If a new brand of caviar was already packed into its final container size before the point of import how could the authorities at the first port of entry into the country or into the European Union...

If a new brand of caviar was already packed into its final container size before the point of import how could the authorities at the first port of entry into the country or into the European Union have confidence it was a safe product to allow in? Although on the face of it one might anticipate that black market caviar would be of inferior quality, is that justified when considering only its microbiology?