Experts sound the alarm: Here's what the Albanians are eating.

Food security expert Dritan Laci says there are many problems that endanger the health of citizens. Concerns begin from measuring and identifying animals, to transporting them to slaughterhouses, or the process of slaughtering and storing meat.

Respecting these linkes, including the time of storage meat in refrigerator environments, is essential for safe and quality meat.

“Masagamination in refrigerator environments immediately after the slaughter is needed to have good meat quality. It should then be left 24-48 hours before it can be sold”.

Another concern for him is the failure of waste from slaughtering animals. Often they are thrown into the rivers, becoming a source of infection and disease for citizens.

No treatment can be given to animals being slaughtered. We're at zero level in this part. The remains are thrown into streams or rivers. becoming a source of infection and disease”.

We remember that a few days ago, Agriculture Minister Niko Peleshi warned the launch of checks at each slaughter, warning their closures that do not meet standards.