| Abstract: |
The study analysed 78 samples from chip shops and 39 from fishmongers, mostly in southern England, as well as 10 fins from a wholesaler that sells them to restaurants and specialist supermarkets. Dr Griffiths said that once shark fins have been processed they become difficult for inspectors to identify. The new paper follows a series of high-profile food fraud scandals in recent years, the most prominent of which were revelations of the widespread passing off of horse meat as beef in 2013. Genetic tools to determine swiftly and accurately the provenance of a piece of meat or fish are seen as a powerful weapon against the practice, but the technology in at an early stage of development. “ |
