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Expert gives tips for choosing foods at free fairs

08/09/2016

This article was translated by an automatic translation system, and was therefore not reviewed by people.

 

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See food safety tips; Requires consumer attention.

You must know how to choose the right ingredients before you cook. 

Product characteristics should be carefully analyzed by consumers (Photo: Ive Rylo / G1 AM)

Before preparing the dishes of the gastronomy one must choose good ingredients. Many of the products used in Amazonian cooking - especially freshwater fish - are available at free fairs. In these locations, you should be aware and follow some tips for not getting contaminated products. The G1 talked to a subject specialist and listed some tips (check out below).

According to the President of the Food and Nutrition Security Council of Amazonas, the specialist in Family and Community Medicine, Marc Storck, it is important that the consumer carefully observe the space in which food is exposed and the hygienic conditions of those who Handling the products.

Going to the fair every weekend is already part of the routine of retiree Elídia Vieira, 65, who does not give up the variety of fresh food. "I always buy fish, fruits and vegetables because they are fresher than in the supermarket," he said.

She says be careful when choosing the products. "I always take a 'look' at everything I'm interested in taking, especially when I'm going to buy fish. I always prefer fresh and quality fish, "he said.

The "glance" is one of the main weapons that the consumer has at the time of buying the products in the free trade shows. "The first thing to note is the environment, which should be clean. There should be no accumulation of garbage in the fair's facilities and, if it has, it should be in an appropriate place in trash cans, "he said.

Producers point to increased demand for food grown without pesticides (Photo: Ive Rylo / G1 AM)

The care in the proper storage of garbage is important so that there is no attraction of vectors responsible for food contamination, as explained by the doctor.

"One of the forms of food contamination is the presence of vectors. Among the most common at fairs are flies, cockroaches and other insects that take advantage of the presence of garbage and the non-protection of food and will try to settle in food, "Storck said.

Another important point is to check the characteristics of the food, for this the fair has to be well lit. "You're going to have to do the inspection on the food, look very carefully to see if it is not debris, if the fruit is not injured or gnawed by rats. Or, if it is cut wrongly. When you cut a fruit or vegetable in the place where the knife has passed is a gateway to microorganisms that can cause damage to health, Storck said.

In addition, it is important to note if the shopkeeper uses Personal Protective Equipment (PPE). "Is he wearing a proper cap, boots, gloves, and clothes? Otherwise, this marketer may be the transmitting agent for the food. For example, if he has an injury to his hand and is not wearing a glove, he can contaminate the fish. If the nails are dirty and long and without hygiene, it is a source of contamination. It is also important to note who sells the product, "he said.

At fairs that market products already packaged, Storck advised that the printed expiration dates should be checked.

Fish

"In the case of the fish, when realizing that it is releasing much scaling, it is a sign of aging. And if it's out of ice or refrigeration, it probably has little shelf life if it has not already compromised, "Storck said.

The gills of the fish can not be blackened, dull or with signs of dryness. "The gill usually looks bloody, usually with a color more vibrant than the blood, all structured, with flesh and not just with bones. If it is white, the fish is very old, "he said.

Red meat

As for red meat, it should retain a characteristic reddening aspect, Storck explained. "If it has debris, change in texture, with blackish or whitish areas, it may be a sign of old meat, which should not be fit for consumption. And, finding larva, even if only in one part, it is completely unused for human or animal consumption, "he advised.

Vegetables and greens

It is important to prefer vegetables that are sold with the stalks.

The dried leaves give signs that have received insecticides to scare the insects. "To preserve the leaves of insect attacks, some marketers use insecticides, baygon on the leaves and especially in the containers where they are stored. Just for parasites and rodents not to attack the site, "he said.

Meat must be refrigerated. (Photo: Ive Rylo / G1 AM)

Ideal storage

Following the norms established in the Sanitary Code of Manaus, any type of meat, whether of beef, chicken or fish, must remain refrigerated at all times.

"The meat has to be over-cooled all the time, can not stand on countertops or on hooks exposed to time. Because it is vulnerable to larvae deposition and is held hostage by air contamination, "he said.

He explained that food improperly exposed at open fairs, located near streets, is likely to be contaminated. "Adequate sanitation is lacking in Manaus and in the interior. Part of the waste from the cesspits goes to the street, they dry up and when the wind blows, they will settle in any outdoor place, "he said.

The President of the Council advises that the ideal meat for consumption should be cut, packed - with date of manufacture and validity printed - and properly chilled. "For this there are rules backed nationally. That is, it has to be inspected meat that carries a stamp from the Federal Inspection Service (SIF), "he assured.

Likewise the fish, which should be under the ice. "The consumer can pull the fish (from inside the ice), check it and put it back in place immediately," he said.

Following the standard, stainless steel benches are more appropriate to hold the food, because they are easily sanitized. "If it is made of wood, it is wrong, it accumulates waste of detergent and other fish sold that left contamination," he said.

Check out some tips:

- buy in clean and bright environments

- check that the shopkeeper uses Personal Protective Equipment (gloves, caps, etc.)

- attention to validity printed on packaged products

- avoid fish that are flaking

- see if the fish gill is red (not blackened)

- buy fish kept refrigerated (heat can make the fish spoil)

- prefer vegetables that are sold with stalks

 

Source: G1
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This article was translated by an automatic translation system, and was therefore not reviewed by people.

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