Good choice, transport of food needing refrigeration at home as quickly as possible, the careful handling of food at home (B.C. cleanliness, maintenance of a suitable temperature, good cooking, etc.) are key practices to avoid adverse health effects…..
EFET, with a view to ensuring the availability of safe food and protecting the interests of consumers from unfair practices, in cooperation and consultation with local authorities, intensify checks on food market during the period of Lent.
As part of consumer information, recalled some tips on choosing foods that are consumed in the period of Lent:
cephalopods (B.C. octopus, squid, Illex, cuttlefish)
We find on the market as fresh, either frozen, either thawed.
For fresh must be careful:
– the odor which should be odor sea rather unpleasant odor of ammonia or any other odor, foreign to the product.
– the surface of body be wet and shiny.
– the tentacles and the suckers to withstand pulling lightweight and not easily distracted.
– the flesh be firm, elastic and shiny.
– the eyes be shiny, vivid without spots.
For frozen must be careful:
For frozen (packaged or in bulk) We must know that they should not be sold with lesions of the hue, while normally carrying a layer of ice (cake). After thawing the contents must bear the color and smell of fresh product. The packaging should be the installation identification mark.
For thawed must be careful:
For thawed Catches must know that they are produced only at approved premises, because thawing of frozen in retail prohibited. When they sold will bear visible indication of the thawed condition, both indicative sale sign, and the indications on the packaging.
shellfish (B.C. mussels, quince, Polished, oysters, clams, scallops)
If sold shell it should be live and this is reflected in:
– the shells that must be closed and very difficult to open or is partially open with minimal pressure on the shell close themselves tightly.
– The content that must be liquid, clean and odorless.
– the flesh that must be wet, sturdily adherent in the shell (with pin prick or with a few drops of lemon to cause contraction of the body).
Concerning the shelled mussels sold on ice, should the flesh them be glossy, coherent and has smell the sea.
mussels and also sold frozen shelled or unshelled. On the packaging of the installation identification mark must be.
crustaceans (B.C. shrimps, scampi, lobsters, crabs)
We find on the market as fresh or either frozen either thawed.
For fresh must:
– OR odor be pleasant (like the smell of the sea).
– the apron to be solid glued the body and hard.
– OR membrane the chest is stretched, durable and transparent.
– The head and chest to be light, rather gloomy and not have black spots.
– To have reflexive movements in the eyes, the antennae and legs when live.
Generally, to know that fresh shrimps slither easily by the hand and show no unpleasant odor.
The urchins , in their market are alive, which is shown by the movement of their spines.
when choosing canned seafood kept refrigerated or unrefrigerated, consumers should be careful not inflated, show no external rust, there is no content liquid leakage. also, It is for consumers to carefully read the information on the packaging.
Other Lenten dishes
THE preserved fish roe it must have color uniform, recommendation soft not bitter or sour taste. probable deterioration the roe is found from occurring mold, the dryness or the rancidity.
the pickle It should be consumed sparingly by people with sensitive stomach.
End, Particular attention should be shown by consumers suffering from allergies labeling halva, in order not to consume halva containing allergens.
NewsRoom Mykonos Ticker