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Foodstuffs during summer period

Delicatessen products include in particular salads, open sandwiches, pastes, aspic, sandwiches and baguettes. These foodstuffs are a risk for consumers as they can be a source of food-borne diseases. They also belong to the group of epidemiologically hazardous foodstuffs. Possibility of presence of undesired microorganisms is higher in these foodstuffs than in other types of food. These microorganisms include for example Coliform bacteria, Salmonella and yeast which grow very quickly during summer months. When correct storage temperature is not kept, ingredients used in production as well as finished products deteriorate rapidly.     
Delicatessen products are offered packaged and unpacked.

Recommendations for buying and handling delicatessen products:

  • It is useful to pay attention if a name of a product, use-by date and also weight in case of unit products are provided on a visible place in case of unwrapped delicatessen products.
  • Do not neglect the method of product storage at the point of sale. Delicatessen products should be stored at a temperature up to 5 °C.
  • Information on packaged products is given directly on the label. It must include the producer, importer or seller, product composition, weight, use-by date, storage conditions. The last two data are very important also for correct handling and home storage.  
  • Appearance of the products can also provide valuable information and it is advisable to buy only products that look fresh. 
  • It is always good to check hygienic conditions of sale, cleanliness of refrigeration cases.  
  • Instruments for handling products are always used when selling unwrapped foodstuffs for direct consumption.

Article by:
Inspectors, CAFIA Inspectorate in Ústí nad Labem