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A new study showed that unless you truly know how your fish is supposed to taste, you might be eating the wrong thing one-third of the time due to mislabeled packaging.
The report by Oceania collected more than 1,200 samples from674 shops in21 states. DNA testing showed that of these samples 33percent of the time, the food was labeled incorrectly.
According to the report, snapper (绸鱼) were mislabeled87percent of the time and tuna (金枪鱼) 59 percent. Shockingly, the report found 113 of the 120 red snapper samples were something, other than what they claimed to be.
Them is labeling problem is not entirely new. In 2011 the investigation found customers were often being sold cheaper varieties of fish under the guise (伪装) of it being a more expensive type.
“I think it comes down to a restaurant or chef who’s trying to buy something cheaper and make it more appealing and call it something else,” said Darren, owner of Kushi Izakaya&Sushi. But not everyone thinks this mislabeling is being done on purpose to cheat customers. The Washington Post reported chef Bob saying, “It’s not dishonesty. It’s carelessness. ”
Mislabeling is not only a money issue. There are some fish that for health reasons people might want to avoid eating. Our government has a responsibility to provide more information about the fish sold in the U.S. , as seafood frauds harm not only consumers’ wallets, but also ever vendor and fisherman cheated in the process—to say nothing of the health of our oceans.
But the Washington Post noted that agencies like the National Oceanic and Atmospheric Administration, which has the ability to test sea fish DNA, don’t have their members devote more time to this effort. FDA conducts tests on less than1percent of U.S. seafood.
This doesn’t mean that amelioration to the system isn’t underway. Here’s more efforts being conducted. Some are pushing for reforms that would make it harder for chefs, restaurateurs and distributors to mislead the public.Some government officials and companies urge each fish receive an ID number, allowing buyers and customers to see where it’s caught by logging on to a website.
SteveVilnit, fisheries marketing director said, he has been talking with the state’s fishermen about whether they would adopt such a system. “Chefs are willing to pay a little more for that level of detail,”Vilnit said, “We’ll probably start out working with a small group of guys and expand it from there. ” Similarly, the FDA approved DNA-bar coding of fish last year to help fight the mislabeling problem as well.
48.What does the new study indicate?
A.Customers tend to like eating packaged sea fish.
B.Customers are sometimes cheated by packaging.
C.Customers are always misled by food producers.
D.Customers want to correct wrong packaging.
49.What led to the problem of mislabeling packaging of sea fish according to Darren?
A.Carelessness in packing up food. B.The purpose of making more money.
C.Cheap sea fish in wrong packages. D.The similarities between different fishes.
50.Why is the present situation of sea food worrying?
A.Because sea food testing almost remains a blank.
B. Because sea food packaging wastes much money.
C. Because sea food frauds have damaged human health.
D.Because sea food markets have already been disturbed.
51.What does the underlined word “amelioration” inParagraph6 mean?
A.Investigation B. Approval C. Improvement D.Protection
52.What is being done to solve the problem of mislabeling packaging of sea fish?
A.Giving fishermen ID number. B.Raising the price of fish.
C.Prohibiting buying mislabeled fish. D.Pushing for relevant reforms.
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