{"id":372070,"date":"2018-06-16T14:31:57","date_gmt":"2018-06-16T12:31:57","guid":{"rendered":"http:\/\/hudo.com\/si\/?p=372070"},"modified":"2018-06-16T16:07:38","modified_gmt":"2018-06-16T14:07:38","slug":"ce-na-zivilu-opazite-plesen-ga-obvezno-takoj-zavrzite","status":"publish","type":"post","link":"https:\/\/hudo.com\/si\/zdrav-duh-telo\/ce-na-zivilu-opazite-plesen-ga-obvezno-takoj-zavrzite\/","title":{"rendered":"\u010ce na hrani opazite plesen, jo obvezno in takoj zavrzite!"},"content":{"rendered":"
\n

Jer\u0161kova z Biotehni\u0161ke fakultete Univerze v Ljubljani je za STA pojasnila, da je odgovorov na to, ali dr\u017ei pravilo petih sekund, ve\u010d, saj je odvisno od tega, kak\u0161ne vrste hrana pade na tla, kak\u0161na so tla in koliko so tla umazana. Zato je, namesto da razmi\u0161ljamo o takih in podobnih “pravilih”, preprosteje recimo jabolko pobrati in ga ponovno oprati.<\/p>\n

Nekateri plesen na hrani, kot je sir, marmelada ali kruh preprosto odstranijo tako, da del \u017eivila odre\u017eejo in ga nato pojedo. Jer\u0161kova je poudarila, da \u010de opazimo plesen na \u017eivilu, ga moramo obvezno zavre\u010di ne glede na to, za katero \u017eivilo gre. “Plesen na katerem koli \u017eivilu je vrh ledene gore. Vsako \u017eivilo, na katerem lahko s prostim o\u010desom vidimo plesen, je neprimerno za u\u017eivanje,” je dejala Jer\u0161kova.<\/p>\n

Sicer je verjetnost, da bodo te plesni tvorile mikotoksine, zelo majhna. Obstaja namre\u010d ogromno razli\u010dnih plesni, znanstveniki poznajo ve\u010d kot 400 mikotoksinov, ki jih plesni kot metabolite izlo\u010dajo v okolje. Med njimi jih je manj kot 10 odstotkov tak\u0161nih, ki so dejansko problem v hrani.<\/p>\n

“Ti mikotoksini se nalagajo v razli\u010dnih tkivih telesa in zelo po\u010dasi izlo\u010dajo. Mi tako lahko odre\u017eemo vrhnjo plesnivo skorjico na siru in ostali del sira nato pojemo. In najverjetneje zato \u0161e ne bomo zboleli. \u010ce pa to ponavljamo in \u010de so med plesnimi, ki so na hrani tudi mikotoksigene plesne, ki so mikotoksin \u017ee izlo\u010dile v hrano, je verjetnost, da bomo po dalj\u0161em \u010dasu zboleli, precej ve\u010dja, kot \u010de plesnivih \u017eivil ne u\u017eivamo,” je opozorila. Mikotoksini namre\u010d v nizkih vsebnostih ne spremenijo ne okusa ne barve ne teksture \u017eivila in tako sploh ne vemo, da smo s hrano zau\u017eili tudi mikotoksin.<\/p>\n

Pri tem je izpostavila, da je ve\u010dina mikroorganizmov koristnih in da je v nekaterih primerih celo za\u017eeleno, da so prisotni ali celo vplivajo na samo izdelavo \u017eivila. Tak primer je sir s plemenito plesnijo, ki pa mora biti ustrezno proizveden in uporabljena mora biti plesen, za katero je poznan metabolizem in njena vloga v proizvodnji ter izklju\u010dena vsakr\u0161na mo\u017enost tvorbe mikotoksinov.<\/p>\n

Za u\u017eivanje tudi ni primerno \u017eivilo, katerega senzori\u010dne lastnosti, kot so vonj, barva, tekstura ali okus, so spremenjene. “\u010ce je nekaj gnilo ali ima tuj vonj, ni primerno za u\u017eivanje. Tako \u017eivilo ni ve\u010d uporabno za namen, za katerega je bilo proizvedeno. Tudi jogurt ima dolo\u010den rok uporabe. \u010ce je rok sedem dni, osmi dan lahko pomeni nevarnost, in zato je rok uporabe tudi dolo\u010den. \u017divilo, ki je senzori\u010dno spremenjeno, ne sodi v prehrano,” je opozorila.<\/p>\n

Pod teko\u010do vodo je treba pred zau\u017eitjem oprati vsa surova \u017eivila, tudi \u010de so iz ekolo\u0161ke pridelave, je poudarila Jer\u0161kova. “Higiena mora biti osnova od njive do mize. Mikroorganizmom, ki so nam \u0161kodljivi, je treba \u017ee od za\u010detka proizvodno-predelovalne verige prepre\u010diti kontaminacijo, saj se na \u017eivila lahko ‘mo\u010dno primejo’ in jih tudi z vodo ne speremo. In zato mora biti vsaka stopnja, od njive do trgovca in kasneje do mize, \u010dista,” je dejala.<\/p>\n

A to ne pomeni, da mora biti hrana sterilna. Jer\u0161kova je poudarila, da svet kot ga poznamo danes, ne bi obstajal, \u010de ne bi bilo mikroorganizmov. “Ali pri\u010dakujemo sterilno hrano? Definitivno ne. Mikrobe potrebujemo, brez njih tudi kruha, kot ga poznamo, danes ne bi bilo. Ne bi bilo jogurta, sira ipd. Manj\u0161i del pa so tisti mikrobi, ki jih ne \u017eelimo. Pravilno bi bilo, da znamo s tovrstnimi mikrobi sobivati, in osnova higiene \u017eivil je umivanje rok, \u010dista posoda in pripomo\u010dki, predvsem naj bo umivanje rok in \u010di\u0161\u010denje pravilno in dovolj pogosto. Prvo pravilo je operi,” je opozorila in dodala, da smo sami najve\u010dji vzrok za oku\u017ebe, ki jih lahko pridobimo z neustrezno higieno. In na prvem mestu so ne\u010diste roke.<\/p>\n

Posebno skrb pri higieni je treba imeti pri pripravi hrane za dolo\u010dene skupine prebivalstva, kot so dojen\u010dki, majhni otroci, starostniki, ljudje z oslabljenim imunskim sistemom, nekatere bakterije so lahko zelo nevarne tudi za nose\u010dnice in plod. “Pri teh skupinah mora biti higiena \u0161e toliko bolj poudarjena, ker se organizem sam ne bo znal oz. mogel ubraniti,” je dejala.<\/p>\n

Ne dr\u017ei niti, da lahko vse bakterije odstranimo iz hrane, \u010de jo dobro prekuhamo. Jer\u0161kova je namre\u010d pojasnila, da bakterije tvorijo spore in te spore pre\u017eivijo tudi visoke temperature. In \u010de tako hrano potem namesto v hladilniku hranimo na kuhinjskem pultu, bodo iz spor lahko zrasle bakterije, ki so nam lahko \u0161kodljive.<\/p>\n

A roka uporabe ni treba upo\u0161tevati le pri hitro pokvarljivih \u017eivilih, ampak tudi pri denimo testeninah. “Z rokom uporabe se dolo\u010di, do kdaj je \u017eivilo kakovostno in varno. V \u010dasu roka uporabe proizvajalec zagotavlja, da bo \u017eivilo kakovostno in varno.” Ob tem je poudarila, da bi bilo treba potro\u0161nike bolj navaditi na to, da imajo toliko hrane pri sebi, kolikor je dejansko potrebujejo, in naj ne kupujejo preve\u010d \u017eivil na zalogo.<\/p>\n

Star pa je \u017ee mit o tem, da je ve\u010dina perutnine oku\u017eena s salmonelo. Po njenih besedah to ne dr\u017ei, \u010deprav je salmoneloza \u0161e vedno problem, tudi v Evropi. “Problem je v tem, da je lahko perutnina oku\u017eena, a ne ka\u017ee znakov obolenj. A vsi nadzori zagotavljajo, da salmonele v hrani ni. Poleti sicer \u0161tevilo prijav salmoneloz nara\u0161\u010da zaradi visokih temperatur, ki ugajajo bakterijam. Problem je predvsem navzkri\u017ena kontaminacija, ko recimo, uporabimo isti no\u017e za surovo in kuhano oz. pe\u010deno meso in nevzdr\u017eevanje ali hladne ali tople verige. V ve\u010dini primerov gre za neustrezno higieno,” je dodala.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

V dru\u017ebi obstaja kar nekaj mitov, ki se nana\u0161ajo na higieno hrane. Verjetno je najbolj znan ta, da \u010de nam pade hrana na tla, ne bo oku\u017eena, \u010de jo poberemo v petih sekundah. A znanstvenica Barbara Jer\u0161ek z biotehni\u0161ke fakultete opozarja, da ta pravila ne dr\u017eijo. \u010ce nam jabolko pade na tla, ga operemo. \u010ce nam pade kruh s pa\u0161teto, ga zavr\u017eemo.<\/p>\n","protected":false},"author":5,"featured_media":372071,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[1837,10587,10588,2747,1595],"source":[4511],"supertag":[],"acf":[],"yoast_head":"\n\u010ce na hrani opazite plesen, jo obvezno in takoj zavrzite! - Hudo Slovenija<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/hudo.com\/si\/zdrav-duh-telo\/ce-na-zivilu-opazite-plesen-ga-obvezno-takoj-zavrzite\/\" \/>\n<meta property=\"og:locale\" content=\"sl_SI\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u010ce na hrani opazite plesen, jo obvezno in takoj zavrzite! - Hudo Slovenija\" \/>\n<meta property=\"og:description\" content=\"V dru\u017ebi obstaja kar nekaj mitov, ki se nana\u0161ajo na higieno hrane. Verjetno je najbolj znan ta, da \u010de nam pade hrana na tla, ne bo oku\u017eena, \u010de jo poberemo v petih sekundah. 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