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08.03.2024 - Foods

Stiftung Warentest examines fish sticks: finding of 3-MCPD

In the March 2024 edition of Stiftung Warentest, 11 fish sticks, 4 baked fish sticks, and 4 vegan alternatives were tested. Among others, the following investigations were conducted:

Sensory examination:
For the assessment of key parameters, the sensory tasting of the samples was crucial. Here, the fish sticks were tasted by trained examiners for appearance, smell, taste, texture, and mouthfeel. In addition, the fish sticks were checked for fish paste and bones. No fish paste was found, and only in isolated cases was a large bone detected.

3-MCPD:
3-MCPD is formed when vegetable oil is heated to high temperatures. Entry routes can include the refinement of frying oils, the frying process, and preparation. 3-MCPDs can be converted into free 3-MCPD during digestion, which may be carcinogenic. In about 60% of the samples, conspicuous levels led to devaluation.

Microbiological examinations:
The products were also tested for total germ count, Salmonella, presumptive Bacillus cereus, E. Coli, and coagulase-positive staphylococci. These were predominantly rated as good. Further information on the germs can be found in our FAQ.

You can find the full report in the Stiftung Warentest Issue No. 03/2024.

In our Tentamus laboratories, we regularly conduct tests for various contaminants such as 3-MCPD and Salmonella. We provide you with quick and reliable results.

For questions, our customer advisors are very happy to assist you.

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