Este sigur s\u0103 m\u0103n\u00e2nci puiul r\u0103mas? Ce trebuie s\u0103 \u0219tii<\/p>\n
Ni s-a \u00eent\u00e2mplat tuturor: \u021bi se face poft\u0103 de o gustare t\u00e2rzie \u0219i te g\u00e2nde\u0219ti la puiul sau carnea de vit\u0103 r\u0103mas\u0103 de la cin\u0103. Dar, \u00eenainte s\u0103 te apuci, merit\u0103 s\u0103 te \u00eentrebi: este sigur de m\u00e2ncat?<\/p>\n
Ce \u00eenseamn\u0103 \u201ezona de pericol\u201d<\/strong> Puiul \u2013 un teren ideal pentru bacterii<\/strong> Carnea de pas\u0103re con\u021bine adesea bacterii care necesit\u0103 temperaturi ridicate pentru a fi distruse complet.<\/p>\n<\/li>\n Chiar \u0219i dup\u0103 g\u0103tire, contaminarea se poate produce din nou prin contact cu aerul, ustensilele sau suprafe\u021bele murdare.<\/p>\n<\/li>\n Unele bacterii sau toxinele produse de acestea nu sunt distruse doar prin re\u00eenc\u0103lzire. Odat\u0103 ce s-au \u00eenmul\u021bit, pot produce toxine rezistente la c\u0103ldur\u0103.<\/p>\n<\/li>\n<\/ul>\n C\u00e2t \u00eenseamn\u0103 \u201eprea mult\u201d?<\/strong> Carne g\u0103tit\u0103 (inclusiv pui):<\/strong> poate sta la temperatura camerei cel mult 2 ore<\/strong> \u00eenainte de a fi pus\u0103 la frigider.<\/p>\n<\/li>\n Dac\u0103 temperatura ambiental\u0103 este ridicat\u0103 (peste 32\u00b0C):<\/strong> timpul sigur scade la maximum 1 or\u0103<\/strong>.<\/p>\n<\/li>\n<\/ul>\n \u201eTemperatur\u0103 ambiental\u0103\u201d se refer\u0103 la temperatura obi\u0219nuit\u0103 dintr-o buc\u0103t\u0103rie sau dintr-un spa\u021biu \u00eenchis, nu la c\u0103ldur\u0103 excesiv\u0103.<\/p>\n Dup\u0103 ce aceast\u0103 perioad\u0103 trece, carnea trebuie aruncat\u0103<\/strong>, chiar dac\u0103 pare sau miroase bine. Aspectul \u0219i mirosul nu sunt indicatori siguri ai contamin\u0103rii bacteriene.<\/p>\n Refrigerare \u0219i p\u0103strare corect\u0103<\/strong> Pune-le la frigider imediat dup\u0103 g\u0103tit (sau servire), ideal \u00een cel mult 2 ore. \u00cen zilele caniculare, chiar mai repede.<\/p>\n<\/li>\n Folose\u0219te recipiente ermetice, plate, pentru a se r\u0103ci mai rapid \u0219i a fi protejate de contaminare.<\/p>\n<\/li>\n P\u0103streaz\u0103 puiul g\u0103tit la frigider cel mult 3-4 zile<\/strong>. Dup\u0103 aceast\u0103 perioad\u0103, bacteriile pot \u00eencepe s\u0103 se dezvolte chiar \u0219i la frig.<\/p>\n<\/li>\n Dac\u0103 \u0219tii c\u0103 nu \u00eel vei consuma \u00een acel interval, congeleaz\u0103-l<\/strong>. Congelarea opre\u0219te dezvoltarea bacteriilor.<\/p>\n<\/li>\n<\/ul>\n Despre re\u00eenc\u0103lzire<\/strong> C\u00e2nd re\u00eenc\u0103lze\u0219ti, asigur\u0103-te c\u0103 puiul este bine p\u0103truns, fierbinte p\u00e2n\u0103 \u00een interior.<\/p>\n C\u00e2nd e\u0219ti \u00een dubiu, mai bine arunc\u0103<\/strong> puiul a stat afar\u0103 mai mult de 2 ore (sau 1 or\u0103 dac\u0103 e foarte cald),<\/p>\n<\/li>\n a fost expus la c\u0103ldur\u0103,<\/p>\n<\/li>\n nu \u0219tii exact de c\u00e2t timp e afar\u0103,<\/p>\n<\/li>\n sau are un miros suspect ori o textur\u0103 lipicioas\u0103,<\/p>\n<\/li>\n<\/ul>\n atunci arunc\u0103-l.<\/strong><\/p>\n Pe scurt:<\/strong> Este sigur s\u0103 m\u0103n\u00e2nci puiul r\u0103mas? Ce trebuie s\u0103 \u0219tii Ni s-a \u00eent\u00e2mplat tuturor: \u021bi se face poft\u0103 de o gustare t\u00e2rzie \u0219i te g\u00e2nde\u0219ti la puiul sau carnea de vit\u0103 r\u0103mas\u0103 de la cin\u0103. Dar, \u00eenainte s\u0103 te apuci, merit\u0103 s\u0103 te \u00eentrebi: este sigur de m\u00e2ncat? Ce \u00eenseamn\u0103 \u201ezona de pericol\u201d\u201eZona de pericol\u201d […]<\/p>\n","protected":false},"author":1,"featured_media":10704,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-10703","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-diverse"],"_links":{"self":[{"href":"https:\/\/bumzi.ro\/index.php?rest_route=\/wp\/v2\/posts\/10703","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bumzi.ro\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bumzi.ro\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bumzi.ro\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bumzi.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10703"}],"version-history":[{"count":1,"href":"https:\/\/bumzi.ro\/index.php?rest_route=\/wp\/v2\/posts\/10703\/revisions"}],"predecessor-version":[{"id":10705,"href":"https:\/\/bumzi.ro\/index.php?rest_route=\/wp\/v2\/posts\/10703\/revisions\/10705"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bumzi.ro\/index.php?rest_route=\/wp\/v2\/media\/10704"}],"wp:attachment":[{"href":"https:\/\/bumzi.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10703"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bumzi.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10703"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bumzi.ro\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10703"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\u201eZona de pericol\u201d se refer\u0103 la intervalul de temperatur\u0103 cuprins \u00eentre 4\u00b0C \u0219i 60\u00b0C.
\u00cen acest interval, bacterii precum Salmonella<\/strong>, E. coli<\/strong> \u0219i Staphylococcus aureus<\/strong> se pot \u00eenmul\u021bi extrem de repede, dubl\u00e2ndu-\u0219i num\u0103rul la aproximativ fiecare 20 de minute, \u00een condi\u021bii favorabile.
De aceea, atunci c\u00e2nd carnea g\u0103tit\u0103 r\u0103m\u00e2ne prea mult timp \u00een acest interval, riscul de contaminare cre\u0219te semnificativ.<\/p>\n
Puiul este deosebit de periculos din mai multe motive:<\/p>\n\n
Conform recomand\u0103rilor standard privind siguran\u021ba alimentar\u0103:<\/p>\n\n
Pentru a reduce riscul \u0219i a p\u0103stra resturile \u00een siguran\u021b\u0103:<\/p>\n\n
Re\u00eenc\u0103lzirea poate distruge unele bacterii, dar nu \u0219i toxinele<\/strong> pe care acestea le-au produs c\u00e2t timp carnea a stat afar\u0103 prea mult. Odat\u0103 ap\u0103rute, aceste toxine pot provoca \u00eembolniri chiar dac\u0103 bacteriile au fost omor\u00e2te.<\/p>\n
Mai bine previi dec\u00e2t s\u0103 tratezi. Dac\u0103:<\/p>\n\n
Carnea g\u0103tit\u0103 care st\u0103 la temperatura camerei mai mult de 2 ore (sau 1 or\u0103 dac\u0103 e foarte cald) devine riscant\u0103.
Puiul este cu at\u00e2t mai periculos din cauza tipurilor de bacterii \u0219i toxine implicate.
Refrigerarea rapid\u0103, depozitarea corect\u0103 \u0219i consumul \u00een c\u00e2teva zile sunt cheia siguran\u021bei alimentare.<\/p>\n","protected":false},"excerpt":{"rendered":"