Foods sold in open conditions are not always considered healthy.
Medianews.az reports, citing Milli.Az, that the main factor in food safety is related to the production and storage conditions of the product.
Products sold openly often remain outside the control and registration system. This leads to reduced transparency in their production and distribution stages and increases various risks. Especially in such foods, microbiological hazards are more frequently observed.
It is noted that processes such as heat treatment and fermentation increase the safety of foods. According to scientific approaches, these methods help reduce harmful microorganisms and allow for safer consumption of the product.
At the same time, the uncontrolled production of openly sold spices and products like raw milk increases the risk of harmful substances such as mycotoxins and aflatoxins forming. In this regard, it is considered more appropriate to prefer packaged products.
Studies emphasize that food-origin risks often do not appear immediately but manifest over a long period. Some harmful substances accumulated in the body over time can have toxic effects and cause serious diseases, including cancer.
In addition, it is noted that food preparation methods also affect health. Harmful compounds may form in foods cooked at high temperatures and under intense smoke. Especially the substances in the smoke generated when cooking meat close to the fire on a barbecue are reported to pose health risks.
It is stated that packaged products are more reliable and it is possible to obtain information about the product’s origin and production process through barcode systems.
Consumers are advised to be cautious when selecting products. It is considered essential not to buy canned goods with damaged, rusty, bent, or swollen packaging and to avoid consuming suspicious foods.