By Robert A. Norton

There are many places where adulteration, intentional or otherwise, of a food product can occur. Think of these as vulnerability points. Adulteration could occur on the farm where perishable fruit or vegetables are harvested or milk is collected. Adulteration could occur during transportation or processing of anything from live chickens or other meat animals to juice-yielding fruit. Opportunities for adulteration even occur in the food distributor’s warehouse or freezer, through the wholesaler to the retailer and the final end-use customer. Adulteration can also result from a cyberattack on a company that alters temperature-related parameters for cooking or storage. READ MORE