To avoid purchasing food products that can affect health, the Consumer Protection Agency recommends buyers to take into account several aspects. The products should be bought from specially set up and authorized places where the hygienic-sanitary conditions are ensured and the products are subject to sanitary-veterinary examinations before being put up for sale, IPN reports.
Meat should be bought from butcher’s shops, groceries and authorized places at the market. The storage temperature is of 4±2 °C. The meat should be elastic, pale pink to light red in color and should restore its form when it is fingered. It should not be sticky and should not have an unpleasant smell.
The sale of fish is allowed only in specialized units or sections of food shops. The fresh fish should be kept and exhibited in containers with ice. It should be clean and with a uniform layer of scales, with red bronchial ways without ruptures. The storage temperature is of minus 2÷0 °C.
Before buying eggs, their exterior and marked production date on each egg should be examined. The eggshell should be clean, hard, whole, matte and without smell. The storage period is of 28 days at the lowest fridge temperature.
Milk should be white yellowish in color and should not be non-pasteurized. It should be boiled for 3-5 mines after it bubbles up is as such diseases as tuberculosis, anthrax, cholera and salmonellosis can be transmitted through milk. The storage temperature is of up to + 4 °C.
Specialists recommend avoiding buying from the street and from car trunks even if the products there are cheaper as these are not checked and can pose a threat to heath.
To report irregularities related to food safety, consumers can call the hotline of the National Food Safety Agency on 0- 800- 800- 33.
