What people do not eat sausages!



According to experts, there are two main issues in the use of sausages and sausages, what materials are used to make sausages and sausages, and in the preparation of this product, do they follow the set standards. Engineer Moslem Bayat, Director General of Standards of Tehran Province, answered questions about the standard production conditions of this product.

Considering the discussions in the past about how to produce sausages in the country, which had been very newsworthy for some time, what is the current state of production of this product in terms of health and standards? Is there still a ban on consuming it?

Sausage and sausage products according to the national standard of Iran No. 2303 are subject to mandatory standard regulations and all production units in Tehran province are required to comply with relevant laws and produce products in accordance with the national standard. In case of inconsistency of the factory product with the national standard, according to the executive method of the organization, the production license of this product will be suspended or revoked, and its production permit will not be possible until the standard mark is revised and re-obtained. Regarding the health of this product and the amount of its consumption, I must say that due to the fact that preservatives such as sodium nitrite are used in the formulation of sausage products in order to prevent microbial growth and increase the shelf life of the product, so continuous consumption of this product like other Preservative products can affect public health.

Where did the story of using chicken paste in sausage products come from? Is this substance still used?

According to the latest edition of the National Standard of Iran, the use of chicken paste in sausages and other meat products is prohibited and no production unit is allowed to use it. If you see the use of this substance in the product formulation, the production unit to the relevant authorities Legal authority will be introduced and will be dealt with in accordance with the law.

How is the standard institute supervising the production of this meat product?

In other words, how often are these production units inspected?

Production units licensed to use the standard mark are inspected at least twice a year and 4 times the products are sampled and tested in the laboratories of the General Administration or a partner of the National Organization for Standardization. In addition, all units have qualified quality control managers from the National Standards Organization who monitor the products during their operation.

What should be considered to buy a good sausage? For example, some of these products, which have the title 90% red meat, are of better quality?

Preservatives are used in the formulation of all sausage products. Whether in 90% meat product or 40% meat product. But to prepare this product, consumers should at least pay attention to the following points: first, to make sure that the product is stored, ie it is stored in the refrigerator or not. Second, to pay attention to the expiration date of the product in the absence of production date Avoid the product.

The third point is, this meat product must have a standard mark. It is also necessary to pay attention to the ten-digit code below the standard mark, and consumers can text the mentioned number to the 10001517 system and make sure that the standard mark is authentic.

For products with a lower or higher percentage of meat, I must say that those with a lower percentage of meat use other ingredients such as soy, flour and starch. And there is no difference in the amount of preservatives or its standard.

In your opinion, as an expert in consuming this product, despite having standard conditions, to what extent is it permissible for families?

The amount of consumption of this product depends on conditions such as age, weight and physical condition of individuals and there is no fixed pattern for consumption of this product for all groups. Therefore, vulnerable groups such as children, the elderly, pregnant and lactating mothers are advised to consume less than others. Have.

Source: Convergence


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