Sausage mislabelling in Canada is down, according to a new University of Guelph DNA barcoding study.
Researchers found mislabelling and cross-species contamination of meat ingredients in 14 per cent of sausage samples selected from grocery stores across the country. That’s down from a first-ever study conducted by the same researchers over a year ago that revealed a 20-per-cent mislabelling rate.
“We have reassessed the rates of mislabelling and found lower levels,” said Prof. Robert Hanner, lead author of the study. “The Canadian Food Inspection Agency (CFIA) took follow-up action after our initial study, and it appears that it had an impact.”
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