The Tet holiday is a time when a wide variety of foods are brought to the market for sale. It is important to exercise caution when making purchases to avoid buying poor quality food.

Pork

One can differentiate between fresh pork and spoiled pork that has been treated with chemicals based on the following criteria:

When examining the meat, look for a fresh pink color, well-formed meat strands, absence of any unusual odors, and a soft and sticky texture. The meat cut should be dry with a slight crispness and firmness, accompanied by a soft layer of white fat.

To determine the freshness and quality of meat, gently press your index finger onto its surface. If it creates a temporary dent without leaving any marks when you lift your finger, you can rest assured that the meat is fresh and delicious.

Chicken

When selecting pre-prepared chicken, opt for specimens with a small and compact body, as well as firm breast meat. The skin should naturally have a yellow hue, ranging from ivory white to bright yellow. Our chickens feature pale yellow skin, with darker yellow patches located primarily on the breasts, wings, and back.

To ensure that you are purchasing chicken of high quality, it is important to be cautious of water-injected products. To conduct thorough examination, use your hand to gently press the suspicious areas where water might be injected, such as thighs and back. If the texture feels unnaturally soft, slippery, or deformed, it is advised to refrain from making a purchase.

If you are looking to purchase fresh and delicious chicken, it is recommended to thoughtfully select a live chicken and request the seller to professionally slaughter it at the time of purchase. By following this method, you can ensure the meat you receive is both fresh and flavorful, while avoiding any concerns regarding the purchase of unhealthy or artificially colored chicken.

When selecting live chickens, opt for those that display bright eyes, a fresh red comb, glossy feathers, small feet, and firm breasts. Conversely, avoid chickens that exhibit shed feathers, running droppings, a pale comb, sleepy or closed eyes, a white anus, watery excrement, or excrement that adheres.

Beef

Selecting beef is similar to selecting pork. Fresh beef tends to have a vibrant red color (avoid dark red beef as it may not be fresh) and its meat should be tender, elastic, and slightly sticky without being slimy. It is important to note that beef carries a higher risk of tapeworm infection compared to pork. Consequently, consumers should steer clear of beef cuts that have small membranes between the meat and the steak during the purchasing process.

The quality of beef can be assessed based on its freshness, color, tenderness, and elasticity.

If the meat has been soaked in urea or exposed to ice, its texture will become firmer to the touch, rather than retaining its original soft and sticky consistency.

When selecting seafood, it is recommended to opt for freshly caught options that are still swimming in water, such as fish, shrimp, and crab. However, if choosing fish that is no longer alive, it is important to inspect certain qualities. Look for fish that exhibits a vibrant red color, clear eyes, a firm mouth, and compact meat that is not mushy.

When purchasing eggs, it is recommended to source them from trusted individuals or reputable retailers that specialize in the sale of live poultry. As an alternative, you can assess the freshness of an egg by holding it up to a light source (such as the sun or electric light). A fresh egg will exhibit a pinkish color inside, have an air sac no larger than 1cm, and feature a distinct border surrounding the contents. These criteria indicate a high-quality egg.

If there are any blood spots or small threads inside the egg, it indicates that the egg has been stored for an extended period of time and may be contaminated with worms.

Fruits and Vegetables

Select fresh and high-quality vegetables that exhibit a vibrant green hue. The leaves should possess a desirable firmness, and for root vegetables, avoid excessively large specimens. Ensure the vegetables are free from any signs of damage, such as dents, scratches, or bruising on the stem tip.

When selecting fruits and vegetables, please be cautious of any visual cues that may indicate the presence of pesticides or chemicals. This includes spots or white marks on the leaves, stem, fruit, or stem of the fruit. Additionally, avoid choosing produce that emits unusual smells as this could be a result of pesticide spraying. It is important to prioritize your health and wellbeing by selecting produce that is free from harmful contaminants.

To ensure hygiene and safety, it is important to properly clean vegetables before cooking or consuming. We recommend washing the vegetables thoroughly with clean water, preferably under running water. For root vegetables and fruits, it is advisable to soak them in saltwater for approximately 15-20 minutes. Additionally, peeling the produce can help minimize the presence of pesticides.

(According to VTC News)

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