Category Archives: Food safety

DNA & fish labeling

Two students at New York’s Trinity school made a surprising discovery when they used a new genetic barcoding method to test fish sold in fish stores and served in restaurants on Upper Manhattan. Out of 60 different samples, 14 turned out to be mislabeled. Continue reading

Farmed tilapia may not be a good choice of fish for patients with coronary conditions

According to researchers from Wake Forest University School of Medicine*, farm-raised tilapia contains very low levels of beneficial omega-3 fatty acids and very high levels of omega-6 fatty acids.

In an article published in the July edition of Journal of the American Dietetic Association**, the Wake Forest researchers say that combination of low amounts of omega-3 and high amounts of omega-6 could make the fish a potentially dangerous food source for some patients with heart disease, arthritis, asthma and other allergic and auto-immune diseases that are particularly vulnerable to an “exaggerated inflammatory response.” Continue reading

Is that a Snapper on your plate or are you just eating really pricy Tilapia?

From July to September 2008, 52 restaurants in Florida, United States where cited for allegedly misrepresenting what they serve to the public.

Embarrassingly enough, one of them was the Miami Police Cafeteria who was fined $750 when an inspector from the Florida Department of Business and Professional Regulation noticed that the cafeteria was serving the cops Basa fish claiming it was Grouper. Continue reading