Russia: Primorsky branch of NCBRP confirmed the quality and safety of culinary fish products weighing over 60 tons

Published 2024년 10월 23일

Tridge summary

The article highlights the inspection reports by the Primorsky branch of the Federal State Budgetary Institution "NTsBRP" on the quality and safety of hot and cold smoked fish products from January to October 23, 2024. A total of 60.5 tons of these products across 28 batches, including fish species like flounder, pink and chum salmon, pollock, mussels, greenling, eel fillets, squid, and herring, were inspected. These inspections were conducted under the technical regulations of the Customs Union to ensure compliance with safety standards such as microbiological and organoleptic indicators, parasite purity, and other requirements. The inspection involved testing samples from manufacturers in the Primorsky and Khabarovsk Krais, the Jewish Autonomous Region, and China, and all 28 batches met the specified quality and safety standards.

Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

From the beginning of January to October 23, 2024, the Primorsky branch of the Federal State Budgetary Institution "NTsBRP" subordinate to Rosselkhoznadzor confirmed compliance with quality and safety requirements for 28 batches of hot and cold smoked fish culinary products with a total weight of 60.5 tons. In particular, studies were conducted on products from manufacturers from Primorsky and Khabarovsk Krais, the Jewish Autonomous Region, as well as an enterprise from China. Samples were taken by state inspectors of the Primorsky Interregional Administration of Rosselkhoznadzor as part of quality control and food safety monitoring. In total, specialists from the testing laboratory conducted 346 studies of 27 types of hot and cold smoked products - flounder, pink salmon, chum salmon, pollock, mussels, greenling, eel fillets, squid carcasses and tentacles. Herring is most often sent for studies. Of the 28 batches checked by specialists, 8 are batches of hot and cold smoked ...

Source: Fishretail