29.05.2025 13:11
The Ministry of Agriculture and Forestry added 42 new products to the list of "fraudulent" and "health-hazardous" foods in its update dated May 28, 2025. Among these products, there were 4 different brands of sausage. While a harmful coloring substance was detected in one product, meat fraud was noted in the others.
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The lists of "Counterfeit and Adulterated Foods" and "Foods Harmful to Health," published on the website of the Ministry of Agriculture and Forestry and closely monitored, have been updated once again. In the latest update, the ministry revealed 42 new products, among which 4 sausage brands drew significant attention.
THE PRODUCTS TO BE RECALLED AND THE IDENTIFIED FRAUDS ARE AS FOLLOWS;
- AFYONKARAHİSAR EFEM (ERTÜRK MEAT AND MEAT PRODUCTS): It was determined that soy and mechanically separated poultry meat were used in the sausages of this brand.
- Kısmetoğlu Beyti – Chicken Sausage: The product contained offal of the stone type. Although these contents were not listed on the label, their use was considered "adulteration."
- Yaşarbey Brand Sausage: Both mechanically separated poultry meat and harmful food coloring were detected in the product. Therefore, it was decided to recall the product.
- Gold Beef Gourmet (KISMETOĞLU BEYTİ MEAT AND MEAT PRODUCTS – Beytullah Yeşilçayır): Although the label stated "beef," it was found that the product contained poultry meat.
TO BE RECALLED FROM THE MARKET
The ministry announced that these products would be recalled from the market and invited citizens to be cautious about label information. It was also reported that legal actions would be initiated against companies that violate food safety.
WHAT SHOULD HEALTHY SAUSAGE BE LIKE?
1. Meat Quality and Content
- Single type of meat: Healthy sausage should contain 100% beef (or another single type of meat specified on the label). Additives such as poultry meat, offal, or stone should not be present.
- Fat content should be balanced: The fat content of the meat should not be excessive (ideally not exceeding 25%).
- There should be no soy or starch additives.
2. Avoid Additives and Preservatives
- Sausages containing monosodium glutamate (MSG), nitrate/nitrite salts, artificial preservatives, and coloring agents should be avoided.
- Products that use harmful food colorings should definitely be avoided.
3. Natural Spices and Fermented Production
- Healthy sausages are prepared with natural spices (cumin, black pepper, garlic, red pepper flakes).
- Sausages produced by fermentation methods (traditional drying) should be preferred over thermal processing. This method is considered more natural.
4. Label Reading and Reliable Brand
- The ingredient list should be short and understandable.
- The producing company should be listed in the approved registration system of the Ministry of Agriculture and Forestry.
- The statement "100% beef" should be present, and the company's name should be clearly written.
5. Storage and Appearance
- It should be in vacuum packaging; if the packaging is swollen, it should not be purchased.
- The color should not be bright red but close to natural dark brown (excessively red raises suspicion of coloring).
- The texture of the meat should be firm, not too soft.
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