Tips for choosing safe food

Food is the source of sustenance, but it can also become a health risk if not selected and used properly. Given the reality that substandard food can still infiltrate the market, equipping oneself with the knowledge to identify and choose safe food is extremely necessary.

People buy ready-made food at Market 26, Tan Trieu Ward, Dong Nai Province. Photo: An Yen

According to the Food Safety Department ( Ministry of Health ), safe food is food with a clear origin, free from prohibited chemicals, pesticide residues, and not spoiled or contaminated with microorganisms.

Some tips for choosing safe food include: For meat, prioritize pieces with a natural pink color, a dry surface, and no strange odors. For seafood, fresh fish should have clear eyes, red gills, and firm flesh; live or iced shrimp should have firm bodies and not be discolored. Vegetables and fruits should be of medium size, fresh, and not bruised. Vegetables that are excessively green and glossy may have been treated with growth stimulants or pesticides improperly. For packaged foods, carefully check the labels, production date, expiration date, place of production, and food safety certification marks.

To ensure safe food purchases, Deputy Director of the Dong Nai Provincial Department of Health , Vo Thi Ngoc Lam, advises people to prioritize buying food from stores with food safety certificates and that are regulated by law. Only choose products with intact packaging, clearly stating the product name, ingredients, manufacturer, production date, and expiration date, and prioritize products that have undergone quality testing. Choose food with VietGAP certification or other indicators of tested quality. For frozen food, only buy frozen products with intact packaging, not torn, without thick ice layers or signs of thawing and refreezing. Do not buy expired or near-expired products.

An Yen

Source: https://baodongnai.com.vn/xa-hoi/y-te/202601/bi-quyet-lua-chon-thuc-pham-an-toan-08d1c77/