Clipping of news on Brazilian Culture, Law and Citizenship
08/07/2016
This article was translated by an automatic translation system, and was therefore not reviewed by people.
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Jornal do Brazil
Meat is one of the most present in the Brazilian table food. However, some care is necessary before consuming it, because if any part of the creation process, the slaughter and sale is not within the quality standards, the consumer can be prejudicado.Alguns animals receive veterinary medicines to combat parasites and other diseases that might attack them, and before its reduction is necessary to make sure that the residue these drugs is in acceptable level for human consumption, ie, wait a period of "detoxification" or natural elimination of these components. However, the estimated time varies depending on the animal and with medication. The Ministry of Agriculture, Livestock and Supply of Brazil (MAPA) is a rigorous inspection in slaughterhouses to assess whether the production of animal food meets the minimum quality requirements and thus the products certificates receive the seal of approval of the Federal Inspection Service (SIF), and linked to the Department of Animal products Inspection (DIPOA), is responsible for ensuring the quality of products of animal origin.
The Labtec - laboratory accredited by the National Health Surveillance Agency (ANVISA) and meeting the highest international standards - has an important role in the meat sample inspection process. The inspection procedure performed in analysis laboratories occurs through equipment that can identify one part per trillion and check for the presence of potentially harmful chemicals to consumer health. These residues may originate of veterinary drugs, pesticides, environmental contaminants (aflatoxins) or inorganic contaminants such as heavy metals, for example. Companies that are caught with illegal products use the analysis laboratories to suit market requirements. The consumer should be aware about the product expiration date and whether it meets certain minimum quality requirements by ANVISA, if any irregularity should seek the consumer protection agencies. The consumption of foods with residues can cause food poisoning.
According to the website of the Ministry of Health, consumers should be alert to the selection of meat and animal products: 1.- bovine meat and pork, while fresh, are compact, have firm white fat, bright red color and smell pleasant. Do not buy if the meat is dark or green, the smell is unpleasant and there is no particular origin and stamp of inspection of the Ministry of Agriculture, called the Federal Inspection Service (SIF).
If the meat is already ground, make sure that the source is safe and also inspected (SIF). Prefer that is already in packaging and containing expiration date.
2.- Poultry and poultry are good when skin color varies from white to yellow, the surface is shiny and firm to the touch. Check the inspection stamp (SIF) and validity.
3. Fish, shrimp and shellfish are fresh when the eyes are rounded, the gill is red, the scent is smooth, the skin is shiny and firm scales. If consumers tighten the meat, it must return to the position quickly. The shrimp must be with the head attached to the body, a firm shell, the bright eye and pleasant smell.
4. Kids (heart, liver, kidneys, tongue) are good when the surface is bright, firm to the touch and the color is regular, without white spots. It is also important that there is no bad smell.
5.- In meat (sausage, sausage, salami, mortadella, ham) color must be original, no fungi or other dyes. Sausage and sausage may have no air bubbles or liquid present. Note the salami has no mold, it is too dark or hardened by the loss of water.
To buy packaged products check the expiration date and other information that is important as the ingredients used, nutritional composition, storage and preparation mode. The package must be perfect. There can be swollen, rusted, dented or torn. The product should not be the color, smell or consistency changed. Make sure the storage location is in good condition, if the shelves are clean, refrigerators and freezers connected and at proper temperature. Only buy animal products with warranty seal of the Federal Inspection Service (SIF) of the Ministry of Agriculture.
The producer and / or industry should be identified on the label as well as the registration number of the establishment. If there is any doubt about the use and conservation of the product, see the guidance of customer service location sales and indústria.Os frozen products must be stored at -18 ° C, to prevent the development of microorganisms and the process deterioration. Meat, poultry, fish and vegetables should not be frozen again if they have already been defrosted. It is always important to note the expiration date.
Source: Jornal do Brazil
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This article was translated by an automatic translation system, and was therefore not reviewed by people.