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# they add flavouring of course
*edit*
I worked at a chocolate plant for a while and you really don't want to know the sort of things that end up in the vats
(I helped save b3ta! Paul_P http://www.Paul-hub.com, Wed 26 Aug 2009, 17:10, archived)
# Anywhere that has human beings preparing food will always have a certain percentage of "jesus fucking christ, you put *what* in the vat?" moments
I used to work as a baker at Safeway, back when bread was made from flour, water, yeast and "improver*" on the premises. We made the granary bread at the end of the day and threw into it all the bits of dough from the other breads that had fallen down the back of the moulding machine and onto the floor.

*Improver: Lumps of vegetable fat containing additional nutrients, eg, chemicals.
(I helped save b3ta! Dixipoos Bye Bye Blackbird, Wed 26 Aug 2009, 17:16, archived)
# sorry everyone
Here is a very brief sampling of the FDA's Food Defect Action Level list. They begin investigation when foods reach the action level they've set. According to the FDA, typical foods contain about 10 percent of the action level, but others say they contain more like 40 percent.

CHOCOLATE AND CHOCOLATE LIQUOR

Insect filth: Average is 60 or more insect fragments per 100 grams when 6 100-gram subsamples are examined OR any 1 subsample contains 90 or more insect fragments

Rodent filth: Average is 1 or more rodent hairs per 100 grams in 6 100-gram subsamples examined OR any 1 subsample contains 3 or more rodent hairs
(I helped save b3ta! Paul_P http://www.Paul-hub.com, Wed 26 Aug 2009, 17:19, archived)
# As long as it doesn't make me physically ill, or I cannot identify pieces of insect or rat pubes, I really don't care what I'm eating
I kind of take that into consideration when purchasing any food that isn't prepared by myself.
(I helped save b3ta! Dixipoos Bye Bye Blackbird, Wed 26 Aug 2009, 17:30, archived)