April 3 13:00
Specialists from the Krasnoyarsk branch of the Federal State Budgetary Institution “TsK Agroindustrial Complex” discovered dangerous microorganisms in fish products.
In total, in the first quarter of 2026, as part of food production control, the laboratory received more than 100 samples of fish products from local producers for research. Frozen and processed fish were tested for quality and safety – liver, steak, trout fish soup set, pink salmon fillet, lightly salted sockeye salmon fillet, trout and herring, spicy salted sprat, pieces of herring in oil, preserved fish, hot smoked mackerel and cold smoked herring, as well as seafood – squid, shrimp, mussels, octopus tentacles.
“794 studies were carried out on microbiological, parasitological, physicochemical indicators, the presence of dyes, toxic elements, radionuclides, residual amounts of pesticides, antibiotics, GMOs, etc. As a result, in 11 samples of fish products, discrepancies were identified in terms of quality indicators, such as the mass fraction of water and the mass fraction of fat, as well as microbiological indicators – coliform bacteria and mesophilic aerobic and facultative anaerobic microorganisms were detected. The information was communicated to the Rosselkhoznadzor department for taking the necessary measures,” said chief specialist of the inspection body Alena Gryaznova.
Coli bacteria — This is a broad group of microorganisms that can enter products in a variety of ways. For example, from polluted water bodies and bottom silt, which causes contamination of the body surface of fish; or during cutting, microbes from the abdominal cavity enter the carcasses; from untreated hands and under unsanitary production conditions. If the raw material has been contaminated with these bacteria, then they do not die when frozen. Consumption of such products can cause intoxication, nausea, vomiting, etc.
Mesophilic aerobic and facultative anaerobic microorganisms are indicative microflora, by the quantity of which one can judge the safety of the product and the sanitary condition of the enterprise. A large number of them indicate violations of hygiene standards and technological conditions of production, timing and temperature conditions of storage, transportation and sale. Such foods can be dangerous due to food poisoning and gastrointestinal problems.
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