The problem of unsanitary food safety is spreading to the meals of every family. Here are some practical tips on how to shop for clean food.
Clean food is one of the top concerns for families. In order to choose a safe practice, you need to pay attention to the following.
- Choose meats
First, choose a reputable, quality sales location.
The identification mark is the veterinary agency’s certification mark on products and product labels. In addition, care must be taken to the hygiene of the meat stand as this is also an influence on meat quality and safety of use.
If the meat is fresh, the surface is dry and smooth, not viscous, solid mass, highly elastic, pressing the finger into the meat to create a dent but leaving no trace when lifting the finger. If you see the rough, smelling meat without the aroma of meat, ask the seller to slash a knife into the fiber, see if the color is bright pink of meat (pork) or bright red (beef), the meat That is still fresh.
If the meat is dark in color, or has bruises on the muscles or petechiae or patches on the skin, do not buy it because it is a sign that the meat of cattle or poultry is dead or sick or caused by staining.
It is not advisable to buy meat with pale color or white wrap in the fiber, for pork should not buy meat when the fat is yellow and has a burning smell.
For frozen meat, carefully check the origin and expiry date on the packaging and storage equipment.
- Choose delicious fresh fish
Choose bright, fast eyes, touch swimming fast, throwing health rather than looming. Buy fish, you also do not hesitate to dirty hands, because it will be easy to buy fish is not delicious. Make sure to mark the gills, if red gills are fresh, but if they are white or dark, they are spoiled.
On the surface of the fish, if the viscosity is still, the ankle is transparent, the scales do not come out, the gills are pink, put the fish in the water, the fish sink, it is a fresh fish. If the appearance of the fish is sticky, the eyes are concave, the scales are easy to fall out, the color is pale, the fish’s flesh is not elastic, the fish’s anus and the anus expand, put in the floating water, then the fish has been spoiled.
The gills are a respiratory organ for fish, much like the human lungs, most of the toxin probably concentrated here. Sticky gill fish will not light, slightly rough and dark pink. When the fish is seriously poisoned, the fish is no longer intact, the head is small and the tail is small, the back is hunched and even it has u. There are also yellow skin and blue tail. The poisoned ankles are often opaque, lose their normal appearance, and some even bulge out their eyes. In addition, the poisoned fish will have abnormal odors such as garlic, oily smell …
- How to choose vegetables, tubers, fruits
The first factor, should choose a reputable and quality sales location. Choose vegetables that are naturally green, hand-held, heavy-handed, intact and free from scratches.
For some leaf vegetables, it is not advisable to choose a vegetable with a smooth, green surface because it is possible that the product is used with foliar fertilizers and pesticides that still have residues in the vegetables and surfaces.
For tubers, fruits should choose smooth tubers, skin is tight, not crushed, the color of the bulbs must be uniform, do not choose to buy sprouted bulbs because of affecting digestion. Do not buy sprouted foods, especially potatoes, which contain solanine which is very bitter and toxic, too much use can cause poisoning and cancer, in green tomatoes also Contains solanine, need to brew for the tomatoes to turn red to lose solanine before they should eat.
When choosing fruits, bitter melon should choose fruits with big green stalks, soft stems, seeds are not large and not small.
Do not buy pre-peeled fruits from the market because they are not guaranteed and the sellers can remove the pests to combine them, and their water soaked in fruit is not hygienic. , can cause many microorganisms to stick to it.