This website uses cookies primarily for visitor analytics. Certain pages will ask you to fill in contact details to receive additional information. On these pages you have the option of having the site log your details for future visits. Indicating you want the site to remember your details will place a cookie on your device. To view our full cookie policy, please click here. You can also view it at any time by going to our Contact Us page.

Scottish curry houses accused of fraud

12 March 2013

Image courtesy of roboppy
Image courtesy of roboppy

The practice of substituting lamb with beef is ‘widespread’ in Indian restaurants and takeaways across Scotland, according to a leading bacteriologist. Professor Hugh Pennington made the announcement following the publication of a Food Standards Agency report that revealed low quality beef has been passed of as lamb in 46 out of 129 curry houses.

Prof Pennington, emeritus professor of bacteriology at the University of Aberdeen, said that he has been aware of the issue ‘for years’ and that it was potentially a bigger problem than the use of horsemeat.

When the Scottish Food Enforcement Liaison Committee - part of the FSA - carried out 129 tests, it was discovered that 33 of those contained no lamb at all, while the remaining 13 used some lamb and cheap cuts of beef.

Prof Pennington, told the BBC: "There's been intelligence about it for a number of years, so there's nothing new about it. Quite a large amount of testing has been done, which has shown the scale of the problem. It's a bit like the horsemeat issue - it's fraud. Rather than one or two traders in Europe defrauding people, this is local and on a grander scale.

"It raises questions, not just about fraud, but also other issues. How good are their practices in the kitchen, if they're defrauding customers - how safe are they in other aspects? So I think the local authorities, who are primarily responsible for regulation - although the Food Standards Agency has an overarching responsibility - have to come down on these premises hard."

He called for the premises to be identified to allow customers to make their own choices.


Contact Details and Archive...

Print this page | E-mail this page

RELATED CONTENT...


Article image Quality coffee on the rise

After a £2.5 million investment in its Dartford site, UCC Coffee has doubled its roasting capacity and can now offer much more variety for their customers.Full Story...

Article image Industry isn’t putting its eggs in one basket

Dr Arnoud van Vliet, head of Campylobacter research group at the Institute of Food Research, looks at the Campylobacter problem and how industry can work together to solve it. Full Story...

Asda’s Simply Roast in the Bag chicken flying high with FFP

Unison against meat inspection change

World’s first stem cell burger unveiled

RELATED SPONSORED ARTICLES...


Article image Asda’s Simply Roast in the Bag chicken flying high with FFP

Great-tasting, succulent whole chicken, ready to be roasted in the bag with a variety of delicious added-value flavours have hit the chiller cabinets in Asda as part of their Butcher’s Selection range, with new ovenable printed packaging produced by FFP. Full Story...

Article image Snowbird management buys big ideas company

Snowbird foods has new owners. The manufacturer of fully cooked and frozen sausages, meat balls and other comminuted meat products has been bought by its management team.Full Story...

A high speed hot dog, New York style

Snowbird rides out horsemeat scandal

Report links processed meat consumption to premature death

MOST VIEWED...


Article image Spray and save on the glazing process

Food glazes are widely used in the bakery sector to improve the look and taste of baked products. Traditionally, this coating process has resulted in substantial waste. Technology advances mean that this is no longer the case. Full Story...

Article image Your flexible friend in the food factory

Suzanne Gill finds out where thermal imaging technology can help around the factory. Full Story...

Self diagnostics: an enabler for predictive maintenance

A dry-ageing process improvement

What role does refrigeration play in the supply chain?

http://www.appetite4eng.co.uk