Claire Corlett

Fish Food, Fish Tanks, and More
Secrets of supermarket meat and fish: Testing the food you buy (CBC Marketplace)

Secrets of supermarket meat and fish: Testing the food you buy (CBC Marketplace)

(♪)>>Erica: Tonight, onMarketplace…>>It’s a guessing game here, how would anyone know?>>Erica: A shopping trip you won’t want to miss. We put the food you eat every day to the test. What do you mean by profiteering?>>People who are engaging in food fraud.>>Erica: Question what you buy, and buy into, when it comes to filling the cart.>>This was living inside of me.>>Erica: We’re about to reveal food secrets that just may change the way you eat for good.>>Now you’re really freaking me out. (♪)>>Erica: Ready to go shopping?>>Sure am.>>Erica: We’re picking up a few groceries. (♪)>>Just going to grab a couple of those.>>Erica: Teaming up with Maria Lianos-Carbone. She’s a mom,Marketplaceviewer, and writes a lifestyle blog.>>Okay. Let me grab a cauliflower.>>Erica: Maria tries hard to make healthy choices. But that’s sometimes easier said than done. We’ve taken popular items you buy every week to the lab and uncovered food secrets we’re about to share. (♪)>>Erica: First item on Maria’s grocery list, fish. This all looks liket, fish. it’s fresh filet. Maria looks for wild salmon ’cause she’s heard it’s better than farmed.>>I think I’m probably going to buy wild salmon or wild sole.>>Erica: But once you remove the skin and fillet a fish –>>Let’s check out some of the labels here and see what we can see.>>Erica — it can be pretty hard to tell what’s what.>>This is Atlantic salmon. I’m guessing that is probably farmed.>>Erica: So how much can you trust those labels? To find out, we put fish from the grocery store to the test. Over 150 pieces. Prepped them in theMarketplacekitchen, then sent them to the University of Guelph.>>Here are some of the samples that we received from you.>>Erica: Biologist Robert Hanner helps develop a method to genetically identify fish. He can tell us if the fish we paid for is really the fish we got. And what did he find?>>Consumers are definitely being ripped off.>>Erica: Out of the 153 samples tested, more than one fifth were mislabeled. Ranging from some labeling technicalities to the wrong fish altogether. With the cod, you tested it. We thought it was cod. What did it turn out to be?>>Well, we found both haddock and pollock being substitutedk for cod in the market.>>Erica: And the price difference? Fillet of cod goes for about $7.99 a pound, but get this, pollock, only $4.99. And if you buy your fish with sustainability in mind –>>The label just says shark steak, and it actually turned out to be sandbar shark. What’s the problem with that?>>Well, the problem is that the sandbar shark is a threatened species that is not supposed to be in our food chain here in Canada.>>Erica: Turns out it’s not on the list of approved fish to sell in Canada.>>I would say rather weak legislation that doesn’t punish people who substitute one fillet for another have driven profiteering in this area.>>Erica: What do you mean by profiteering?>>Well, people who are engaging in food fraud.>>Erica: What do you think about the fact that you could be buying something and paying for something that you’re not actually getting?>>That’s terrible. I want to be able to trust in the label and know what I’m buying.>>Erica: As for Maria’s choice to buy wild salmon, our results expose problems there, too. One of our tests was labeled as Pacific salmon and when you tested it, you found it was what?>>Well, we found it farmed Atlantic salmon and in some cases –>>Erica: Farmed?>>Yeah.>>Erica: Not wild Pacific salmon.>>Not wild, no, and Atlantic salmon is often substituted in for wild Pacific salmon.>>Erica: So our first food secret revealed. The fish you buy may not be the fish you get.>>Erica: You’re making a choice and yet it turns out that choice may not be accurate.>>Right, I’m trying to make a healthier choice and if I’m thinking I’m buying it but I’m really not, yeah, that’s gonna really upset me.>>Erica: That’s why other countries are using DNA testing to prevent fish fraud but in Canada, we’re not doing enough, says Hanner.>>It is disappointing that it was developed here in Canada and hasn’t become part of our policy first.>>Erica: We asked Health Canada for an interview to ask what’s being done to fix all this mislabeling. All we get is a statement saying “the Canadian Food Inspection Agency is developing a plan to verify that fish in the marketplace is appropriately labeled.” So you going to grab some fish?>>Yeah, I’m going to get this this wild salmon.>>Erica: Okay, let’s hope that’s what it is. (♪)>>Erica: Next up on Maria’s shopping trip, beef. We sure eat a lot of it. About a pound a week each. Okay, what kind of beef do you like to buy?>>My husband really likes steak so I tend to buy T-bone or strip sirloin.>>Erica: How does your husband like it cooked?>>Just on the grill.>>Erica: How does that look?>>Yeah, these are good.>>Erica: But it’s what Maria can’t see that we’re about to shine a light on in our next food secrets. (♪)>>Erica: For that, my co-host Tom Harrington.>>Where’s the beef? In the box.>>Erica: Teams up with food safety expert Rick Holley at the University of Manitoba.>>What do you think, is this going to do?>>Oh, absolutely. This will just be fine.>>Erica: Fine for a piece of equipment used in processing a lot of the beef we eat. Something called a mechanical tenderizer.>>Okay. We’re in business.>>Erica: Needles inside this machine are used to penetrate deep into the meat, make our steaks and roasts more tender but this microbiologist says that process also increases the chances of making us sick. So how risky is it?>>We’re going to massage the meat, are we?>>Yes, we are.>>Erica: We started by slathering the beef with a special orange dye.>>So the orange gel here is essentially replicating E. Coli sitting on the surface of the meat.>>Exactly so.>>Erica: In the dark, this gel will show up anywhere it’s spread.>>Let us feed the beast. (♪)>>That’s good, Tom.>>Erica: The needle marks soon disappear but we’ll still see any gel that gets pushed inside.>>Turn the lights out, please.>>Look at that. So we’re in there — two centimetres, three centimetres.>>Erica: Scary enough seeing gel pushed into the meat. And when we repeated the test using real E. Coli? 10% made it deep inside.>>Is that enough to make somebody sick?>>I would have to say it probably would be.>>Erica: In our test, we also discovered you have to cook your steak to at least medium-well to kill any E. Coli inside.>>Do you think people cook their steaks long enough to kill E. Coli let’s say in that amount inside a steak?>>I don’t.>>Erica: And that’s our next food secret. Your beef may be mechanically tenderized and needs to be cooked to at least 71 degrees. (♪)>>Erica: Sure not common knowledge.Sure not common>>Canadian consumers continue to be our top priority.>>Erica: Which is why federal Minister of Agriculture Gerry Ritz promised to introduce labels for tenderized beef. Back at the grocery store, Maria and I look for any sign of labels.>>Do you see anything here that says tenderized? Nothing there, just the price, the weight. It’s a guessing game here. How would anybody know?>>Erica: No labels to be found, and when we check more than 20 grocery stores across the country…>>Doesn’t say.>>Erica: We only find one with the right label at a Toronto Fresh Co. So, there’s a good chance that something here has gone through that process. And you have no idea.>>It’s annoying because I want to know what I’m eating, and I’m just — like there’s always something coming up that, you know, makes me question the food industry.>>Erica: Health Canada won’t talk on camera about this one either. Instead, they E-mail, “Health Canada plans to begin consulting with Canadians in the coming months.” And that new labeling requirements should be initiated in 2014. So since most tenderized beef has no labels, we designed one of our own. What do you think if we just stuck that right there? This meat has been mechanically tenderized and you should cook it to a minimum of 71 degrees. Wasn’t hard to come up with. But Canadians, it seems, will have to wait. When we come back.>>Mommy, what’s for dinner tonight?>>Erica: The safest way to make your family’s favourite meal. And a popular lunch meat comes clean or does it?>>That does surprise me actually. (♪) (♪)>>Erica: We’re cruising the grocery store, revealing secrets behind some of the familiar foods you put in your cart. Helping us out, “Marketplace” viewer Maria Lianos-Carbone. Next on her list, chicken. Do you guys eat a lot of chicken at home?>>We do. I try to mix it up.>>Erica: Chicken is the most popular meat in Canada so farmers want to grow them big, fast.>>I often wonder with larger ones what they’re feeding the chickens to make them grow so big so fast.>>Erica: So you’re concerned about what they might be getting as they’re being raised?>>Right.>>Erica: And when we reveal our next food secret, she may be even more concerned. All done. But first, back to Maria’s. (♪)>>Mommy, what’s for dinner tonight?>>Erica: Maria is extra careful when she preps chicken because she knows bugs like salmonella can make you sick but she doesn’t know just how sick. At McMaster Hospital in Hamilton, we meet up with a guy who found that out the hard way.>>I’m a pretty healthy guy, I’m in good shape, I exercise and I do all the sort of right things and this hit me really hard.>>Erica: Gerry Wright was sick from food poisoning for months. I.V. antibiotics weren’t working.>>I guess about 24 hours after I was at the hospital, they called me up to tell me, guess what, you have salmonella growing in your blood stream and this is why you’re so sick.>>Erica: Turns out he’d been infected with a strain of salmonella resistant to antibiotics. A superbug. How serious is that?>>Well, you can die from sepsis.>>Erica: So why are bugs like this becoming resistant? Because farmers give the same antibiotics we use to animals like chickens to prevent disease and to make them grow bigger faster. The problem is the more drugs used, the more resistant the bacteria chickens gets, turning them into superbugs. To find out how often these superbugs end up on grocery store chicken, “Marketplace” put that to the test, too.>>Chicken legs, perfect.>>Erica: Bought a hundred samples of chicken and took them to the lab for analysis. What we found, two-thirds had at least one superbug. Get sick from one of them, some antibiotics may not work.>>After you.>>Erica: Gerry Wright says our test results should be a real wake-up call, and he would know. Not only did he get sick from one of these bugs, he’s also the head of infectious disease research at McMaster University. This was in your blood stream.>>This was living inside of me, yes.>>Erica: Stronger antibiotics helped Wright pull through, but he worries we’re running out of options.>>It’s the bugs against the drugs, and the bugs are winning.>>Erica: And worse news. Recent studies show the number of some superbugs on chicken is on the rise. So take note of our next food secret. Your chicken may be contaminated with superbugs.>>Honestly, I thought our food industry was a lot better here.>>Erica: I was watching you prepare your chicken today. How confident are you that you didn’t get cross-contamination anywhere?>>Um, I usually am pretty good with that, I think, anyway.>>Erica: So, what will she think of our next test when we ask two volunteers to do the same thing Maria just did, cook some chicken?>>I’m going to grab some chicken here.>>Erica: But this time under the watchful eye of UBC food microbiologist Kevin Allen who first covered the chicken in that special gel. To see what gets contaminated.>>There we go.>>Erica: Okay. The volunteers got cooking.>>So thinking that we’ll maybe bake these and maybe we’ll do a little stir fry.>>Erica: Baking the chicken will kill any superbugs but we turned off the lights to see if contamination from the raw chicken had spread. First, Allen checked the frying pan.>>It’s actually quite intense.>>Erica: Then the bowl. The tea towel and their hands.>>We can see some of the contamination.>>Crazy.>>Erica: Contamination from the chicken showed up even though our volunteer washed her hands three times.>>Is it still live bacteria?>>Still contagious for months.>>How confident are you now that your kitchen would be okay if we turned out the lights?>>No, no, I would have to clean and scrub everything again.>>Erica: Because these germs spread so easily, we want to know what Health Canada is doing to fight the rise of superbugs. They tell us they’re actively working to promote anti-microbial stewardship. And the chicken farmers of Canada, they say they’re working to control, monitor, and reduce anti-microbial use in chicken farming. Coming up, why you’ll want to take a closer look at your sandwich meat.>>So why do they hide that? (♪) (♪)>>Erica: We’re putting some of the most popular foods we eat to the test. Revealing food secrets some might prefer you might not know. The final item to pick up, deli meat.>>I’ll probably buy something, the Natural Selections.>>When Maria gives her family cold cuts, she opts for what she thinks is a healthier choice. Maple Leaf’s Natural Selections brand.>>Turkey with natural ingredients, no preservatives added.>>Erica: No preservatives sounds good to her because she wants to avoid nitrites, a common preservative. And no wonder, nitrites may be one reason deli meats have been linked to cancer. Important to Maria ’cause what she buys here… (♪)>>Okay, I’m going to make you some turkey sandwiches for tomorrow.>>Okay.>>Erica: Goes in her children’s lunches here. At first glance, the deli meat Maria bought appears to be preservative-free, but hmm, look closer. Beyond those naturally-occurring preservatives and nitrites in the ingredients … Yep, see that simple-sounding ingredient, cultured celery extract? It’s actually a nitrite by another name. But do people get that? Not most of these shoppers.>>My exception is they would be — try to suggest that this is better for you.>>I looked at the cultural celery extract and I figured, okay, dehydrated celery, not too bad.>>I think it’s misleading.>>Erica: And that’s our final food secret. All packaged deli meats have preservatives. You’re a savvy shopper, you read labels and even this wasn’t clear to you.>>Yeah, it definitely went under the radar for me.>>Erica: You feel deceived?>>Yeah, I do.>>Erica: Maple Leaf tells us they provide information so that consumers can purchase foods that is right for them. But changes may be coming. We learn the Canadian Food Inspection Agency is reviewing the use of certain claims on deli meats made with the cultured celery ingredient. So until things change, some survival guide tips for your next grocery trip. Watch out for tricky labels. Making chicken? Cook thoroughly and wash up well to avoid the spread of bugs. And ask if the beef you’re buying has been tenderized. If so, cook it at least medium-well.>>Do you want ketchup for your chicken?>>Erica: Our food secrets leave our “Marketplace” shopper armed for her next grocery shop but frustrated.>>I mean, I shouldn’t have to worry so much about, you know, what I’m feeding my family.>>Can we eat now?>>It should be a lot more than it is today. (♪)

100 comments on “Secrets of supermarket meat and fish: Testing the food you buy (CBC Marketplace)

  1. Damn now I have ( want to ) to eat only cod , pollock ( wild fish and no antibiotics ) tofu , tempeh and eggs for protein …
    Thank you for the video.

    Greetings from the Netherlands.😊

  2. We goym gentiles are not doing nothing cause 80% or more don't have a fk clue about what is really happening to the world right and that new generation ho my god so but so duped morons

  3. You guys in USA have absolutely fu..ked up food and generally the whole worldwide food industry is the biggest crime to humanity.. todays food is the main source responsible for all cancers and other health problems. Wake up and stop allowing brainwashing yourself .. Its all corrupted including deceiving organisation called WHO.

  4. I wonder why they don't use something more natural like oregano to feed to the chicken.. instead of antibiotics.

  5. Governments are the enemy. They are not here to protect consumers, they just regulate who will get rich ripping off customers

  6. Never buy groceries on first and third week of the month,all grocery retailers charge more against poor people

  7. God gave us green herb and seed for food. Genesis 1:29-30, this is what you get for disobeying God's health law. the world will always pay a price with disease for disobedience toward Bible dietary law.

  8. The video stopped at 3:22 and I had to start all over again and see where it left off. This has happened twice today out of a few videos that I've watched. When Google bought YouTube it all went under. Sad.

  9. Food from the store just isn't safe anymore. That's all there is to it. Unless you have a meat market you trust, you have no way of knowing. So over-cook everything.

  10. Hey, farmed or wild salmon, it's still a salmon 🤔👌just like vegetarian, vegan or omnivore is still a human being doh 😒👌. Stop eating the damn fish 🐠 what a war in a tea 🍵 cup. The glory of it. It's a damn fish & it's supposed to be fishy 🐟👈😂👌

  11. Hmmmm! Misinformation in labeling practices? I see some enterprising consumer testing the validity of the product and bringing a case against all involved in this charade.
    $'$ for those with the time and a crafty attorney.
    Best for them to cease and desist manipulating product info.
    When it's no longer about reality and they profit, it's time to hit em in the stash of cash.
    Personally, I would rather pay a little more for truth in commerce, no matter what it is.
    Quality beats quantity every time.
    No one appreciates lies to milk our pocketbooks.
    Give it to us straight! Let the consumer decide!

    The preceding statement may not apply to those with no choice or lack of funds…. I apologize. Do the best you can.

  12. Fish in New Zealand supermarkets is the worst. My dad worked in the fish industry and it could be in the freezer for months or even a year. When they take it out the freezer, defrost it and cut it up its classed as "fresh". I wouldn't want to pay $25/kg for year old fish.

  13. The most disturbing thing to me was the gold high heal boots and red pants that woman who shopped for them was wearing.

  14. Best indicators for your food: Your own eyes, your own nose, your own touch, and gods forbid, hopefully you don't HEAR something, lol. If it passes and it still tastes off, don't eat it.

    I bought cooked frozen shrimp recently. I never buy frozen fish if I can help it, and I have to test it before I serve it, especially to guests.
    Can't tell much with frozen items, either. Took one out. It looked a little pale, no smell, even when thawed, but it felt a little foamy(?)
    Cooked it.…….It tasted like it was soaked in seltzer. There was no taste and it was "foamy" when chewed, and I spat it out….back to the grocer it went with the package. My guests had fresh caught shrimp instead. I had to shell and "devein" it. More expensive, but that's the way it is.

  15. Myth at 7:27. Turns out time and temperature are responsible for killing germs, so if you cook your steak medium-rare and leave it at that temperature for just a couple of minutes, you will obtain the same reduction in bacteria that can be achieved at 160 degrees without turning your beef into sawdust.

  16. I wonder if this happens in America as much as it does in Canada. It seems like we’d be worse off in the States, but we have the FDA.

  17. Here in America, we cooked your Canadian beef to 71 degrees and yet people still died. What are we doing wrong? Does the "C" next to it stand for "Canada"?

  18. This fish fraud is not right they
    Should be sued for selling the
    Wrong thing miss guiding us
    With wrong labels

  19. This will leave a VERY bad taste in your mouth. The corruption and deceit of food conglomerates has no limits. Wake up people, we are being deceived and ripped off. Food FRAUD.

  20. May I ask a question ? if sandbar shark is the threatened species, that mean their meat is expensive than normal shark meat,right ? Then why they sell sandbar meat under normal shark meat's name when they know they will make less profit? ( sorry for my bad english…)

  21. you decide to be a good person and eat healthy. You decide to give up red meat. But when you switch to chicken, you realise that it’s pumped full of antibiotics, so you can’t eat it. You then decide to eat fish, but all the fish now comes from a country whose food safety standards are, well, fishy. So you can’t eat that. You give up on meat altogether. And you opt for fruits. Until you realise that they’re artificially ripened using calcium carbide. So you can’t eat those. So you decide that the safest choice is vegetables. Until you see the sewers in which they are grown. So you can’t eat those. The only thing to do, then, is drink milk. But you find out that that’s been adulterated with hydrogen peroxide and formalin (and you’re not yet a dead body). So you can’t drink that. Man (and woman) can live by water alone, so that becomes your choice. But you cannot drink tap water. So you settle on bottled water. Until you realise that it’s simply tap water. And you can’t drink that.

    Good luck staying alive (or just well-nourished) in this day and age.

  22. Tip: take a cooler with ice or ice packs to the store with you when shopping. Storing meat and perishables this way before getting home could ease mind regarding spoilage. Safe meat and fresh foods will allow for better shopping trip. 2 hours and it spoils?

  23. Labels should be legible and with ingredient label unobstructed. When a customer asks for an item a certain way there is a reason, perhaps allergies? Please ensure they get item as ordered not the way someone else decides. This can lose a store a customer. Be patient and listen provide items as ordered and help them to their car if required. $15/hour not yielding a better service. I am now literally running out of grocery stores because of lousy and rude service!

  24. For those who don't have trust in marketplace why don't you raise your own domestic chicken and animals it's the best

  25. No food from ocean no food from trees no food from the store Fukushima is doing is work, with radiation they is no life,don't forget the weather,y are u thinking now we need to buy water,if trees r sick n dieing wat about the food, Fukushima is in the water(ocean) from the rain in the Earth n in the scy,u no wat I mean,tank u retire people for the Future of children tank u for all God creation I no u don't care but I swear u going to.

  26. Tusky’s and Naivas supermarkets in Kenya are selling poisoned foods, they are all owned by relatives 🤔

  27. Put some uv gel up your anus and see where it ends up at the end of the day ???? The real truth about bacteria is the less bacteria there are the more likely u will proliferate deadly bacteria

  28. Serves you right for buying you core food at supermarket.

    You are VOTING for them to screw you every time you buy.

  29. She put her cold cuts onto raw meat. Wow. Never touch ready eat food with raw meat. Dumb canadia women. How would you not know that.

  30. Yet another advertisement for home "pressure canning"..Most of your grocery stores are built on a more consumer friendly format of "convenience".. Yes the big box stores have the largest variety and in general better pricing.. but as the video shows .. its no guarantee for freshness..That is why I butcher my meats from a restaurant supply stores that sells its products in bulk packaging from the suppliers site.. You know the "bagged" and "heat sealed" .. And you know its a lot easier than most anticipate.. and the "knowledge " of the quality of the item is reassuring..If I can't repackage and freeze.. it gets pressure canned…..

  31. Nothing at this time are healthy.. it is so crazy bc is no like you havr your own chiken or u own thing to grow healthy …

  32. You don’t think the meat sitting in those bags inside of an ice cooler can make more bacteria grow? Just clarifying!

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