Portal de Murcia
www.portaldemurcia.com
The Department of Consumer and Markets of the City of Murcia launches two campaigns, one for consumer information and other control and monitoring to ensure the health quality of Christmas products.
The high consumption of fish, shellfish, salted fish and meat of different species at this time of year requires customers and merchants to increase controls maintenance and upkeep.
The information campaign is a series of recommendations to be taken into account when making the basket.
These should be emphasized on the correct information in the labeling and product prices, storage and conservation.
As for the control and monitoring campaign carried out by the Department of Food and Inspection Service Consumer Security measures shall be designed to increase inspections at various establishments that expand foodstuffs.
Until January 4 food safety requirements on site, quality of health products and documentation thereof are monitored.
An inspection that is done year after year at this time and barely notable anomalies detected.
Regardless of the sanitary quality of food in general, greater emphasis will be placed on the information concerning labeling, price and, above all, the conservation of the same by maintaining the cold chain.
Specific controls already performed last year and they include not only taking temperatures of exposed and stored food, but also verifying that establishments themselves make effective checks on their refrigerators appliances.
As for the fish and queers, self-control of the presence of a nematode parasite of fish, Anisakis, in the most affected species, the presence of immature (pezqueñines) and boric acid preservative banned in crustaceans also checked.
Retailers municipal Plazas of Supplies (fishmongers and butchers, etc..), Supermarkets, grocery stores, supermarkets, weekly and craft markets are visited Murcia Service Food Safety and Inspection consumption during these months of Christmas shopping.
More specifically:
Municipal Seats of Supplies (eight markets)
36 fishmongers
50 butchers
26 deli and cured
16 bakeries
42 fruit and vegetable shops
Department stores and supermarkets (115 places)
Markets weekly (53 weekly markets with a total of approximately 450 positions)
Craft markets selling Christmas with typical food products:
XXIX Commercial and Crafts Christmas Show (Paseo Alfonso X the Wise) of 5 December to 5 January
Medieval Market in Garden of Salitre, from 29 to 30 November.
IV Zarandona Christmas Fair from 14 to 16 December
From the Department cited disclosed to consumers the content of the information campaign, in the form of advice and recommendations.
A FEW TIPS FOR CHRISTMAS SMOOTH IN YOUR TABLE
A TIME TO BUY
1.
Make sure the food is frozen or chilled in refrigerators equipped with thermometer and a temperature of 0-7 ° C for refrigerated, and 18 degrees Celsius for frozen
Two.
Remember that there are semi-denominated products like anchovies or smoked which must be kept refrigerated but will vacuum packed or canned.
When in doubt, follow the instructions that the manufacturer indicates on the label.
Three.
Reject products that are above the load line of refrigerated chests.
A showcase overloaded prevents air circulation around the products and hinders cooling.
April.
Keep the cold chain.
Purchase refrigerated and frozen products at the last minute, use cool bags and insert them in the refrigerator as soon as possible.
May.
Ensure the quality of the products you purchase:
Packaged foods must be properly identified by tags.
Pay special attention to expiration dates / preferred consumption and storage temperatures.
The beef must be accompanied in his presentation or labeling of information on country of birth, rearing and slaughter of the animal or group of animals.
Next to the fish and crustaceans is mandatory that a label with the type, origin (capture zone or country) and method of production (aquaculture or fisheries).
You can always sell fish, crustaceans and thawed when this condition and the expiration date indicated.
The characteristics of a fresh fish are sea smell, skin and bright eyes, red gills, firm flesh and adherent scales.
Shellfish should have their valves closed because it indicates that they are alive.
Buy them the same day or will consume up to 24 hours earlier.
Frozen packaged products are free glitters.
Discard frozen fish submit yellowish spots or reddish reflections near the spine.
Rate the hygienic aspect of local and handlers.
Usually the caregiver's personal cleanliness and the property also strives to serve or sell food of good quality.
Do not admit anyone to sell unpackaged foods that have been handled with bare hands after the sellers have received or have traces of saliva on her fingers for having sucked for a plastic bag or get a paper.
This very serious diseases such as mononucleosis or hepatitis are transmitted.
HOME
Keep your refrigerator between 0 and 5 ° C
Isolate food before storing in the refrigerator using containers with lid, foil or plastic film for food use.
Never put raw and cooked together.
Place on top of the fridge and made the above fish, fresh meat and vegetable foods.
Frozen meat and pieces of more than 2 cm thick fish should be thawed prior to processing.
Defrost putting products in the refrigerator the day before or using the microwave.
Never refreeze food.
When freezing food at home should keep in mind that your freezer is four stars, other fresh foods.
Always write the date of freezing and consume them in a maximum of three months.
Beware of raw shellfish, avoid raw consumption.
Clams, cockles, etc..
yet released can carry viruses that cause gastroenteritis and disappear with warming.
Prepare dishes just before serving.
If cooking food several days in advance, separate into small portions and freeze quickly.
Subjected to high heat or prolonged stuffed birds and products made from minced meat.
Well done should be in the center.
Leftovers can be a source of risk.
Do not hesitate to throw away food that will not inspire confidence, be especially careful with the seafood, since they are easily altered.
Do not store in overnight remains of dishes with homemade mayonnaise or other cold sauces made with egg, although there remained cold.
Reheat foods only be eating
The best way to prevent human anisakiasis, a disease transmitted by a parasite that may appear on fish and cephalopods, although the fish is cooking at a temperature greater than or equal to 60 ° C for 10 minutes.
The microwave does not destroy the parasite.
In pickled anchovies freezing is recommended for at least 48 h.
after marinate in vinegar to the appearance, texture and flavor are the product themselves.
Source: Ayuntamiento de Murcia
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