john spink is director of michigan's food fraud initiative. nice to see you today. john, tell me which foods are most likely to be tampered with. >> the first thing to say is the vast majority of all food fraud does not have a public health threat, but what we see is products that have been blended, combined, processed in that creates a fraught opportunity. >> are there specific foods? mean, we mentioned, we saw olive oil there, but milk? milk is on the list? >> well, a real key with food fraud is looking at where it's occurring around the world, you know, in different geographic regions and different retail. that's real important. we've seen reports in india where milk has been adulterate order diluted up to 60% of the milk, but in the u.s. we have really tight supply chains where there's a lot of monitoring, so know, an exponentially safer here than there. >> and you mentioned that most food is not dangerous, even if it's been tampered with, are you are there instances where there could be danger from food fraud? >> absolutely. the thing with food fraud is we don'