EFET: Intensifies controls on the food market during the period of Lent


Their controls in the food market strengthens during its period Lent The Hellenic Food Controlwith a view to ensuring the availability of safe food and protecting the interests of consumers from unfair practices.

Alongside, draws the caution of consumers in the right choice of food during the period of Lent and especially its three days Net Monday.

In the context of consumer information, here are some helpful tips:

Cephalopods (eg octopuses, squid, thrips, cuttlefish)

They are available in the market either fresh, frozen or thawed.

For the fresh we must be careful:

– The odor that must be a sea odor and not an unpleasant ammonia odor or any other odor, foreign to the product.

– The surface of the body should be moist and shiny.

– Tentacles and suction cups to withstand light pull and not easily detached.

– The flesh should be firm, elastic and shiny.-

– The eyes should be shiny, lively without spots.

THE value of squid is more than double from that of thrapsalos and consumers must be careful in this special case of buying Lent. The most characteristic morphological difference between squid and squid is the shape of the fin on their body. Squid have a rhomboid fin that extends to the greater length of their body while the fin on the thrapsala is triangular in shape and more flattened relative to the length of their body. When the two species are exposed fresh to the ice, the difference in length of two of their ten tentacles is also characteristic. Squid have two characteristic longer tentacles than the other eight, while in squid all ten tentacles are of similar length. The difference between the two is difficult to observe when served or sold on slices.

The frozen (packaged or in bulk) cephalopods should not be sold with lesions of their complexion, as they usually have a layer of ice (solid). After thawing, the contents must bear the color and smell of the fresh product. The package must have the installation identification mark.

For thawed catches We should be aware that they are only produced in approved establishments, because the defrosting of frozen products in retail is prohibited. At the time of sale, they must bear the indication of their thawed condition, both on the sales plate and on the packaging.

Shellfish (eg mussels, quinces, shiny, oysters, clams, scallops)

If they are sold in shell they should be live and this is shown by:

– The shells that must be closed and open very difficult or if they are partially open with the minimum pressure on the shell to close themselves tightly.

Content that must be moist, clean and odorless.

– The flesh that must be moist, firmly attached to the shell (with a pin sting or with a few drops of lemon to cause the body to contract).

Concerning the peeled mussels sold on ice, their flesh should be shiny, cohesive and have the smell of the sea.

Mussels are also sold frozen with or without shells. The package must have the installation identification mark on the package.

Crustaceans (eg shrimp, crayfish, lobsters, crabs)

We find them on the market either as fresh, or as frozen, or as thawed.

For the fresh you must:

– The smell should be pleasant (like the smell of the sea).

– Their feet should be firmly attached to the body and hard.

– The chest membrane should be stretched, durable and transparent.

– The head and chest should be light in color, not black and have no black spots.

– Have reflex movements in the eyes, antennae and legs when alive.

In general, be aware that fresh shrimp are easy to slip on by hand and do not have an unpleasant odor.

Sea urchins

Sea urchins must be alive when purchased, as evidenced by the movement of their thorns.

When choosing canned fish stored in the refrigerator or out of the refrigerator, consumers should be careful not to swell, not to show external rust, not to leak liquid contents. It is also to the benefit of consumers to carefully read the indications on the packaging.

Other Lenten delicacies

The taramas should have a uniform color, soft texture and not a bitter or sour taste. Possible alteration in the tarama is detected by the appearance of mold, dryness or tingling.

The pickle should be consumed sparingly by people with sensitive stomachs or should be avoided due to its acidity.

Special care should be taken by consumers suffering from allergies to the labeling of halva, in order not to consume halva that contains allergenic ingredients.

The consumers as soon as they choose the Lent that needs cooling, they should take them home and place them in the home refrigerator as soon as possible.

The required refrigeration and freezing temperatures must be verified by the household refrigerator using a suitable (non-mercury) thermometer or by a technician. This verification in the context of annual maintenance eg is important to avoid spoilage of food stored in the refrigerator or freezer.

In the home refrigerator the correct storage temperature is from + 1 ° C to + 4 ° C. In the home freezer the temperature must be lower or at most equal to -18 ° C.

After proper preservation of these perishable foods, it is necessary to follow good food hygiene practices during the preparation of the final meal, such as hand cleaning, thorough washing in the kitchen and disinfection of surfaces, utensils, cutting benches, sinks and good cooking.

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