:00:00. > :00:13.Hello and welcome to Inside Out. Stories and investigations from
:00:14. > :00:18.where you live. Tonight, evidence of failings in the system that is
:00:19. > :00:26.supposed to keep our food safe. It will give you Simpsons for up to 48
:00:27. > :00:30.hours with a mild case of food poisoning ` ` it will give you
:00:31. > :00:43.symptoms. In a worst`case scenario, it can kill people. The Southwest's
:00:44. > :00:58.newest nature reserve. Welcome to Inside Out.
:00:59. > :01:05.Whether it is eating out or taking away, letting somebody else dish up
:01:06. > :01:09.our food has never been more popular. Sometimes, that can do was
:01:10. > :01:15.more harm than good. Kate is of food poisoning in the South West have
:01:16. > :01:18.gone up by 30% in the last ten years.
:01:19. > :01:23.Kingsbridge builder Ian Mason's shopping list is a short one. I am
:01:24. > :01:33.not allowed to drink red wine, not allowed to eat brown bread, can each
:01:34. > :01:39.vegetables ` ` can't eat vegetables, fruits, and Apple once a week maybe.
:01:40. > :01:44.If I eat pineapple or a strawberry, I will be off the road for about
:01:45. > :01:49.three days. Ian's diet has not always been so restricted. His life
:01:50. > :01:58.changed forever two years ago after a catered hot roast. ` ` hog roast.
:01:59. > :02:01.It was a normal day. The sun was out, the kids were making sand
:02:02. > :02:09.castles and what have you. Everything was fine and Ukraine, hog
:02:10. > :02:14.roast, lovely. 24 hours later, Ian went down with salmonella. The hog
:02:15. > :02:19.roast was not officially confirmed as the cause. But Ian was so ill, he
:02:20. > :02:22.was in hospital for weak and off work for almost a year. He was
:02:23. > :02:27.eventually diagnosed with an incurable bowel condition. I
:02:28. > :02:32.basically wanted to die, because I felt ill all of the time. You keep
:02:33. > :02:36.taking this tablet is going to make you better, you try not to eat
:02:37. > :02:42.because you think maybe if I don't, I will be better, so I didn't eat
:02:43. > :02:46.for three or four days. That did not make any difference. If I taste
:02:47. > :02:53.something, as soon as it touches my tongue, I can say, I can't eat that.
:02:54. > :02:56.Last year, 20,000 people in the UK ended up in hospital with food
:02:57. > :03:03.poisoning. It could have been even worse. A mild case of food poisoning
:03:04. > :03:07.will give you symptoms for up to 48 hours, which you will then get over.
:03:08. > :03:13.Worst`case scenario, it kills people. It is the job of Devon and
:03:14. > :03:17.Cornwall's local authorities to police food hygiene. That has cost
:03:18. > :03:23.them more than ?2 million every year. That is built some councils
:03:24. > :03:28.are struggling to afford. Torbay in South Devon. More than a million
:03:29. > :03:33.holiday`makers swell the population here every year. That is a lot of
:03:34. > :03:37.hungry mouths to feed and a lot of local food sellers are very happy to
:03:38. > :03:42.fill their bellies. But the cash`strapped council here recently
:03:43. > :03:47.decided to abandon national targets to inspect all food premises. It was
:03:48. > :03:52.a controversial decision would split the council. The fear was that could
:03:53. > :03:58.lead to a food scare which would harm local tourism and people. Simon
:03:59. > :04:02.Hulstone runs one of Torbay's leading restaurants. As far as he's
:04:03. > :04:08.concerned, fewer inspections is a worrying prospect for everybody. For
:04:09. > :04:12.me, hygiene inspections are very important. We would like to see them
:04:13. > :04:17.as often as possible. We work every day to make sure our kitchen is
:04:18. > :04:19.spotlessly clean. Our idea is that at any moment and inspect a good
:04:20. > :04:25.work through the door. Our kitchen is always at the top of it again. If
:04:26. > :04:33.inspectors are not coming, people will start being lazy. So, what has
:04:34. > :04:37.been the impact of reducing the inspection rate? We're going to get
:04:38. > :04:42.a snapshot of hygiene standards in the Bay. Richard Hooton is an
:04:43. > :04:47.environmental health officer and a food safety specialist. By not
:04:48. > :04:51.inspecting food businesses, you stand a good chance of missing poor
:04:52. > :04:57.standards as they develop, and as we know, that can lead on to potential
:04:58. > :05:04.cases of food poisoning and food, planes. Richard is visiting a range
:05:05. > :05:09.of takeaways and cafes under cover, and carrying out some on the spot
:05:10. > :05:12.checks. This is one of the businesses in our sample. At its
:05:13. > :05:18.last inspection in July, it got the lowest possible rating, zero. The
:05:19. > :05:21.business voluntarily closed alpha improvements, then recently reopened
:05:22. > :05:28.after the council gave it the all clear. Well, I went into the
:05:29. > :05:33.butchers, and bought intentionally some sausages, raw meat first, then
:05:34. > :05:38.asked if I could have some cooked turkey. He has given with a sausages
:05:39. > :05:46.with his bare hands. He has gone got that icky ` ` got the turkey with
:05:47. > :05:50.his bare hands. No washing his hands in between. He has put them on the
:05:51. > :06:03.same pair of scales, which is an absolute no`no. No protection? There
:06:04. > :06:08.was a plastic layer, but it shouldn't go on the same pair of
:06:09. > :06:14.scales. A trip to the beach throws up some concerns for those who want
:06:15. > :06:19.a bit of food on the go. Just what part of food stall, and it is three
:06:20. > :06:23.o'clock in the afternoon and there is quite a number of bread rolls
:06:24. > :06:33.sitting out in the sunshine. Should be at eight Celsius ` ` eight
:06:34. > :06:37.Celsius. It is high risk food because it is cheese. We have just
:06:38. > :06:45.probed it and we are getting a temperature of 19. What does that
:06:46. > :06:51.mean for food safety? If there are any harmful bacteria, they will be
:06:52. > :06:55.multiplying. Richard has bought food samples from a range of different
:06:56. > :07:00.outlets. They will be tested for a group of organisms, some of which
:07:01. > :07:05.like E. Coli and salmonella can be harmful. The test won't reveal
:07:06. > :07:15.whether or not those dangerous books are definitely present, but it will
:07:16. > :07:19.be an indicator of possible poor hygiene practices that warrant more
:07:20. > :07:24.detailed investigation. A few weeks later, the results are in. We took
:07:25. > :07:29.samples from 14 businesses, of which five have come back as
:07:30. > :07:33.unsatisfactory. What does that mean? It means they have failed this test
:07:34. > :07:38.because the group of bacteria that we have looked for contain organisms
:07:39. > :07:42.such as salmonella and E. Coli, which in no way should be in food.
:07:43. > :07:48.What kind of businesses did badly and which did well? We have got a
:07:49. > :07:53.mix. We have got one from zero rated premises, the highest risk, but also
:07:54. > :08:00.one from one of the best rated premises, five. How concerning our
:08:01. > :08:03.these results? Of the five that are unsatisfactory, it is concerning
:08:04. > :08:07.because the local authority have a job to do in actually keeping an eye
:08:08. > :08:16.on all of its food business across its area. Torbay says it has decided
:08:17. > :08:19.to target its inspections because it cannot afford to visit every
:08:20. > :08:24.business. It is not just your highest risk
:08:25. > :08:27.premises which can get things wrong. Aren't you worried you will miss
:08:28. > :08:32.some dodgy places and dodgy people running them? I agree. That is why
:08:33. > :08:36.we need more resources. The resources we have at the moment can
:08:37. > :08:41.only do so much, and they are running at a maximum. Why take that
:08:42. > :08:45.approach when it could be a false economy if you get a food poisoning
:08:46. > :08:51.outbreak here that could damage the reputation of so many businesses?
:08:52. > :08:55.That is if, and we haven't had it yet, and we are mindful of that, so
:08:56. > :09:02.therefore we are making sure we have got our ears to the ground. We are
:09:03. > :09:07.making sure we're getting information from people outside like
:09:08. > :09:11.customers. But customers cannot go in kitchens, they cannot see what
:09:12. > :09:16.inspectors say. I appreciate that, but we can get information about
:09:17. > :09:18.different things going on. Richard turned his findings of the council
:09:19. > :09:22.and told them about the poor food handling he saw at the butchers. It
:09:23. > :09:26.was one of five premises where our test results came back as
:09:27. > :09:29.unsatisfactory. Further checks would be needed to confirm whether the
:09:30. > :09:33.high levels of bacteria found where because of poor hygiene. The council
:09:34. > :09:38.told us it would do its own tests on the five, and it would continue to
:09:39. > :09:42.monitor standards at the butchers. The butcher here told as he could
:09:43. > :09:48.not comment on what our expert so because he had no idea how it could
:09:49. > :09:51.have occurred. He said he had separate counters, separate skills,
:09:52. > :09:54.separate bags and separate cleaning materials for the handling of raw
:09:55. > :09:56.and cooked meat, and he would continue following the hygiene
:09:57. > :10:04.guidelines to the best of his ability. Remember that warm cheese
:10:05. > :10:09.sandwich our expiate bought elsewhere? Happily, it was fun to
:10:10. > :10:14.have access of all levels of bacteria in our tests. 80% of food
:10:15. > :10:18.businesses in Torbay have achieved the best hygiene ratings. The
:10:19. > :10:20.victims of food poisoning would be satisfied unless everyone selling
:10:21. > :10:24.food operates to the same high standards. You trust these people
:10:25. > :10:27.that they've got hygiene certificates or are supposed to
:10:28. > :10:31.have. Your life is in a handsome times, but you don't think of that.
:10:32. > :10:47.You don't see like that, but now I do. Later in the programme, from
:10:48. > :10:51.food safety to food for. ` ` fraud. We are lucky in the
:10:52. > :10:53.south`west to be surrounded by a wonderful landscape and all the
:10:54. > :10:59.outstanding wildlife that goes with it. The place doesn't have to be
:11:00. > :11:01.beautiful to be a great haven for nature. It can be little more than a
:11:02. > :11:14.hole in the ground. Meath Quarry near Hatherleigh right
:11:15. > :11:17.in the heart of North Devon. 150 hectares of disused clay pit that
:11:18. > :11:25.are fast becoming a great wildlife haven. The reserve is new to me. I
:11:26. > :11:31.am told I am in for a treat. And what a place this is. You would have
:11:32. > :11:36.to wait a long time for a train here, because the last wagon rolled
:11:37. > :11:40.out of here in 1982. The last passenger service was nearly 50
:11:41. > :11:46.years ago. Jump off the platform and you are on this cycle route that
:11:47. > :11:58.goes through North Devon and through the heart of this nature reserve.
:11:59. > :12:05.Something like 14 species of dragonfly are recorded here. It need
:12:06. > :12:08.abundant water to thrive, and that water is here really because of
:12:09. > :12:14.man's activity. Devon wildlife trust took over the site in January, but
:12:15. > :12:18.for decades this was a clay quarry. Boys from the white stuff took
:12:19. > :12:23.millions of tonnes of player out of the North Devon soil here to make
:12:24. > :12:27.China goods. This is me quarry itself. There are two holes in the
:12:28. > :12:32.ground, but this one is the largest, and it is massive. It is literally
:12:33. > :12:41.hundreds of metres across another 50 metres deep. While it is definitely
:12:42. > :12:47.not safe for humans, these grebe checks have no such issues as they
:12:48. > :12:53.squabble and play. It provides everything they need, even fish. At
:12:54. > :12:57.this time of year, in summer, there is not much more than these and a
:12:58. > :13:03.few Canada geese. , the winter, and this should abound in wildfire. It
:13:04. > :13:10.is not just the water helping the wildlife. This stuff, they play
:13:11. > :13:17.spoil left after extraction, is fast becoming an important habitat in its
:13:18. > :13:23.own right. These gleaming white spoil heaps of clay might seem
:13:24. > :13:26.inhabitable, but pretty soon, that tough grasses, sedges and Russia's
:13:27. > 0:06:34move on and then other things follow. `` the rushes moving. Like
0:06:35 > 0:06:34the Brits that trip for flower. We are used to seeing it in meadows but
0:06:35 > 0:06:34here it lives in an almost lunar landscape. It provides nectar. There
0:06:35 > 0:06:34are rarer plants here, too. Like this marsh orchid. It is not a
0:06:35 > 0:06:34classically ready place, it is not Sissinghurst, but it is just as
0:06:35 > 0:06:34beautiful. Managing a nature reserve is not about tidying things up. The
0:06:35 > 0:06:34trusts have left 20 things like his. `` this'll is for these goldfinches
0:06:35 > 0:06:34to take seats from. `` to take seats from. There is plenty for
0:06:35 > 0:06:34butterflies and I am on my way to the central part of the reserve,
0:06:35 > 0:06:34where the path 's meat. `` where the trails converge. There are trails to
0:06:35 > 0:06:34all corners of the reserve. This is where the wildlife is. This is a
0:06:35 > 0:06:34pond with a bit of history. It is an old settling pond. It is where the
0:06:35 > 0:06:34clay water was left for the clay to settle, before the water was
0:06:35 > 0:06:34discharged into the river. Now it is a playground for insects. The
0:06:35 > 0:06:34dragonfly bench on one side gives you a clue, this is a dragonfly
0:06:35 > 0:06:34paradise. This four spotted chaser is perching tidy waterside. They are
0:06:35 > 0:06:34ready to chase any other males or species that invade their space.
0:06:35 > 0:06:34Pulsing its abdomen is its way of breathing. These white butterflies
0:06:35 > 0:06:34on the edge of the pond are also taking advantage of the damp
0:06:35 > 0:06:34conditions. They are in piping salts from this wet piece of bark. `` they
0:06:35 > 0:06:34are eating salts. This dragonfly is laying eggs, but rudely pushed out
0:06:35 > 0:06:34of the way by another individual. These guys have come into contact
0:06:35 > 0:06:34with the water and have drowned. Death for one species is food for
0:06:35 > 0:06:34another. A pond skater is feasting on this ground butterfly. The skater
0:06:35 > 0:06:34can walk on water and this pond is a fast watery food trap. `` is a big,
0:06:35 > 0:06:34watery food trap. One of the things I really like about this reserve are
0:06:35 > 0:06:34the footpaths. This one has a lovely shady feature and some of the more
0:06:35 > 0:06:34open once our brilliant for `` some of the more open ones are brilliant
0:06:35 > 0:06:34for insects. There is one very special butterfly here. It is right
0:06:35 > 0:06:34where you would expect it, on the woodland edge. It is the Wood
0:06:35 > 0:06:34White, a species which has been vanishing. It has suffered a 60%
0:06:35 > 0:06:34decline in recent years. This leaf warbler is hiding and feeding in the
0:06:35 > 0:06:34trees. It is difficult to tell when they move around so much whether it
0:06:35 > 0:06:34is a chiff chaff or a willow warbler. But a close`up look at that
0:06:35 > 0:06:34stripe on the head means this is probably a willow warbler. And this
0:06:35 > 0:06:34bird, not so much of a stripe and dark legs, probably a chiff chaff.
0:06:35 > 0:06:34That is stunning. This place is heaving with dragonflies and
0:06:35 > 0:06:34damselflies. That is all you need, a sunny day, a pond, and you lose
0:06:35 > 0:06:34three or four hours. The metallic beauty of an emerald damselfly, one
0:06:35 > 0:06:34of the larger damselflies. They like to perch on reeds. There is also a
0:06:35 > 0:06:34patch of wet woodlands, where trees are swamped by water. This greater
0:06:35 > 0:06:34spotted woodpecker is busy. It is not digging holes for nesting, but
0:06:35 > 0:06:34it is pecking at the tree bark searching for grabs. `` insects. The
0:06:35 > 0:06:34Emperor dragonfly over the pond is patrolling its territory, keeping
0:06:35 > 0:06:34away its rivals and snatching insects. In the middle of the pond,
0:06:35 > 0:06:34a gathering of blue tailed damselflies shows just how much life
0:06:35 > 0:06:34this small area of water is supporting. My visit here is almost
0:06:35 > 0:06:34at an end. It takes a full day if you want to take in the whole
0:06:35 > 0:06:34reserve. There are loads of short cuts if you only have a morning or
0:06:35 > 0:06:34afternoon. I am on my way to a great view point where you can take in the
0:06:35 > 0:06:34full sweep of the reserve. From up here, you can get a sense of the
0:06:35 > 0:06:34scale of this place. It is already Devon Wildlife Trust's third`largest
0:06:35 > 0:06:34reserve and just beyond that line of conifer trees is Ashmore. If we can
0:06:35 > 0:06:34join those two nature reserves together, we are talking landscape
0:06:35 > 0:06:34scale conservation, and that is where the future lies. It is great
0:06:35 > 0:06:34to report from a success story, a place where wildlife is not in
0:06:35 > 0:06:34retreat but on the mend. Somewhere man may have damaged the landscape
0:06:35 > 0:06:34in the first place, but is now putting something back.
0:06:35 > 0:06:34Earlier we found out how important it is that your food is safe. What
0:06:35 > 0:06:34if you cannot be sure what is on your plate matches what it says on
0:06:35 > 0:06:34the label? As Jay Rayner has been finding out, reports of food fraud
0:06:35 > 0:06:34are on the increase. Spaghetti Bolognese is one of the
0:06:35 > 0:06:34nation's favourite dishes. What could be better than some lovely
0:06:35 > 0:06:34beef simmered in extra virgin olive oil, served over pasta made with
0:06:35 > 0:06:34free range eggs? But what if the beef is a pony that should be
0:06:35 > 0:06:34racing? What if the free range eggs were captured in a cage? What if the
0:06:35 > 0:06:34olive oil is less innocent than it claims? All of these items have been
0:06:35 > 0:06:34the subject of food fraud over the last few years. How confident can we
0:06:35 > 0:06:34be in our food? How can we be certain there will not be another
0:06:35 > 0:06:34horse meat scandal? How can we be sure the food does what it says on
0:06:35 > 0:06:34the tin? We have seen failings in the system with less testing of the
0:06:35 > 0:06:34food. A report published by the National audit of it has underlined
0:06:35 > 0:06:34the problems. It says the government failed to spot the possibility of
0:06:35 > 0:06:34laws being passed off as beef earlier this year. There is
0:06:35 > 0:06:34confusion over the role of the Food Standards Agency, which is in charge
0:06:35 > 0:06:34of food regulation. It says the detection of fraud is falling short
0:06:35 > 0:06:34of what consumers should expect. It is our local Trading Standards who
0:06:35 > 0:06:34are the food police on the ground during the checks. Drastic cuts to
0:06:35 > 0:06:34their budgets are putting the system of detecting food fraud at risk. I
0:06:35 > 0:06:34am going to take these three and do some checks. To understand the
0:06:35 > 0:06:34challenges Trading Standards face, I am spending the day with this food
0:06:35 > 0:06:34enforcement officer. We are visiting an award`winning yoghurt factory in
0:06:35 > 0:06:34Suffolk. Is the packaging only four grams? I thought it was 12. This is
0:06:35 > 0:06:34the wrong sheet. That is 200, and that is 250. The consumer needs to
0:06:35 > 0:06:34know what they are getting. What Trading Standards are looking at is
0:06:35 > 0:06:34a discrepancy between weights. It looks like it is an oversight but
0:06:35 > 0:06:34they have to get it right so the consumer knows what they are
0:06:35 > 0:06:34getting. The team have had two successful prosecutions recently.
0:06:35 > 0:06:34They found out the consumers were being ripped off by customers
0:06:35 > 0:06:34selling jam and sources which did not contain what they said on the
0:06:35 > 0:06:34label. There are reports of `` writing reports of fraud. In the
0:06:35 > 0:06:34first six months of this year, 812 incidents of food fraud were
0:06:35 > 0:06:34reported in the Food Standards Agency, an increase of one third
0:06:35 > 0:06:34master. Trading Standards are also reporting an increase and yet their
0:06:35 > 0:06:34budgets nationally are reckoned to be down one third and the number of
0:06:35 > 0:06:34samples sent for testing are said by almost `` down by almost a quarter.
0:06:35 > 0:06:34I think there is a crisis in regulatory services and training
0:06:35 > 0:06:34standards. They are expecting the budget to drop by a further 50% in
0:06:35 > 0:06:34some cases. We must see the picture that in some cases throughout the
0:06:35 > 0:06:34UK, we will have no Trading Standards service in three years'
0:06:35 > 0:06:34time. With local authorities reporting cases of fraud by two
0:06:35 > 0:06:34thirds last year, they need a better reporting procedure. They are taking
0:06:35 > 0:06:34milk away from testing. Once Apple will be sent for testing and one
0:06:35 > 0:06:34will be retained by the business. `` one sample. Bad weather has meant
0:06:35 > 0:06:34milk yields are down. Dairies are being tested to make sure milk is
0:06:35 > 0:06:34not being watered down. Recessions make fraud more attractive so
0:06:35 > 0:06:34officers on the ground are very busy, and so is the Food Standards
0:06:35 > 0:06:34Agency. It is in overall charge of our food safety. They are fraud
0:06:35 > 0:06:34branch has never been busier. `` there are fraud branch. The FSA has
0:06:35 > 0:06:34been criticised as being not fit for purpose. It was accused of acting
0:06:35 > 0:06:34too slowly during the horse meat scandal. As the current system tough
0:06:35 > 0:06:34enough? Let's put it into perspective. In the prior year,
0:06:35 > 0:06:34there are over 90,000 samples collected and 20,000 authenticity
0:06:35 > 0:06:34tests. A thousand were meat products. There have been several
0:06:35 > 0:06:34areas we have been targeting for a number of years. I do not think the
0:06:35 > 0:06:34incident was a wake`up call. This is an area in terms of food
0:06:35 > 0:06:34authenticity, if we are working with local authorities, this incident is
0:06:35 > 0:06:34one which has raised public awareness about authenticity and
0:06:35 > 0:06:34about what is in your food. A former head of authenticity at the Food
0:06:35 > 0:06:34Standards Agency told us we are now less well equipped to uncover fraud.
0:06:35 > 0:06:34Dr Mark Woolfe spent nine years in charge and he believes budget cuts
0:06:35 > 0:06:34are undermining the system. The FSA relied basically on local authority
0:06:35 > 0:06:34results and local authorities are under financial pressure, and
0:06:35 > 0:06:34therefore the amount of sampling they are doing has been quite
0:06:35 > 0:06:34severely reduced. I think the whole system is really quite severely
0:06:35 > 0:06:34weakened. It is clearly challenging in the current financial environment
0:06:35 > 0:06:34for local authorities to do the work they need to. The FSA has invested
0:06:35 > 0:06:34more in this area in the last year, to boost resources and efforts, and
0:06:35 > 0:06:34it is clear that the system is detecting problems, but it is going
0:06:35 > 0:06:34to be challenging in the future. The threats will keep evolving and the
0:06:35 > 0:06:34services there to protect consumers and it will also leave of as things
0:06:35 > 0:06:34change. Two weeks after our visit to the Derry and the samples of milk
0:06:35 > 0:06:34have been tested. Everything was OK and the milk had not been watered
0:06:35 > 0:06:34down. I did discover another problem in the system ` the number of public
0:06:35 > 0:06:34testing laboratories has shrunk dramatically over the past decade,
0:06:35 > 0:06:34down from 20 to just nine. It is another sign that less testing is
0:06:35 > 0:06:34taking place and food fraud has never been more attractive to
0:06:35 > 0:06:34criminals. A Food Standards Agency report lists all the products in
0:06:35 > 0:06:34things have been the subject of fraud and it is quite a list.
0:06:35 > 0:06:34Honey, wine, fruit juice, spices, olive oil... But should all testing
0:06:35 > 0:06:34be paid for by the public purse? What about supermarkets? After all,
0:06:35 > 0:06:34we buy most of our food from them. Tesco were one of those found to be
0:06:35 > 0:06:34selling products containing horse meat. I have come to their lab in
0:06:35 > 0:06:34Wolverhampton to find out what they are doing now. You have got
0:06:35 > 0:06:34thousands of products, how do you decide what to test? We take a
0:06:35 > 0:06:34balanced view of where the biggest risk might be that something could
0:06:35 > 0:06:34go wrong. We could be telling consumers that there is taken in a
0:06:35 > 0:06:34product and we need to be sure it is chicken and not Turkey. We need to
0:06:35 > 0:06:34be certain it is chicken. That is why we DNA test and do those tests
0:06:35 > 0:06:34frequently. Since horse meat was found in some products they were
0:06:35 > 0:06:34selling, Tesco say they carry out eight times more DNA testing.
0:06:35 > 0:06:34Crystal ball moment ` do you think something like the horse meat
0:06:35 > 0:06:34scandal could happen again? Our sole objective in giving our customers
0:06:35 > 0:06:34the best confidence we can in the products we produce is to ensure
0:06:35 > 0:06:34that does not happen again. While Tesco are confident they have
0:06:35 > 0:06:34learned lessons, the rest of the system is under increasing pressure.
0:06:35 > 0:06:34The question is, can it cope? In my view it could happen again. There is
0:06:35 > 0:06:34always somebody, particularly in times of austerity, there to cut
0:06:35 > 0:06:34corners. When we are faced with a creaking inspectorate, that is the
0:06:35 > 0:06:34perfect opportunity for someone to exploit those conditions and take
0:06:35 > 0:06:34hard earned money from consumers' pockets. Whilst the majority of our
0:06:35 > 0:06:34food is safe, food fraud is an established crime and it is all
0:06:35 > 0:06:34about money. Where there is money to be made, fraudsters will be
0:06:35 > 0:06:34attracted. Food is a global industry, it is complex and hard to
0:06:35 > 0:06:34police. Making sure it is what it says it is is hard.
0:06:35 > 0:06:34That is all from this week's inside out. We are back next month they ``
0:06:35 > 0:06:35next Monday from more stories where you live. See you then.