For the food products bought for the holiday meal not to pose a threat to health, the people are recommended to buy them only from places that have a sanitary-veterinary certificate. This means the meat and other products of animal or non-animal origin were subject to sanitary-veterinary control and pose no danger to public health, IPN reports.
According to the National Food Safety Agency, fish meat can be purchased only in butcher’s shops, grocery stores and specially laid out places at markets where the storage temperature is 4±2 degrees Celsius. The meat should be elastic, pale pink to dark red in color and should take the initial form when it is touched with the finger. It should not be sticky and have an unpleasant smell.
Fresh fish should be clean and with a uniform layer of scales and with red bronchi. The fresh fish should be kept and exhibited for sale in containers with ice and to be partially covered with ice. The storage temperature is minus 2÷0 degrees Celsius.
Eggs must have a clean and hard shell and must have the use-by date printed on the pack. The eggs can be kept for 28 days at the lowest temperature in the fridge.
It is not recommended using non-pasteurized milk. If it is raw, it should be boiled for several minutes on the range so as to prevent the spread of disease.
If the consumer want to buy food products sold at marketplaces, they should be attentive to the existence and use of cold storage containers in which the products are exhibited, to the integrity of packing and the labels with data about the origin, composition and use-by date of the products.
To report irregularities related to food safety, the consumers can call the Agency’s hotline 022 264643 or the Viber number 067675544 from any telephone network.
