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. 2016 Nov 1;210:551–557. doi: 10.1016/j.foodchem.2016.05.004

Table 2.

Results from the oregano survey.

Oregano Survey	UK/Ireland^a	Internet/Other^b
Samples Tested	53	25
Samples Adulterated	13	6
Samples Adulterated %	24.5	24
Level of Adulteration^c	∼30 to >70%	∼30 to >70%
Most Common Adulterants	1. Olive leaves	1. Olive leaves
	2. Myrtle leaves	2. Myrtle leaves

^a

Includes Retail and Service Sector.

^b

Includes Amazon, Ebay and Purchases made abroad.

^c

Based on scores from chemometric analysis.