Portal de Murcia
www.portaldemurcia.com
The Department of Health, which runs Fulgencio Cervantes, has published leaflets with dietary advice to avoid surprises at Christmas.
The brochures were distributed at the Municipal Offices Consumer Information (OMIC) in Murcia and districts and markets and car supplies.
In addition, conduct a comprehensive health monitoring of shellfish beds in fish markets and large stores of supplies to ensure the quality of the genre.
The tips offered are:
At the time of purchase
Do not buy the eve of holidays, pay higher prices, and the rush will prevent you look good in what you buy.
Check that frozen or refrigerated food in refrigerators are equipped with a thermometer and a temperature of 0 to 7 º C for refrigerated and 18 degrees Celsius for frozen
Remember that there are products called semi like anchovies or smoked must always be kept refrigerated but canned or vacuum packed.
When in doubt, follow the instructions that the manufacturer indicates on the label.
Reject products that are above the load line of refrigerated cabinets.
An overloaded cabinet prevents air flow around products and difficult to cool.
Keep the cold chain.
Get refrigerated and frozen products in the last minute, use cool bags and insert them into the refrigerator as soon as possible.
Packaged foods must be properly identified with labels.
Pay special attention to expiration dates / preferred consumption and storage conditions that tells the manufacturer.
Rate the hygienic aspect of the premises and food handlers.
Who normally takes care of personal cleanliness and the hotel also strives to serve or sell food of good quality.
Check the quality of the products you purchase:
Fish and shellfish are exposed to and unadorned ice plants which can cause contamination
Next to the fish and crustaceans is required that a label with the species, the source (catch area or country) and method of production (aquaculture and fishing).
The characteristics of fresh fish are sea smell, skin and bright eyes, red gills, firm flesh and scales attached.
Molluscs (mussels, clams, venus, oysters, clams ...) must have their valves closed because it indicates that they are alive.
Buy them the same day that you will eat or a maximum of 24 hours earlier.
Molluscs fresh smell of the sea, giving the sensation of weight in the hand and bumping into each other the sound is hollow.
Discard shellfish (prawns, shrimps ...) with strong ammonia odor, and those in the legs fall off easily.
The present cooked crustaceans contracted tail and claws do not fall, as an indication that they were alive before cooking.
Products with the word "frozen", are of higher quality than the "frozen" because the former have been subjected to a fast freezing process that produces less disruption in the food
Packaged frozen products present no frost.
When the product is packed, there will be a placard that read their features and shall not be offered or available to the consumer self-service basis to avoid contamination.
Discard frozen fish showing yellowish or reddish reflections spots near the spine.
The legislation allows the sale of fish, cephalopods (octopus) and crustaceans thawed always indicate a circumstance in a poster to the public.
Home
Keep your fridge between 0 and 5 ° C
Isolate foods before storing in the refrigerator using containers with lids, foil or plastic film for food use.
Never put raw and cooked food together.
Place on top of the refrigerator and prepared foods, over fish, fresh meat and vegetables.
To freeze should consider the following tips:
Your freezer should have four stars
The product will be fresh and cold freeze
Freeze food wrapped and fractional volumes and small pieces
Arrange food in the freezer so as to promote rotation, and do not store more than three months
Meat and frozen fish in parts of more than 2 cm in thickness must be thawed prior to processing.
Thaw by placing the products in the refrigerator a day before or using the microwave.
Never freeze food twice.
Beware of raw shellfish.
Clams, cockles, oysters ... yet refined, can be carriers of viruses that cause gastroenteritis and disappear with warming.
Prepare the dishes just before eating.
If cooking foods several days in advance, separate them into smaller portions and freeze quickly.
Subjected to high heat or prolonged stuffed birds and products made from minced meat.
Should be well made in its central part.
Leftovers can be a source of risk.
Do not hesitate to throw out food that does not inspire confidence, be especially careful with shellfish, as they easily disturbed.
Do not store a day for other remains of dishes with homemade mayonnaise or other cold sauces made with eggs, although there remained cold.
Reheat food only to be consumed
The best way to prevent human anisakiasis, a disease transmitted by a parasite that can appear in fish and cephalopods, while the fish is cooked to a temperature greater than or equal to 60 º C for 10 minutes.
The microwave does not destroy the parasite.
In the anchovies in vinegar is recommended for freezing for at least 48 hours after marinate in vinegar for the appearance, texture and flavor than their own product.
Source: Ayuntamiento de Murcia
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