Tom Mueller, journalist and writer (you can check our review of his book here) reports on a mislabeling issue in the US. Have a look at the article here. I'm constantly amazed (both as a producer and a consumer) by the number of products that can hit the shelves and be something else completely. It is encouraging however that there are a number of parties working on consumer awareness, and others trying to make your meals safer. Do keep your eyes open though, and try to educate youreselves on what you are buying. There is no better safeguard from fraudolent food than knowledge.
Another article, this time in the Olive Oil Times here, speaks about a lot of olive oil being detained due to presence of an insecticide not being allowed in the US for use on olives. It may be bad news for EU producers, but it points at two things - first, some traces of insectide may remain within the olive oil that you use even if it is "allowed" to be there by the authorities and be "deemed" "acceptable". You can draw your own conclusions on this.
Second, a proper organic olive oil will not have any insecticide within, and for sure none in the ground, water and air where the olives grow. It will for sure make you happier and relaxed about what you are pouring on your cheese, fish or salad if you know it comes from a place such as this:
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