Dried or smoked fish in Ukrainian stores have to buy the one which is presented in a perforated pack.
In this case, there is no risk of Contracting botulism. This opinion was announced by the Director of “Tamako-invest”, which specializiruetsya in the production of wholesale supply this kind of fish, Yaroslav Novitsky.
“All fish in an individual package labeled. There is a shelf life, date of manufacture, contact the manufacturer, the temperature required for storage. If you buy the fish, not in individual packaging, then the current air temperature on the street you are at risk of Contracting botulism,” he said.
J. Nowicki added that the perforated packaging differs from the vacuum.
“Vacuum has no holes for air penetration. But have small perforated holes. This ensures that the botulism bacteria is not there, if at the stage of manufacture complied with all sanitary requirements. And this is the responsibility of both the producer and the market operator, i.e. the management of the supermarket,” – said the expert.
In turn, head of the Department of quality FozzyGroup Maxim Barbucha said that there are products that are more sensitive to infection with botulism.
“Among these and fish products. You need to understand that botulism occurs in humans as a consequence of infection by bacteria that thrive in anaerobic conditions. Anaerobic conditions can occur when the temperature at which is stored the products have reached 10 degrees. This critical temperature”, – said M. Barbucha.
At the same time J. Nowicki added that the Ukrainian supermarkets other approaches to temperature, rather than abroad.
“They fish products are stored at minus 18 degrees and not higher. If Europe and the United States and there were cases of Contracting botulism from food products, these manufacturers became bankrupt because nobody bought their product,” – said the expert.
We will remind, according to the Ministry of health of Ukraine, for the period from 1 January to 16 June 2017 in the country recorded 62 cases of botulism.
© 2017, z-news.link. All rights reserved.