Dangerous luxury: bacteria found in red caviar from several manufacturers
Roskachestvo conducted a large-scale inspection of red caviar before the New Year holidays and identified bacteria from the E. coli group in the products of five well-known brands. The problems arose not at the stage of fishing, but during processing and packaging, Rosrybolovstvo emphasizes. Retailers are already responding by strengthening supplier audits, and consumers are checking the product more thoroughly before buying. Details can be found in the Izvestia article.
Why were bacteria detected in red caviar?
Roskachestvo has identified E. coli group bacteria in red caviar from five brands. These are the Moscow Fish Processing Plant, the Russian Sea, the Red Gold, the Delicatessen and the Red Caviar. At the same time, no pathogenic microorganisms were found in the rest of the brand's products and, in general, no violations of sanitary standards were recorded in fishing farms.
Rosrybolovstvo emphasizes that the violations identified do not relate to fishing, but to the technological processes of processing and storage at the stages of packaging. Experts suggest that the problem may appear at the stage of product control.
— The inconsistencies identified by Roskachestvo relate to the technological processes of processing and storage at the production facilities of companies purchasing fish products for packaging. No such violations have been detected at enterprises engaged in salmon fishing and aquaculture," said Dmitry Klokov, a spokesman for the Federal Agency for Fisheries.
He emphasizes that premature statements without a comprehensive interdepartmental review can undermine confidence in bona fide manufacturers. Rosrybolovstvo has already sent appeals to Rospotrebnadzor and the prosecutor's office for a legal assessment of the situation and taking action.
Causes and consequences: where the failure occurs
The market reacts to the check nervously. According to the analysts interviewed, it's not so much about "isolated" violations as about systemic weaknesses in production discipline.
— Even large and well—known companies are not immune from failures: cost savings, packaging errors, imperfection of internal control - all this is a human factor. The lack of transparency of the chains and weak responsibility allow some producers to violate standards, hoping to avoid consequences," the National Center for the Safety of Fish and Agricultural Products (FSBI APK Natsryba) explained to Izvestia
The organization recalls that the Rosselkhoznadzor is already actively suppressing such practices with the help of the VetIS FGIS system, which monitors each stage of delivery.
"Even reputable brands are not immune from human error," agrees Vladimir Vinogradov, CEO of Pro—Vision Communications. — About 15% of the tested samples of well-known brands turned out to be unsafe earlier, and this shows how difficult quality control is even for companies with a strong reputation.
He adds that government research plays a crucial role in building customer confidence.
According to VTsIOM, about 60% of Russians consider Roskachestvo inspections to be objective, which directly affects the market and the fate of specific brands.
Geography of problems: complaints are not directed at fishermen
The professional community of fishermen believes that caviar contamination situations do not occur in the fishery. The head of the Union of Fishermen of Primorye, Georgy Martynov, emphasizes: fishing enterprises deliver the catch in the form of frozen raw materials, and caviar is already produced in the central regions.
— Violations are likely to occur at the processing stage. The fish is delivered in good condition, and the problems are already evident in the workshops," Martynov notes. — It can be compared to poisoning in a restaurant: the fault lies not with the meat processing plant, but with the one who prepared the dish.
He draws attention to the Mercury state system, which ensures full traceability of each shipment: from the mining vessel to the counter.
According to Martynov, with such transparency, it is not difficult to find the source of violations — it is only important that inspections at processing plants are regular and strict.
Retail and responsibility: quality control in defense
Large chains emphasize that they independently build verification systems and do not blindly rely on the reputation of suppliers.
— Caviar production is a multi—stage process with dozens of links: fishing, processing, packaging, logistics, — says Marina Yakusheva, Director of Quality at AUCHAN Retail Russia. — We carry out site audits, laboratory tests, and control the goods before and after entering the store. This minimizes quality risks.
She notes that Roskachestvo's independent tests are now becoming a market regulatory tool in their own right.
— Buyers closely monitor the results of such inspections. This pushes manufacturers to raise standards, and the market to pure competition. We welcome such transparency, it helps to protect our customers," says Marina Yakusheva.
A similar position is taken by the METRO press service. They stated that the network places "high demands on suppliers under their own brands."
"We control production at all stages, so the caviar on our shelves, according to Roskachestvo, fully complies with the standards and took first place in the rating," the company said in a statement. — Each case of nonconformity is analyzed comprehensively: not only production is taken into account, but also transportation, storage, and sale. Violations of microbiological standards are usually related specifically to logistics and trading conditions.
The company insists that the credibility of the verification system depends on the regularity and complexity of assessments — single batch studies do not provide a complete picture.
Science and regulations: control should start with GOST
Experts from specialized universities remind that the quality of caviar is determined at the stage of regulatory regulation.
— Red caviar in Russia is subject to two key GOST standards: 31794-2012 and 18173-2004, — says Nina Myasishcheva, Doctor of Agricultural Sciences, Associate Professor at Moscow Polytechnic University. — They set standards for salt content, packaging, labeling and explicitly prohibit urotropin (E239), previously used as a preservative.
Myasishcheva also recalls the new "Fair Sign" labeling system, which has been mandatory since 2024. Labeling allows you to trace the path of each jar to the buyer and eliminates counterfeiting from the market.
Market and trust: the test of quality
The problem, according to observers, lies not in isolated cases, but in the loss of customer confidence in this category of goods.
— When a consumer hears that E. coli has been found in caviar, he stops trusting not only the brand, but the entire segment. As a result, demand is falling, and even responsible companies are affected," market analysts explain.
Agribusiness market expert Anna Vasilyeva is confident that such publications, on the contrary, contribute to the improvement of the industry in the long term.
— Open inspections strengthen trust in government agencies and discipline manufacturers. Violators lose ground, and transparent companies win — this is a natural mechanism of self—regulation," she says.
Many experts agree: trust in control and the level of responsibility of a business are becoming the new currency of the market. Without them, the sustainable development of the industry is impossible.
The consumer comes first
How to choose a safe caviar. A question that sounds more relevant today than ever.
— It is worth choosing products from trusted sellers, paying attention to the labeling and expiration dates. More than 80% of food poisoning occurs due to improper storage or sale of goods, - emphasizes Vladimir Vinogradov.
Nina Myasishcheva gives similar advice.
— Do not take caviar with your hands and without labeling. It is important to check the codes on the jar, the integrity of the lid, and the absence of swelling.
According to her, buyers should focus on the labeling, timing, appearance and consistency of caviar when choosing. Safe caviar is crumbly, with whole eggs and a marine aroma. Artificial eggs are hard and have no core, whereas natural eggs are crumbly and burst with light pressure. If the product is liquid, with an unpleasant odor or delamination, this is also a reason to cancel the purchase.
Today, even the largest companies recognize that single control is insufficient, and consumer awareness is a powerful tool against counterfeiting and the risk of bacterial contamination of products.
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