The expert named the risks when buying kvass from imported barrels

When buying bottled kvass, it is important to remember: violation of sanitary standards during its storage and sale can lead to serious health problems. It is important that kvass bottled from barrels under pressure is safer than kvass from imported barrels. Irina Lyalina, Acting Dean of the Faculty of Natural Sciences at the State University of Education, told Izvestia about this on June 4.

"The main risk when buying kvass on tap is, of course, non—compliance with sanitary conditions. If the containers, taps, hoses and the seller's hands are not clean, dangerous microorganisms can get into the drink. Have you seen the seller of kvass on tap wearing gloves? Hardly," Lyalina said.

Another risk is a violation of the temperature regime. The specialist clarified that kvass should be stored at a temperature of +2 to +12 degrees. When overheating occurs, the active reproduction of bacteria begins — this problem is more likely in imported barrels of kvass. Improperly stored kvass can cause poisoning.

Another risk is the sale of kvass without a license and control, so a street outlet without official documents is a reason to be wary.

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"You can distinguish a safe point of sale as follows: the point of sale is neat and clean, the staff is in sanitary clothes (gloves, headdress). There is a refrigeration unit or an indication of the cooling capacity. There should be information on the barrel (or point of sale): the name of the manufacturer, the date of bottling, and the expiration date," Lyalina shared.

However, when buying, you need to pay attention to the smell: kvass should smell fresh, with a slight sourness. An extraneous odor, such as rot, acetone, or fermentation, is an alarming signal. The taste of natural kvass is slightly sweet and sour, refreshing. Bitterness or harshness is a sign of spoilage.

"Pay attention to the appearance of kvass — turbidity is allowed, especially in natural kvass, but sediment, foam and bubbles should be moderate and uniform," the specialist cautioned.

According to her, after consuming low-quality kvass, nausea, vomiting, abdominal pain, diarrhea, fever, weakness, and headache may occur.

Symptoms usually occur after 2-6 hours. If signs of poisoning appear, you should immediately consult a doctor.

Lyalina recommended asking for a little taste before buying — this is a common practice at proven points. This is necessary in order to evaluate the color and smell.

"Look at the date of bottling and the manufacturer, if any. Do not buy kvass if the date is erased or missing, there are no documents for the product. Nevertheless, it is better to avoid the points with bottled kvass in barrels in the heat. It's safer to buy in stores or make kvass yourself," the expert concluded.

Earlier, on April 21, nutritionist and member of the Ahmad Tea Center for Industry Expertise Yulia Chernobrovkina told Izvestia that regular consumption of karkade can have a beneficial effect on the cardiovascular system, improving blood circulation and reducing the risk of cardiovascular diseases.