How is food killing Albanians: Painted meat, butter with palm oil and milk with aflachtin

Food security is a very touching problem in the country where the alarm is constantly given for certain products from hormones to vegetables and fruits to banned chemical agents to others.

In a recent study by Albanian Food Industry, meat is found to be sold on the market, which is fried with dyes while salmonella samples have been recorded.

Part of the Study

Colored meat

The study took stock of meat class products, where at least 15 %s of the surveyed products resulted in high microbial loads.

This shows that the sanitation conditions in which the meat is stored, transported, or processed are not according to parameters permitted by national and international norms. 20% of them resulted in possible presence of dyeers of the 120. This element serves to make the meat seem as fresh as possible” says in the study.

But despite the above elements it seems that one of the samples received for testing has also proved positive to salmonella.

Olive oil? Selling as such but not really

In terms of analysed oils, their parameters resulted within rates for 80% of them. For one of the tested olive oils, its parameters did not match those of olive oil, spectrofotometric examination, and external fatty acid metrics resulted outside the norm.

The low percentage of oleic acid indicates that this is not olive oil. This shows that the subject contrary to the law trades a product that labels do not match the material” is said in the study.

The Milk With Palm - Oil Alythoxy and butter

In the analysis, milk and its byproducts have been taken from both eight products and byproducts (25 %) resulted in aflachtin, (one of the tested milk products and one of the yogurt products). “Alflatoxin M1 is found in dairy products and is one of the most dangerous toxins in existence [10]. It can cause liver damage and cancer resulting from the activism of P450 in the epoxide, which affects 28 DNA [9].

While village milk traded in the 1.5kg bidon resulted in high microbial loads. This shows that the process of milking, packing, and/or conservation does not respect national and international parameters.

One of the butter products with the amount of oleic acid higher than the allowed rates, while one of the cheese products with the amount of palm acid higher than the allowed rates. This indicates that the subject contrary to Article 36 of the food law does not indicate the ingredient palmweaí on the label. Other products do not present problems” underline study.

The same publication highlights the role of institutions controlling the food chain, which manifests problems related to overlapping competencies to legal shortcomings as well as reduced staff knowledge that come as the effect of their instability in office from frequent movements.