Russians were told about the dangers of repeatedly thawed fish

Often, fish from stores is repeatedly frozen and thawed, thereby losing its beneficial properties and increasing the risk of poisoning. About this on August 4, "Gazeta.Ru", said Natalia Fomenko, Associate Professor of the Department of Food Safety at ROSBIOTECH University.

According to the expert, repeated thawing of the product creates favorable conditions for the growth of pathogenic microorganisms such as salmonella or listeria, which lead to infectious diseases. Contrary to expectations, these bacteria only slow down their vital activity when frozen.

Fomenko also noted that due to repeated freezing, the product itself deteriorates.

"The cellular structures of fish are destroyed due to ice crystals, which leads to a deterioration in taste and texture, oxidation of fats and a decrease in the content of vitamins (especially B groups and omega-3). If stored improperly, histamine and biogenic amines can form, which can cause food poisoning," the expert explained.

With the help of freezing, you can hide the stale fish from the buyer, so Fomenko recommended buying the product with a whole package, without damage and ice crystals inside. She also recommended paying attention to the expiration dates and storage conditions.

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Earlier, on May 23, Irina Lyalina, Acting Dean of the Faculty of Natural Sciences at the State University of Education, gave advice on choosing high-quality cottage cheese. According to the expert, cottage cheese should contain only milk and sourdough — without additives, starch, preservatives or stabilizers. However, the date of manufacture is important — fresh cottage cheese is considered up to 3-7 days from the date of production.

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