the conclusions of the study showed that among all examined in the second half of last year by the inspection batch of meat products 14.5 percent. It found inconsistent with the declarations of the so-called. physical and chemical parameters. They were, among others, different composition than set by the manufacturers.
It was found in them, for example, the presence of unlabelled raw materials – such as pork, poultry, beef and mechanically separated meat. The latter is generally the worst quality, because it is composed of cartilage, tendon, fat, poultry skins. In controlled products we found also overestimated the water content, fat and salt and understate protein. But this is not abuse.
Among audited by IJHARS batch of meat products 24.1 percent. It was poorly marked. Manufacturers Extend them unduly shelf life of certain products. They served sometimes misleading consumers as to the methods of manufacture and composition of the products. Their names used inadequate terms such as sausage, ham grandma, from the thatch, peasant, familiar, domestic, rural and traditional, despite the lack of evidence of traditional methods of production.
– Observed irregularities do not apply generally large companies – said prof. Andrew Pisula from the School of Life. In his view, companies such strongly care about their image and strictly follow the procedures laid down in their production standards. They also have specialists who deal exclusively monitoring legislation on the labeling of goods on labels. In addition, large companies sell their products mainly in large retail chains, which also examine whether the product is consistent with the declarations of the manufacturer.
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– the problems occur primarily in medium-sized and small businesses – says prof. Pisula. In his opinion, these companies sometimes less carefully monitor the marking of their products, which has a dramatic impact on the situation of frequent changes in regulations on the quality meats. For this there is no adequate system that would transmit companies to changes in regulations – emphasizes prof. Pisula.
The most important is the raw material, which is more than 70 percent. the cost of meat production. In this case, it is extremely difficult for an appropriate standardized chemical composition – the water content, protein and fat. Big plants have a device that quickly determine the composition of the raw material. But the simplest of them costing approx. 250 thousand. zł, and the most sophisticated up to one million dollars. Small businesses can not afford such an expense. They estimate the chemical composition visually. And although the differences are not large, they are captured by IJHARS – says prof. Pisula.
There is also a certain group of producers who knowingly falsifies declared the goods or provides incomplete or inaccurate information on labels. All this, in order to maintain customer and hide the truth about the real composition of the product – the idea is to hide from the customer poor product quality, while offering a low price.
But the fact is that the scale of irregularities over the years decreases. Last year, the percentage of lots checked meat products which do not meet manufacturers’ declarations, was 6.5 percentage points. less than in the previous year, and correctly labeled by 7.1 percentage points. smaller.
The irregularities also occur in other industries, including in the bakery. After checking the IJHARS 148 bakery improper labeling was demonstrated in 39.9 percent. batch of bread. For example, in the list of its components is not administered certain raw materials used as improvers. Importantly, in the baking industry the percentage of incorrectly labeled batches of bread was in the last year by 8.1 percentage points. higher than in the previous year.
Janusz K. Doe
22/03/2016
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