Ahead of the winter holidays, the National Agency for Food Safety ANSA warns the population to buy food only from authorized places, where there is certainty that these products have been subjected to sanitary-veterinary inspection and are kept in suitable conditions.
The recommended temperature for storing fresh meat is 4 ± 2 ° C. The flesh should be elastic, i.e. after poking it with your finger it should return to its original shape, and be pale pink to dark red in color. Avoid buying if it has a sticky, smelly surface. It must carry a sanitary-veterinary inspection stamp as well.
Buy fish only if it’s properly kept, i.e. in refrigerated areas or in specialized tanks (for live fish). Assortments must be accompanied by a certificate confirming the quality, origin and validity of the product, issued under the responsibility of the vendor or supplier. Spoiled fish has scales that detach easily, its body is covered with foul-smelling mucus, and has gray or brown bronchi.
The shell of eggs must be clean, firm, whole, matte, porous, free of stains and odor. The shelf life is 28 days from the date of laying, at the lowest temperature in the refrigerator. Buyers are encouraged to check the information on the expiration date, marked on each separate egg. It is forbidden to sell eggs in places where food that does not required cooking is sold.
ANSA advises against buying food products sold in the street, even if they might sell cheaper, as they can be a poisoning hazard.
Members of the public are encouraged to contact ANSA by calling 022-26-46-43, or on Viber at 067675544, or by email at info@ansa.gov.md, whenever they encounter a violation of food safety rules.
