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Foodstuffs during summer period

07/28/2009
 
All foodstuffs of animal origin – these include meat, poultry, dairy and fish products, eggs, cheeses are a very suitable environment for growth of usual and pathogenic microflora. Rough handling of these foodstuffs, non-compliance with temperature regimes within their storage and sale is often the cause of rapid sensory changes such as:
  • color change, e.g. sliced salami turns grey
  • taste change, e.g. sour taste of products
  • smell change (sour smell of milk)
  • consistency change (products become soft, shriveled, watery)

A much more serious defect is growth of pathogenic and conditionally pathogenic microorganisms that may cause various alimentary diseases in human. Especially during summer months, due to higher temperatures, there is a greater risk of deterioration of meat products which increases the risk of unpleasant health problems.   

In order to avoid unnecessary problems we recommend the following advice when buying meat, poultry, dairy and fish products: 

  • The surface of meat products must not be slimy, sticky, uncharacteristically shriveled or covered with mold (unless it is a noble mold species characteristic for the given type), or otherwise disrupted.
  • It is good to pick products with intact wrapping when buying dairy products (e.g. cheeses with damaged wrapping dry up and can have surface defects).
  • It is useful to notice when and in what manner products are offered in the establishment, i.e. if the products are stored in a refrigeration case or offered straight from the shelf. Sometimes, these risk products are placed in baskets next to a refrigerating case and marked with a discount which, of course, is completely inadequate and unacceptable. This deficiency is sometimes discovered mainly in small stores and stands.
  • A prerequisite for buying a wholesome product is inspection of use-by date. It is useful to pay special attention to products offered at a discount, marked as “sales event” etc.). Never buy products with expired use-by date.
  • It is also useful to observe if the conditions of foodstuff storage correspond to the conditions stated on the product labelling.
  • In case of vacuum packed meat products it is good to check on the spot if this product´s packaging and resulting vacuum is intact and if water released around the product is clear (if it is cloudy the microbiological process of product deterioration has already begun). 
  • We should not disregard hygienic conditions of the point of sale, for example cleanliness of refrigeration boxes, shelves, instruments or scales and of course, cleanliness of the seller.

Article by: Inspectors, CAFIA Inspectorate in Ústí nad Labem
 
 
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