01/09/2014 Inside Out West

Hello from Bristol and welcome back to a new series of Inside Ott West.

On the programme tonight: We go undercover to expose the fraud

the banks say shouldn't be possible. Meet the criminal gangs running

the chip and PIN scam. In a couple of minutes,

he's got everything he needs to make exact copies of all these c`rds

Who are you involved with then? Who are you working with? Are you making

a lot of money out of it? Also tonight:

We follow the conservationists battling to save

our native crayfish and bring them back from the brink of extinction.

So here we go. These guys are the first juvenile, captured re`red

ones, to go into this stretch of the river.

And does good taste run in the family?

Forget what you were taught at school. We meet the scientists

exploring how our tongues really work.

It's been in the literature for some time ` sour at the sidds,

bitter at the back. It's just wrong.

I'm Alastair McKee and this is Inside Out West.

First tonight, a special report into chip and PIN card fraud.

Inside Out has discovered criminal gangs using specially`adaptdd

machines to steal our bank details and then our cash. For the past nine

months, reporter John Gibson has been on the trail of a fraudster

with global connections. It's Friday night and for most of

us the weekend's started ` le included.

Definitely try some of that That's nice.

A few drinks and some food out ` and if, like me, you've never got cash,

a card comes in handy. Enter your PIN, please.

For ten years now we've all been using these ` chip and PIN lachines.

And the place I've come for dinner is no different.

Remember when we used to sign for things in shops? The banks told us

chip and PIN would be much safer. Well, try telling Andrew from

Bristol that. The card details had been collected

somehow, at least that's wh`t the fraud people told me or the police

at the time and unbeknown to me the card had been used to withdraw the

maximum amount over a period of two or three days. I think therd was a

transaction in Bristol on one day and then several hours later

there was a transaction in Sri Lanka.

The bank gave Andrew his money back but a quick online search shows

there are many more victims. That's the thing with the internet

` there are the good people on there like the innocent victims ` and then

there are the bad. I'm talking to a man who knows all

about stolen numbers becausd he steals them and he's looking for a

new partner. Why not!

Funnily enough, I haven't mdntioned I'm a journalist. He thinks I own a

restaurant with card`paying customers' but I need to gahn his

trust and that's taking months. But one day he tells me a p`rcel's

in the post. It's a chip and PIN machine.

I've already spent months g`ining this criminal's confidence, but he

still doesn't trust me completely. He's finally agreed to chat but is

banking on staying anonymous over the internet. We'll see abott that!

Here goes then! Press F1, then 1.

He tells me the machine he's sent me remembers people's card numbers

Once you've swiped it the d`ta's already been saved from the first

swipe. But now when you entdr the PIN, the PIN is stored and now all

the data is there. That's everything he needs to steal

people's cash. Do it like how the restaurant's receipt looks. He's

told me to put this error mdssage on the bottom of the receipt so my

customers will think the machine is not working. That is so I c`n swap

it for my normal one to takd their real payment. What I now nedd to

work out is a way of putting that to the test. I think I have fotnd the

answer ` pay`as`you`go debit cards. They are a bit like mobile phone

top`ups. You can only spend what you put on them. I have bought 20 to try

out. I need him to think thdy belong to my customers, but will it work?

He's told me I will need to download the data using some cables he sent

me in the post. Can you just plug that into your laptop? A cotple more

connections and we are readx to rock. Are you downloading? Ht is

receiving stuff. Yeah, OK, when it is done downloading, send md that

file, it's done. Just look `t this. He's e`mailed me through thd rest of

the card numbers and the PINs that go with them. For thesd cards

here. In a couple of minutes, he's got everything he needs to lake

exact copies of all these c`rds Which he can use in cashpoints and

he says he's done that alre`dy time and time again.

Remember, Andrew? When his card got cloned thieves emptied his

account. I want to show him how easily it can happen. There's the

receipt. What do you think? You wouldn't think anything of ht, would

you? It is eye`opening to sde how legitimate the things are in their

appearance. Yeah. Shocking. But if Andrew is shocked, what will the

banks think? The encouraging thing is that these frauds are very rare.

We have only seen one recent instance of them and we are seeing

convictions in the Old Baildy in respect of that at the moment. We

know the industry's existing advice to consumers is to protect

your PIN. With something like that, there is no point because it's the

device itself that takes th`t PIN number? Well, I think the fhrst

reassurance to give everybody when it comes to this type of fr`ud,

which is a very rare type of crime, is that even if you are the victim

of it, you will receive a ftll refund of all of your losses, but

with this type of fraud, in common with other ones as well, we always

advise consumers to check their statements. I'm about to do just

that. As all the pay`as`you`go debit cards are in my name, I can check

what's been happening to thdm. Take these two. They have ndver left

my wallet. According to the transaction history, they h`ve been

emptied of cash in the Philhppines. So either he is stealing my money,

or someone he knows is. But he's also sent me a second machine so at

least he is not suspicious. But who is he? He's taking cash out in the

Philippines, but the machinds came from Britain. I have also sdnt money

to Canada for the cables he's posted. I'm not sure that's helped.

He could be on either side of the world. OK, time to change t`ctics.

How about I tell him I have broken the machine? I'm hoping he will ask

me to send it for repair and if he trusts me enough, he might give me

an address, though it might not be his! Bingo, he's taken the bait

telling me to send it to Marcus Montague in Canada. He's thd guy I

paid for the cables. But thhs is one parcel I plan to deliver by hand.

Bags packed, passports checked. Let's go find him!

Toronto, Canada. I'm heading out of town, 25 miles

along the freeway to Pickerhng. Is the guy that we have been ghven the

address for the guy that's been on Skype that we have been talking to

for months now? But there is only one way to be sure, that me`ns me

playing postie. Yes, we are happy to help at TRN Couriers. So

the accent needs work, but H am hoping the uniform will shine. We

have put a tracker inside the machine, oh and I'm wearing a secret

camera. Cheers.

Yes, it is Marcus Montague `nd he's signed our fake delivery note to

prove it. So it is time to confront him. Don't hit him!

Mike, stay back. Mr Montague, I have a delivdry for

you, mate. Delivery for you. No I can't accept if I don't know about

it. OK. It's time to come clean. I'l from

the BBC. Yes. BBC Television in the UK. Yeah. I would like to ask you a

couple of questions about your involvement in a chip and PHN fraud.

Pardon me? Chip and PIN fratd. Know about it? No. I think you do. We

have been sending deliveries to your address and you have been t`king

them. I haven't. You have bden. . Don't go away. We are asking you a

few questions. Don't run us over. I don't know what is going on here.

Who are you actually involvdd with then? Tell me who are you actually

working with? Are you making a lot of money out of it? Are you making a

lot of money out of it? Well, not many answers. Raised a few

more questions, perhaps. But whatever the case, he wasn't very

keen to hang around, was he? I think that is probably the last wd will

see of him, at least for now. Can I have a couple of pound of

plums and some apples as well? Back home, I'm still in the markdt for

answers. But VeriFone, which makes the machines, doesn't

want to be interviewed. I w`nted to show them our evidence, but they

decided on a statement. VerhFone says the fraud is not a restlt of

tampering with VeriFone devhces and requires the collusion of two

criminals. The company says it takes the security of consuler data

very seriously, it works with a authorities to uncover fraud and its

machines are not to blame. Put your PIN in please, matd. You

know what, mate, I think I will leave it.

Coming up: It's all in good taste. We are exploring the secrets

behind the tongue. All over the tongue, covering it as much as

possible. We regularly hear about the plight of endangered anhmals

from around the world. Did xou know there is a species on the brink of

extinction right here on our doorstep? Next tonight, we follow

the conservationists from Bristol Zoo fighting to save our native

crayfish before it is too l`te. For some of our rivers, the game is

already up. Alien gangs of crayfish fight turf wars in murky, polluted

waters. The American signal crayfish is the biggest and most destructive

of the lot. They are throughout most of our river catchments in the South

West and they are marching tpriver and decimating our white`cl`w

crayfish, being more aggressive Released in the West by a mhstake in

the 1970s by commercial bredders, the relentless march of the signals

has virtually wiped out our native white`clawed crayfish popul`tions,

largely through the crayfish plague they carry. A fightback has started

and its epicentre is massing in some unassuming tanks at Bristol Zoo

where a breeding programme which began in Bath and North East

Somerset is rolling out. So, we have been practising with the less

threatened populations. Now, we are rearing and breeding the last

remaining population in Hampshire. We have brought in 12 femalds with

their eggs and we have over 400 youngsters here at the zoo that we

will release into an ark site in Hampshire in the summer of this

year. They think the population is down to about 2,000 individtals so

it is on the brink of being wiped out by other species. The precious

Hampshire babies still have a bit of growing up to do before thex are

released. Even then it is h`rd to imagine these tiny little gtys

making it in a wild river. These crayfish were born eight months ago.

They are still very tiny and vulnerable at this stage. From a

female, you would only get 00% thriving. Here, we can get tp to

80%, which means that we can boost the population quite signifhcantly

just from having a few females. Successful breeding in capthvity is

of little`use if there is nowhere for them to go. Signal crayfish

populations are well establhshed in our rivers and difficult to remove,

so where's left for the white`claws? It's a serious business keeping

crayfish safe in the wild. Throughout the South West, hn

partnership with the Environment Agency and several Wildlife Trusts,

Jen has been helping to cre`te ark sites. The ark site is a refuge

site, a safe haven, it is an area where signal crayfish aren't in it,

that hopefully signal crayfhsh can't enter over time. Today, monhtoring

the progress of a site established five years ago in a convertdd quarry

in Somerset is a family aff`ir. This is a great ark site, it is well

patrolled because it's a public dive site and my husband works hdre and

he's the operations manager here, so it is quite seamless, this one, in

terms of crayfish monitoring and for it to be a relatively safe `nd

secure one. We go along the bottom, come up and have a look in ` couple

of areas where we have seen crayfish before, mainly evening survdys.

After a couple of last minute checks, Tim and his dive buddy Russ

are ready for a chilly spring dip. System OK, let's dive. The guys are

going to do a giant stride hn and then they will fin out to the ark

site, to the release site, the nice, quiet part of the dive site.

Hopefully, if they are going to be visible, that is where we whll find

them today. Good luck. Find me some monster crayfish!

All the careful work that's gone into a site like the one Til and

Russ are searching is making a difference for the white`cl`wed

crayfish, but it can still be easily undone by careless divers and

anglers. Basically, check your fishing gear and diving gear between

sites in fresh water. The spores of the plague can stay on your wet

gear. Unless you dry it out, they can stay dormant and then the

disease gets released into the next water body that you are going to.

Tim ensures that the clean `nd dry message is passed on to all the

recreational divers here to ensure their diving activity does not pose

a threat to the precious cr`yfish population. It is looking rdally

beautiful down there. It looks incredible. Did you see one? Yes.

Yes! Russ gets the prize. You are a star! Brilliant. He saw me coming

and straight into my barrel They have been eating seff mussels the

whole nine yards. An early sighting like this can only be a poshtive

sign for the quarry populathon. But these isolated pockets aren't enough

to ensure the white`clawed crayfish's future which is where the

crucial Hampshire population comes in. They will be released into a

river that's remained free of signal crayfish due to natural barriers.

This is the culmination of five years work as Jen and the tdam

prepare to release the individuals bred at the zoo back into the only

population remaining in Hampshire. With confirmed sightings of signal

crayfish further downstream, all hopes are being pinned on the

naturally`occurring barriers keeping them at bay. Today is our bhg

release day into the Hampshhre site. We have 201 crayfish to go hn today,

so these crayfish are very small still, they are ten`months`old. We

have had them at the zoo and we have watched them grow from very small to

slightly larger and it is h`rd to see them going into the wild where

there are a lot more predators and pressures on them. It does feel

concerning. We are keeping everything crossed that we have

picked the right habitat and we have given them the best chance of

surviving. There is a littld longer to wait as the crayfish are

acclimatise tod the new watdr temperature before Jen's first`ever

river release from her breeding stock can begin. Here we go. They

are going in. These guys ard the first juvenile, captive reared ones,

to ever go into this stretch of river. It's a warm fluffy moment,

but they are not particularly fluffy! It is really good. @s Ben

from the local Wildlife Trust explains, releasing them here is

providing a real chance for these young crayfish to boost the wild

population. We have already got a healthy population further down We

are trying to spread the population along the stretch of this rhver The

hope is they are will establish and through further reintroducthons we

can get them to have a strong population here as well as further

down in the stream. It doesn't take long for five years work to be

dispersed in a few metres of river. The final one is going in. There you

go, in you go. Swim free! Brilliant. That's it. All done. This is a

complete unknown, whether it is going to work or not in this

stretch. They are in such slall density. It will take sever`l years

of monitoring to start seeing them growing and recruiting in the wild.

Saving the white`clawed craxfish is not going to happen overnight. But

the team from Bristol Zoo are giving it their best shot. Our onlx native

species crayfish certainly needs all the help it can get.

Now, parents everywhere strtggle with their children's fussy eating

habits. But what if the way we perceive taste is genetic and

differs from family to family? In our final film, we follow a

professor from the University of Bristol as he attempts a

ground`breaking experiment hnto the way we taste our food.

That is what is known as a tongue map. For almost 100 years, ht was

believed our tongues were dhvided into certain areas of taste. The

whole tongue map idea is nonsense. Thank you. The so`called tongue map

has been discredited since the 1980s. It's been in literattre for

some time. It is wrong. It hsn't right at all. It is now thotght we

have a combination of taste receptors all over our tongtes, so

it is how we taste completely random, or could there be a genetic

link? There is one man who hs determined to make sense of how as

individuals we perceive the five basic tastes of salt, sweet, sour,

bitter and umami. When you `re eating something, made by somebody

else, what they taste when they made it is not what you taste whdn you

eat it. Professor Peter Barham is a physicist with life`long interests

in the science of cooking. His work has made him popular with wdll`known

foodies and chefs. It causes it to heat up. They get hot and then move

around... He is turning his attention to the genetics of taste.

It tastes like that to you, but not to somebody else. He's got ` group

of student volunteers ready to put on the largest`ever study on how

closely related family membdrs perceive taste. I have made up three

different concentrations of each solution and I would like you to

test each one. You can pretdnd to be a family. You can make yourselves

up. You can be a mum, dad or kid. This dummy run is to establhsh the

concentration of the tasting solutions to be used for thd

experiment which will be run in conjunction with BBC Learning and

Bristol Food Connections Festival. Now, the strengths have been agreed,

Peter is preparing the solutions. I have calculated how much I need I

will fill the bottle up with water and shake it and then we have our

solution. What is his motiv`tion for testing on such a grand scale? As

far as I'm aware, this is the first time that anyone has tried to use a

festival like this as a mechanism for getting data for a largd`scale

experiment. People are coming through the door as families and

they are doing this for us. We hope we will get a clear result. Peter

believes a closer understanding of how families taste could help

parents struggling to get their children to eat. One thing H get

asked all the time is how do I make my kids eat Brussel sprouts. Kids

are programmed not to want bitter things. If we knew that kids have a

similar make`up of their tastebuds to us, we can probably tailor what

we ask them to eat to things we like. That's all made. Readx to go.

Everything is prepared. Petdr needs 1,000 families to get a large enough

data set to see patterns, btt as the rain comes down at the BBC Bristol

Food Connections Festival, will there be enough participants? Last

weekend we had a fantastic run of people. This weekend, the wdather is

rubbish, so we haven't got so many through yet. There is a ste`dy

stream of people coming through I hope we will have 1,000 by the end

of the weekend. Only time whll tell. But the team are giving it their

all. We want to find out how your tongues work and how your children's

tongues work. You will go to each of the five taste stations, each of you

will take a cotton bud and wipe it over your tongue and mark it on the

map. Off you go. All over the tongue, covering it as much as

possible. It might not be to everyone's taste, but the experiment

seems to be going well. There seems to be some similarity. Whether or

not that was to do with the family or whether it was from the general

population, I don't know. You do taste things differently. There are

certain things they don't lhke. They have to eat them! The public have

been generally very good. Bx the time they get down to the ulami

station, they are getting ` what is umami? It is the savoury taste

characterised by monosodium glutamate, or MSG. Did you recognise

the taste? Most people tend to associate umami with Chinesd food.

There are high amounts in Italian food, specifically in tomatoes, but

also it's in cheeses as well, so things like Parmesan cheese. I like

it. When I finished doing it, I got the cheesy taste of it. Mind tasted

like cucumber. At least this family agrees that they like it! If not

what it tastes like. Things are looking up as the weather ilproves.

But does Peter expect to sed a link in how families taste? My gtt

feeling is it will be like fingerprints, it will be basically

not genetically determined, it will be determined by other things,

certainly other people I have spoken to have suggested there shotld be an

effect. I have no preferencd what the answer is. I want to know the

answer. After a summer of inputting and data`wrangling for studdnt Joe,

the results are in. The restlts have been positive. The chance of them

tasting it in the same placd, we found to be 40%. As opposed to two

unrelated people, which would be 25%. There is about a 15%

difference, which is a signhficant result. It's been quite a lot of

work. A lot of data has been gone through. The end result is positive.

The fact we have such a nicd result, it makes it worthwhile. Aftdr coming

up with a result that surprhsed Peter, what's next for the genetics

of taste? This leads into an exciting new area of sciencd,

whether or not taste is gendtically inherited. There are a lot of

reasons why we could have got the result we did ` that has to be

tested out. We will have to do a lot more work to see how genuind this

is. It could lead to new interesting bits of science. It will go

somewhere! So, your family could be taking part in a refined experiment

at next year's festival. Kedp an eye on the Bristol Food Connecthons

Festival website for details. Well, that is just about it for tonight.

Don't forget to keep in touch with what we are up to via Twittdr. Or

you can send us an e`mail! For all of us here, thanks for

watching. Good night. Next week, we investigate why so

many women are discovering their marriages are not legal.

I would say that hundreds of thousands are suffering frol having

marriages which have no leg`l effect under English law.

And on the hunt for truffles in Wiltshire.

Hello, I'm Ellie Crisell with your 90 Second Update.

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