The Food Standards Agency (FSA) has uncovered widespread mislabeling of meat and fish products in takeaways and suppliers across the UK. DNA testing conducted last year identified 73 suspect products out of 263 tests, the highest number in three years. This compares to 48 cases in 2024 and 14 in 2023.
Shocking Findings in Popular Dishes
Tests revealed that ham and pineapple pizzas contained turkey instead of ham, lamb curries were between 60% and 100% cow DNA, and beef pepperoni consisted of 73.2% chicken DNA and 15.1% turkey DNA. In another case, goat meat was found to be mutton.
Consumer Confidence Under Threat
The FSA stated: 'Consumers should have confidence that their food is safe and what it says it is. If not, it can be seriously harmful to consumers, food businesses, and the wider food industry.' The National Food Crime Unit, established after the 2013 horse meat scandal, aims to create a 'hostile environment' for criminals engaged in food fraud.
Catfish Sold as Traditional Fish and Chips
Several chip shops in the north west have been selling catfish as 'traditional fish and chips' to cut costs. Imported from South East Asia, catfish costs around £3.40 per kilogram wholesale, significantly cheaper than cod and haddock at £15 per kilogram. While safe to eat, the mislabeling deceives customers.
Industry Response
The Chartered Trading Standards Institute acknowledged that some 'unscrupulous businesses' mis-sell fish but noted it is not widespread. Dean Cooke commented: 'Replacing costly ingredients with less expensive ones is becoming more common.'
Kebab Fraud in Lancashire
Two businesses in Lancashire were prosecuted for mis-selling kebab products. Lancashire County Council’s Trading Standards found that lamb and chicken seekh kebabs from one shop contained the same mix of lamb, chicken, and beef. Another shop in Burnley sold mixed lamb and chicken kebabs that were mostly beef. Councillor Joshua Roberts said: 'Inaccurate meat kebab products have become a national issue... Consumers often do not know what meat they are eating, and shockingly, those making these products often don’t know either.'
