Expert Gaponov reported on ways to check the freshness of ready meals
Ready meals are considered products with an increased risk of food infections, as they contain many ingredients, undergo several processing stages and have a short shelf life. At the same time, staleness often manifests itself externally and you need to be able to recognize it. On March 9, Pyotr Gaponov, head of the Moscow division of the Naturovo agricultural factory, spoke about how to assess the safety of ready-made food "Газете.Ru ".
"The first thing you do is pick up the container. Don't look at the price. Look at the film," he explained.
The expert noted that large condensation on the inside of the packaging film is an alarming sign. Slight fogging after moving out of the refrigerator is considered normal, but large drops, especially with a cloudy tinge, may indicate a malfunction of the refrigerator or a violation of the temperature regime.
Gaponov said that you should pay attention to neighboring products on the shelf: if there are spoiled products nearby or the shelf is overloaded, the air circulates poorly and warm zones form. In such conditions, heat-sensitive foods such as meat, fish, and dairy sauces spoil first.
It is also important to check the integrity of the packaging. A torn film, a damaged valve, or a swollen container may indicate a violation of the gas balance inside. Many manufacturers use modified gaseous media (MGS) to slow down the oxidation and growth of bacteria, but if the packaging is damaged, this protection disappears.
He added that shelf life is a necessary condition for product safety, but not always sufficient. The product may be within the shelf life and already be "tired" if, for example, it was stored at a temperature of plus ten degrees instead of the recommended four.
"Look at the line-up. A long list of thickeners (starch, gum, carrageenan) in sauce or dressing often means that the manufacturer insures against stratification during long-term storage. It's not dangerous in itself, but it indirectly indicates that the dish is designed "for longer" and not "for today," Gaponov stressed.
The expert noted that special care should be taken with ready-made multicomponent salads: the more ingredients, the higher the risk of spoilage. Vegetables secrete juice, milk sauces turn sour when the cold chain is disrupted, so it is important to inspect the contents through the transparent wall of the container. According to him, a clear puddle at the bottom of the salad is not dangerous, and a cloudy, yellowish or bubbling liquid already indicates that fermentation has begun. Also, a sour, musty or pungent odor is a sign of staleness when opening the package.
Gaponov added that the sauce can hide the flaws of the products: too bright a color or the predominance of seasonings over the taste of the main ingredient often indicate a "reanimation" sauce that disguises the cherished vegetables or meat.
As for side dishes and hot dishes, sticky rice or pasta usually indicates a violation of cooking technology, but not a danger if there is no mold and sour smell. At the same time, stew or soup with "cotton—wool" vegetables may indicate too long storage or elevated temperature, and the combination of a changed texture with an unpleasant odor is a reason to abandon the product.
The last criterion, according to the expert, is the smell of the packaging. The presence of foreign odors may signal a violation of storage conditions, and if they are combined with other signs of spoilage — a changed color or texture — it is better not to buy the product. Gaponov stressed that at the slightest suspicion of stale food, one should not take risks, since a food infection from ready meals can develop in two to three hours.
Neurogastroenterologist Andrey Simakov said on March 8 that avocado, a popular PP product, can cause discomfort and bloating. He noted that the product contains the sugar alcohol perseitol, which ferments well.
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