Health checks on fish and shellfish stores in the municipalities of Urrao and Rionegro (Antioquia) this Holy Week left a balance of 150 kilos of confiscated meat, 100 of them in the latter town.
“We have been carrying out checks on the sale of fish to ensure that citizens receive an optimal and quality product,” said Colonel Daniel Mazo Cardona, commander of the Antioquia Police, who also assured that they reinforced police support in that department.
Catholics across the country are keeping vigil during Major Week and choosing fish to avoid eating red meat. However, seafood can cause disease if it is improperly handled and goes into a state of decomposition. About 1.9 million pesos in merchandise did not meet quality standards.
According to the mayor of Rionegro, Carlos Andrés García, the products did not have any cold chain or conditions suitable for consumption. By confiscating them, a case of mass poisoning was prevented, according to the results of the analysis of the health authority.
Colonel Mazo invited the citizens of Antioquia to buy their seafood in places where there is a guarantee of freshness.
The Director of Promotion and Prevention of the Ministry of Health and Social Protection, Gerson Bermont, last Monday issued a series of recommendations so that people do not lose their money on decomposed fish or, in the worst case, eat it and acquire an ETA.
● Acquire fresh and healthy food according to your usual appearance, smell, texture and color.
● Avoid buying food on the street, mainly fish and seafood, as they do not guarantee minimum storage conditions (hygiene, protection, refrigeration or freezing).
● Fish and shellfish must be refrigerated immediately after capture and maintain the cold chain during transport, display and sale. For this reason, they should be the last products purchased and consumed in the shortest possible time or if they are not going to be consumed soon, refrigerated or frozen at home as soon as possible.
● Avoid buying foods that have frost or ice crystals on their surface, as they may have been stored for a long time or lost cold chain.
● Dried fish should have a uniform yellow color, without reddish or greenish spots or ammonia smell and packaged to avoid contamination.
● The inner meat and surface of the seafood should be moist, soft and slightly firm without black spots, no sticky feeling to the touch and its smell should be characteristic. The shrimp must keep its head and legs firm to the body, without black or grayish rings on the surface of the body.
● Fishery products that have shells (such as lobster, crab and shrimp) must be hard and flexible to the touch. The crab, crab and lobster pliers should return to their original position when stretched. The clams must have a full shell and tightly closed.
● Remember to check the expiration date of packaged foods, the health record and the integrity of the packaging.
● Canned goods must not have any slits, bulges, or rust. When opening the can, no foreign gases or odors should be released, nor should any stains be observed on the product or on the inside of the package.
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