Tonka
Well-known member
http://www.milenio.com/node/668386
Spanish to Eng. translation
They call for extreme caution to prevent illness in Lent
Because in this period increased seafood consumption, strengthen efforts to ensure product quality.
Sat, 12/03/2011 - 11:34
Be carried out sampling and analysis of food. Photo: Millennium
Monterrey, NL .- Authorities of the Ministry of Health of Nuevo Leon have issued a series of recommendations to prevent gastrointestinal diseases during the season of Lent.
Undersecretary for Prevention and Control of Diseases of the state agency, Francisco Gonzalez Alanis, and Undersecretary of Health Regulation and Development, Sergio Maltos Uro said that because in this period increased seafood consumption, strengthen actions to ensure products of good quality .
"For this reason the Ministry of Health will check establishments for the process, sale and distribution of food, especially where fishery products are handled, with an emphasis on good hygiene and sanitation practices," they said.
They said that there will also be food sampling and analysis, as well as ice used for preservation of products and water for washing and preparation.
"It is important to remind people that when purchasing or consuming seafood in establishments do have all the hygiene, the products are cooked, or if you buy them raw, do so in public and keep Refrigerated ", they said.
Meanwhile, the Ministry of Health suggested that when buying fish, check that your meat is firm, firmly attached to the skeleton, scales attached to the skin and without detachment.
Also, the eyes should be bright, bulging and dark pupil, the bright red gills free viscous substances, and the abdominal cavity should be cleaned and gutted.
He stressed that with regard to steaks, color should be uniform and bright, but can vary depending on the species and the cut must be well defined always acquired in clean to have equipment and furniture in good condition to ensure adequate shelf life.
He emphasized that when buying seafood, because they are perishable products, you must have good management and conservation, tending to have a fresh sweet smell, 'the flesh is firm, head and legs are attached the body and especially they do not fall apart easily. "
'If you're buying frozen seafood, meat should be solid and bright, when thawed meat should be firm. The packaging must not have rips, the product must be completely inside the package, "he explained.
He added that 'the seafood must be purchased clean and have equipment and furniture in good condition, to ensure the proper conservation of the product.
Spanish to Eng. translation
They call for extreme caution to prevent illness in Lent
Because in this period increased seafood consumption, strengthen efforts to ensure product quality.
Sat, 12/03/2011 - 11:34
Be carried out sampling and analysis of food. Photo: Millennium
Monterrey, NL .- Authorities of the Ministry of Health of Nuevo Leon have issued a series of recommendations to prevent gastrointestinal diseases during the season of Lent.
Undersecretary for Prevention and Control of Diseases of the state agency, Francisco Gonzalez Alanis, and Undersecretary of Health Regulation and Development, Sergio Maltos Uro said that because in this period increased seafood consumption, strengthen actions to ensure products of good quality .
"For this reason the Ministry of Health will check establishments for the process, sale and distribution of food, especially where fishery products are handled, with an emphasis on good hygiene and sanitation practices," they said.
They said that there will also be food sampling and analysis, as well as ice used for preservation of products and water for washing and preparation.
"It is important to remind people that when purchasing or consuming seafood in establishments do have all the hygiene, the products are cooked, or if you buy them raw, do so in public and keep Refrigerated ", they said.
Meanwhile, the Ministry of Health suggested that when buying fish, check that your meat is firm, firmly attached to the skeleton, scales attached to the skin and without detachment.
Also, the eyes should be bright, bulging and dark pupil, the bright red gills free viscous substances, and the abdominal cavity should be cleaned and gutted.
He stressed that with regard to steaks, color should be uniform and bright, but can vary depending on the species and the cut must be well defined always acquired in clean to have equipment and furniture in good condition to ensure adequate shelf life.
He emphasized that when buying seafood, because they are perishable products, you must have good management and conservation, tending to have a fresh sweet smell, 'the flesh is firm, head and legs are attached the body and especially they do not fall apart easily. "
'If you're buying frozen seafood, meat should be solid and bright, when thawed meat should be firm. The packaging must not have rips, the product must be completely inside the package, "he explained.
He added that 'the seafood must be purchased clean and have equipment and furniture in good condition, to ensure the proper conservation of the product.