we did something about it.