Figure 2 | Scientific Reports

Figure 2

From: Investigating seafood substitution problems and consequences in Taiwan using molecular barcoding and deep microbiome profiling

Figure 2

(A) The mislabel rate and 95% confidence interval in this study and in literature. (B) Seafood product categories and their corresponding mislabel rates in this study. A total of 127 seafood samples were collected. Among them, 83 samples are sashimi or sushi (containing fish meat served raw). 44 samples are either already cooked dishes or cooking materials acquired from markets. The gross mislabel rate is 18.9% (95% Confidence interval [CI] = [12.5–26.8%]). The “Other” categories comprise a Dotted gizzard shad sashimi and a Mackerel sashimi, as well as one Saury, one Mackerel, and one Tilapia labeled as “Taiwan Snapper” clearly distinguishable from conventional snapper. N: sample size. EN: Error number. ER: Error rate.

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