The expert spoke about the dangers and benefits of frozen foods
The food safety or danger of frozen products begins with preparation. Elena Specenko, director of the Roskachestvo Center for Food Safety Competencies, said this on Thursday, March 6.
She noted that there are certain ways to prepare vegetables, fruits and berries before shock or conventional freezing.
"Everything must be thoroughly rinsed and dried before it is sent for cutting. All this goes into consumer packaging, and then to the end customer on store shelves, in catering establishments, and so on," the expert explained in an interview with Radio 1.
The packaging material is also important — it is important to choose without all kinds of chemicals and impurities, Specsenko added.
According to the expert, any manufacturer performs many algorithms before sending frozen products to the shelves.
"He has to perform certain actions, including conducting laboratory instrumental studies on his products. Therefore, when buying products, it is worth paying attention to the label: composition, storage conditions, preparation, and so on," she concluded.
On February 11, the Ministry of Agriculture and Food of the Moscow Region reported that producers in the Moscow region released over 10 thousand tons of frozen vegetables and mushrooms to the market in 2024. 360.ru .
Earlier, on January 24, the results of a study by X5's Package service showed that almost every seventh Russian surveyed (15%) spends less than 10,000 rubles per month on groceries. A third of the respondents (34%) spend 10-20 thousand rubles on food, while 28% spend 20-30 thousand rubles.
On January 15, Galina Kozhevnikova, a hepatologist and head of the Department of Infectious Diseases at the RUDN University, said in an interview with the National Research Council that fruits and vegetables are treated with special gases before freezing in many countries to store them better, so it is recommended to wash them before cooking.
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