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experienced professional fraudsters typically can steal from $200 to $1,000 per successful attempt. According to The Economic Times,2 the going rate for stolen credit card numbers ranges from $0.40 to $20, while bank account information ranges from $10 to $1,000 per account. They also indicated that if you were willing to buy in bulk, you could acquire 50 credit card numbers for $40 or 500 credit card numbers for $200. In case you were curious, the same article quoted Symantec Corporation as stating that e-mail passwords sell for as little as $4 to $30, while full identities are selling for between $1 and $15. In May 2008, Javelin Strategy & Research released a forecast for identity fraud. After collecting data for three-month periods from 2003 to 2007, the company studied trends to predict the future of credit card and debit card fraud. As a result, the study predicts debit card fraud will likely rise in the future. This is a pretty scary fact. Whereas credit cards protect cardholders when fraud occurs, there is no such insurance for debit cards.

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Mourot, J, and D Hermier 2001 Lipids in monogastric animal meat Reprod Nutr Dev 41:109 118 Ni oles, L, G Clemente, S Ventanas, and J Benedito 2007 Quality assessment of Iberian pigs through backfat ultrasound characterization and fatty acid composition Meat Science 76(1):102 111 Nowak, B, T Von Muef ing, J Grotheer, G Klein, and B M Watkinson 2007 Energy content, sensory properties, and microbiological shelf life of german bologna-type sausages produced with citrate or phosphate and with inulin as fat replacer Journal of Food Science 72(9):S629 S638 Ockerman, H, and L Basu 2004 Other ingredients In Chemistry and physics of comminuted products In Encyclopedia of Meat Sciences, vol 1, edited by C Devine and M Dikeman Oxford: Elsevier Offer, G, and J Trinick 1983 On the mechanism of water holding in meat: The swelling and shrinking of myo brils Meat Science 8:245 281.

Offer, G, and P Knight 1988 The structural basis of water-holding in meat In Developments in Meat Science, vol 4, edited by R A Lawrie London: Elsevier Applied Science, London Paneras, E D, J G Bloukas, and S N Papadima 1996 Effect of meat source and fat level on processing and quality characteristics of frankfurters LebensmittelWissenschaft und-Technologie 29(5 6):507 514 Papadima, S N, and J G Bloukas 1999 Effect of fat level and storage conditions on quality characteristics of traditional Greek sausages Meat Science 51(2):103 113 Pappa, I C, J G Bloukas, and I S Arvanitoyannis 2000 Optimization of salt, olive oil and pectin level for low-fat frankfurters produced by replacing pork backfat with olive oil Meat Science 56:81 88 Pointner, J 2007 Preparing sausages eg.

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raw sausages and boiled sausages, comprises using animal ingredients such as muscle meat from the leg and/or the shoulder of pigs and optionally pork liver, Fraunhofer Institute, patent DE 102005026752 Pearson, A M, and T A Gillett 1996 Reduced and low-fat meat products In Processed Meats, 3rd ed, edited by A M Pearson and T A Gillett New York: Chapman & Hall Pearson, A M, and F W Tauber 1984 Processed Meats (2nd ed) New York: AVI Publication Pietrasik, Z 1999 Effect of content of protein, fat and modi ed starch on binding textural characteristics, and colour of comminuted scalded sausages Meat Science 51(1):17 25 Pietrasik, Z, and E Li-Chan 2002 Response surface methodology study of the effect of salt, microbial transglutaminase and heating temperature on pork batter gel properties Food Research International 35(4):387 396 Pisula, A, and A Tyburcy 1996.

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Hot processing of meat Meat Science 43(Special issue):S125 S134 Puolanne, E, and R N Terrell 1983 Effects of salt levels in prerigor blends and cooked sausages on water binding, released fat and pH Journal of Food Science 48:1022 1024..