epidemia din Germania cu e. coli

danielag spune:

en_kvinna, amandoi aveati dreptate.

Carnea se taie pe un fund separat fata de cel pe care tai legumele. Daca tai carne cu un cutit, nu tai cu el legume fara sa il speli. Nu pui mana pe carne si apoi te apuci sa faci salata. Asta pentru ca la temperatura camerei pe carne se pot dezvolta bacterii pe care daca le ingerezi poti sa faci toxiinfectie alimentara. Nu are legatura cu cat de controlata e ferma de unde provine carnea.

Edit ca sa spun ca din aceleasi motive nici nu e indicat sa pui legumele direct in chiuveta sa le speli. Poti folosi o farfurie mare / bol in care pui legumele si apoi le pui in chiuveta sa le speli. Buretii de spalat vase se schimba cat mai des.
Eu folosesc pe post de tocator / fund niste farfurii mari de sticla termorezistenta pe care le pot spala cu apa fierbinte, ca sa evit tocatoarele de plastic sau lemn, ca nu imi place cum se curata.

jenn spune:

Cred ca lui ii era teama de salmoneloza.

en_kvinna spune:

Da mi-a explicat si de salmonela. Oricum de atunci am manevratul puiul in stilul sau, dar in Romania niciodata nu mi s-a tras atentia sau sa mi se spuna ca gresesc. Poate nu m-a vazut cine trebuia.Niciodata nu am acordat o atentie deosebita cum spal/gatesc alimentele. Se pare ca trebuie sa imi revizuiesc atitudinea.

simplyana_m spune:

Da, e valabil, speli ustensilele folosite la carne inainte de a le folosi la legume, daca legumele urmeaza sa fie consumate crude. Daca le prepari termic si pe ele, nu mai are sens precautia asta.

http://www.lucamic.blogspot.com/

ladyJ spune:

Despre asta vroiam sa scriu si eu.

Iti aduci aminte, era acum vreun an-doi un subiect pe aici despre igiena ? Am discutat mult acolo despre igiena gatitului. Imi aduc aminte ca erau multe fete care se intrebau siderate de ce nu e bine sa pui legumele direct in chiuveta. Am vorbit despre si s-au lamurit.

In bucatarie sunt MAI MUTLTE bacterii decat in baie, la toaleta! Buretii de bucatarie, daca nu-s schimbati des, colcaie de microorganisme.

Pe de alta parte, sa nu cadeti in extrema cealalta si sa dezvoltati vreo obsesie cu curateania si dezinfectatul. Nici asta nu e sanatos, dar deloc.

capcaunul spune:

OK. Taiem vegetalele din meniu. Dar nici carne?
Tineti minte: bacteriile sunt dintotdeauna stapanele Terrei. Restul, efecte colaterale ale poluarii cu oxigen a atmosferei de catre aceste bacterii.

olim spune:

interesant e ca tot E=coli e bacteria care a imbolnavit 6 copii cu varste intre 18 luni si 6 anihttp://fr.news.yahoo.com/une-viande-allemande-suspect%C3%A9e-dans-des-cas-coli-141848261.html
produse nemtesti, din Lidl
vreo sugestie
daca francezii nu au murit de la salata si castravetii spanioli, niste carne nemteasca pentru ei

lorelaim spune:

TV5 Monde a explicat f clar si frumos aseara la telejurnal: carnea din hamburgherul cumparat in Lidl este de provenineta INTERNATIONALA (din vreo 5 tari europene) si este impachetata de catre o firma franceza in Franta. Carnea a fost - cel mai probabil - infestata la "baza" (abatorul de provenienta) - atunci cand carcasa unui animal a atins "continutul" vreunui intenstin care s-a spart in procesul de golire al intestinelor si stomacului din carcasa. Este imposibil sa se poata "trasa" cu exactitate de unde provine carnea infestata deoarece este amestecata...

"Healthy beef and dairy cattle may carry the E. coli germ in their intestines. The meat can get contaminated with the germ during the slaughtering process. When beef is ground up, the E. coli germs get mixed throughout the meat." din art:
http://familydoctor.org/online/famdocen/home/common/digestive/disorders/242.html

si in continuare:
"How can I keep from getting E. coli infection?

You can help prevent this infection by handling and cooking meat in a safe way. For your protection, follow these rules:

•Wash your hands carefully with soap before you start cooking.
•Cook ground beef until you see no pink anywhere.
•Don't taste small bites of raw ground beef while you're cooking.
•Don't put cooked hamburgers on a plate that had raw ground beef on it before.
•Cook all hamburgers to at least 155°F. A meat thermometer can help you test your hamburgers.
•Defrost meats in the refrigerator or the microwave. Don't let meat sit on the counter to defrost.
•Keep raw meat and poultry separate from other foods. Use hot water and soap to wash cutting boards and dishes if raw meat and poultry have touched them.
•Don't drink raw milk.
•Keep food refrigerated or frozen.
•Keep hot food hot and cold food cold.
•Refrigerate leftovers right away or throw them away.
•People with diarrhea should wash their hands carefully and often, using hot water and soap, and washing for at least 30 seconds. People who work in day care centers and homes for the elderly should wash their hands often, too.
•In restaurants, always order hamburgers that are cooked well done so that no pink shows."

sau
"How to protect yourself and others

Cook ground beef and hamburgers until their juices are clear, not bloody. Ground beef can turn brown without killing the bacteria. To be sure the bacteria are dead, put a meat thermometer in the thickest part of the meat. Meat is safe to eat when it is cooked to a temperature of at least 155F. Wash the meat thermometer after you use it.

Store beef products on lower shelves of the refrigerator to prevent them from dripping on other foods.

Wash your hands, counter tops, and spoons, forks and knives with hot, soapy water after they touch raw beef.

Never put steaks, roasts, hamburgers or ground beef on the same plate that held raw meat until after the plate has been thoroughly washed.

If you are served a hamburger that is still pink or bloody in the middle, ask that it be cooked longer. Ask for a new bun and a clean plate, too.

Don’t drink milk or juice that is not pasteurized. Pasteurized milk or juice has been heated to a high temperature to kill bacteria.

Wash fruits and vegetables, especially if you are going to eat them raw.

Children younger than 5 years old, people who get sick easily and elderly people should not eat alfalfa or bean sprouts.

Only drink water that has been treated to make it safe to drink.

Avoid swallowing water when you go swimming.

Make sure people with diarrhea, especially children, wash their hands with soap after using the restroom.

Anyone with diarrhea should avoid swimming in public pools or lakes. They should not share baths with another person or make food for other people.

Wash your hands after changing a baby’s dirty diaper.

Wash your hands after touching animals in petting zoos. Parents should closely supervise their children’s hand washing to ensure bacteria are killed. Be sure to use antibacterial soap, if possible."

din http://www.scdhec.gov/administration/library/ML-025272.pdf

Cei care NU sunt siguri cum pot sa se protejeze de e-coli, salmonela si alte "bugs" - cititi pe I-net. Sunt informatii extraordinar de folositoare... in toate limbile pamantului.

Multa sanatate si numai bine va doresc!

olim spune:

eu am intles altceva, LIdl cumpara carne din mai multe tari, in functie de oferta, dar nu au scris-spus ca ar fii amestecata carnea din mai multe tari.
Un portavoz de Lidl dijo que la ternera empleada en las cajas sospechosas había sido adquirida al proveedor francés SEB-CERF, con sede en la localidad nororiental de Saint- Dizier, que produce unas 400 toneladas al año de carne congelada, según su web.
"Los productos fueron fabricados en Francia, pero dependiendo de la fecha de caducidad y de las oportunidades de nuestros proveedores, la carne puede proceder de Alemania, Italia, Francia, Holanda y otros lugares", dijo a Reuters el portavoz de Lidl Jerome Gresland.

Iar in abator NICIODATA carcasa nu este in aceasi zona cu cea unde se face golirea si spalarea stomacului si a intestinelor!Sunt zone difertite, chiar la o distanta oarecare, tocmai pentru a nu provoca astfel de accidente!

pisigri spune:

In abator nu se golesc intestinele linga carcasa, dar in momentul scoaterii intestinelor din carcasa este posibil ca acestea sa se rupa iar continutul intestinal sa contamineze carcasa.




http://pisigri.blogspot.com/

Mami de Ilinca (5.03.2009)