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When you’re shopping at the grocery store, you probably expect that olive oil you see came from olives, and that the organic vegetables were never exposed to poisonous chemicals. Increasingly, however, there is a chance you might be _________. In recent years, there has been an increase in reports of so-called food fraud, or attempts by various entities—to alter products and _________ customers and food companies alike for financial gain (though occasionally the companies are complicit (同伙). Among the more recent _________: “natural?” honey that’s been laced with antibiotics (抗生素) and Italian companies selling “Italian olive oil” from a mixture of oils that did not originate from Italy.

How can this _________? In the U.S., the Pure Food and Drug Act has prevented the “manufacture, sale or transportation of adulterated or misbranded or poisonous or harmful foods” since 1906, and similar laws exist in other countries. But most global food regulators, including the U.S. Food and Drug Administration, aren’t equipped to _________ them effectively. For the most part, they _________ safety standards—ensuring that foods don’t contain bacteria or viruses—and rely on companies to police the quality of their own ingredients, lest they face consumer opposition. But now that food manufacturing has become globalized, supply chains are _________, creating more opportunities for bad actors to mess around. “Anyone who can _________ substituting cheap ingredients for more expensive ones is going to try,” says Marion Nestle, who teaches nutrition, food studies and public health at New York University.

Governments are starting _________. In 2014, the UK. created a food-crime unit that collects reports of food fraud. The Institute for Global Food Security lab in Belfast tests __________ sent in by people worried about fraud—a process that’s easier than ever, thanks to advances in technology. And there are efforts in the U.K., the U.S. and China, among other nations, to increase the punishments for companies that get caught selling shady foods.

But in order to __________ fraud in the first place, the food industry needs to get better at safeguarding its own production network. So the Global Food Safety Initiative (GFSI)—a trade group consisting of officials from more than 300 food manufacturers—will this year start __________ its members’ supply chains, from field to table, to identify fraud. Meanwhile, dozens of other food-industry experts recently teamed up with academics from Michigan State University to launch the Food Fraud Initiative (FFI), a group that studies fraudsters—__________, how they avoid safeguards—and then advises food companies on how to keep them away. “There are plenty of __________ out there who are going to wake up and look for some opportunity for fraud,” says John Spink, director of the FFI. “We just need to make ourselves a harder __________.”