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Za zdravlje je važno dobro oprati kuhinjske plohe nakon rezanja povrća jer inače mogu postati leglo bakterija i patogena, upozoravaju stručnjaci. Ipak, jedno povrće nosi najveću opasnost.

Iako smo svi svjesni opasnosti sirovog i nedovoljno kuhanog mesa, nedovoljno kuhano povrće također može dovesti do zdravstvenih problema. Istraživanja su pokazala da daske za rezanje sadrže 200 posto više fekalnih bakterija od WC školjki, a da krumpir i poriluk mogu uzrokovati trovanje hranom, Kurir.

image
 
 Caia Image/science Photo Library/Science Photo Library Via Afp

Daske mogu biti leglo Escherichie coli

Studija je također otkrila da neočišćene daske za rezanje sadrže štetne bakterije, uključujući Escherichiu coli, piše prenosi Kurir.

"U svim higijenskim istraživanjima koja sam ikad provela, a koja su bila usmjerena na dom, pokazalo se da su daske za rezanje jako loše, a razlog je to što ih ljudi ne čiste kako treba", rekla je dr. Lisa Ackerley, stručnjakinja za higijenu hrane. i predstavnik Globalnog vijeća za higijenu, te dodao:

- Ljudi posvećuju veliku pažnju WC-u, koriste puno sredstava za dezinfekciju i misle da je to najprljavije mjesto u kući. Ali gotovo svaka studija u kojoj sam sudjelovao kaže da je kuhinja mjesto gdje vrebaju najopasnije bakterije, a krivci su sirovo meso i sirovo povrće, piše Kurir.

image
 
 /Shutterstock

Najopasniji je sirovi krumpir

Stručnjaci su otkrili da je sirovi krumpir najopasniji jer sadrži uzročnike bolesti koji dovode do bolesti poput gastritisa i proljeva. Kada se krumpir izvuče iz zemlje i unese u kuhinju, patogeni mikroorganizmi iz gnoja mogu se proširiti na kućanske predmete kao što su daske za rezanje.

image
 
 /Shutterstock

- Ako nasjeckate krumpir koji niste dobro oprali i zatim samo obrišete dasku i nastavite sjeckati piletinu, stvarate leglo bakterija i patogena - rekao je Julian Bond, profesor Pacific Institute of Culinary Arts.

 

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Zagreb, 181018.
\nJurisiceva.
\nKlum Gastronomadi.
\nRecepti od krumpirovog tijesta.
\nGljive sa suf nudlama, mascarponeom, porilukom i gljivama.
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Zagreb, 181018.
Jurisiceva.
Klum Gastronomadi.
Recepti od krumpirovog tijesta.
Gljive sa suf nudlama, mascarponeom, porilukom i gljivama.
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Zagreb, 181018.
Jurisiceva.
Klum Gastronomadi.
Recepti od krumpirovog tijesta.
Gljive sa suf nudlama, mascarponeom, porilukom i gljivama.
Biljana Blivajs/Cropix/Slobodna Dalmacija ) ) [bgPosition] => [text] => {OCMSplitter}

Za zdravlje je važno dobro oprati kuhinjske plohe nakon rezanja povrća jer inače mogu postati leglo bakterija i patogena, upozoravaju stručnjaci. Ipak, jedno povrće nosi najveću opasnost.

Iako smo svi svjesni opasnosti sirovog i nedovoljno kuhanog mesa, nedovoljno kuhano povrće također može dovesti do zdravstvenih problema. Istraživanja su pokazala da daske za rezanje sadrže 200 posto više fekalnih bakterija od WC školjki, a da krumpir i poriluk mogu uzrokovati trovanje hranom, Kurir.

image
 
 Caia Image/science Photo Library/Science Photo Library Via Afp

Daske mogu biti leglo Escherichie coli

Studija je također otkrila da neočišćene daske za rezanje sadrže štetne bakterije, uključujući Escherichiu coli, piše prenosi Kurir.

"U svim higijenskim istraživanjima koja sam ikad provela, a koja su bila usmjerena na dom, pokazalo se da su daske za rezanje jako loše, a razlog je to što ih ljudi ne čiste kako treba", rekla je dr. Lisa Ackerley, stručnjakinja za higijenu hrane. i predstavnik Globalnog vijeća za higijenu, te dodao:

- Ljudi posvećuju veliku pažnju WC-u, koriste puno sredstava za dezinfekciju i misle da je to najprljavije mjesto u kući. Ali gotovo svaka studija u kojoj sam sudjelovao kaže da je kuhinja mjesto gdje vrebaju najopasnije bakterije, a krivci su sirovo meso i sirovo povrće, piše Kurir.

image
 
 /Shutterstock

Najopasniji je sirovi krumpir

Stručnjaci su otkrili da je sirovi krumpir najopasniji jer sadrži uzročnike bolesti koji dovode do bolesti poput gastritisa i proljeva. Kada se krumpir izvuče iz zemlje i unese u kuhinju, patogeni mikroorganizmi iz gnoja mogu se proširiti na kućanske predmete kao što su daske za rezanje.

image
 
 /Shutterstock

- Ako nasjeckate krumpir koji niste dobro oprali i zatim samo obrišete dasku i nastavite sjeckati piletinu, stvarate leglo bakterija i patogena - rekao je Julian Bond, profesor Pacific Institute of Culinary Arts.

 

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Biljana Blivajs/Cropix/Slobodna Dalmacija
Biljana Blivajs/Cropix/Slobodna Dalmacija

Zagreb, 181018.
Jurisiceva.
Klum Gastronomadi.
Recepti od krumpirovog tijesta.
Gljive sa suf nudlama, mascarponeom, porilukom i gljivama.

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ZanimljivostiLEGLO BAKTERIJA

Ovaj predmet sigurno držite u kuhinji, a dokazano je da na njemu ima 200 posto više bakterija nego na WC školjci

Piše Mozaik SD
14. listopada 2023. - 13:49
<p>Zagreb, 181018.<br> Jurisiceva.<br> Klum Gastronomadi.<br> Recepti od krumpirovog tijesta.<br> Gljive sa suf nudlama, mascarponeom, porilukom i gljivama.<br>
Zagreb, 181018. Jurisiceva. Klum Gastronomadi. Recepti od krumpirovog tijesta. Gljive sa suf nudlama, mascarponeom, porilukom i gljivama.Biljana Blivajs/Cropix/Slobodna Dalmacija

Za zdravlje je važno dobro oprati kuhinjske plohe nakon rezanja povrća jer inače mogu postati leglo bakterija i patogena, upozoravaju stručnjaci. Ipak, jedno povrće nosi najveću opasnost.

Iako smo svi svjesni opasnosti sirovog i nedovoljno kuhanog mesa, nedovoljno kuhano povrće također može dovesti do zdravstvenih problema. Istraživanja su pokazala da daske za rezanje sadrže 200 posto više fekalnih bakterija od WC školjki, a da krumpir i poriluk mogu uzrokovati trovanje hranom, Kurir.

image
 
 Caia Image/science Photo Library/Science Photo Library Via Afp

Daske mogu biti leglo Escherichie coli

Studija je također otkrila da neočišćene daske za rezanje sadrže štetne bakterije, uključujući Escherichiu coli, piše prenosi Kurir.

"U svim higijenskim istraživanjima koja sam ikad provela, a koja su bila usmjerena na dom, pokazalo se da su daske za rezanje jako loše, a razlog je to što ih ljudi ne čiste kako treba", rekla je dr. Lisa Ackerley, stručnjakinja za higijenu hrane. i predstavnik Globalnog vijeća za higijenu, te dodao:

- Ljudi posvećuju veliku pažnju WC-u, koriste puno sredstava za dezinfekciju i misle da je to najprljavije mjesto u kući. Ali gotovo svaka studija u kojoj sam sudjelovao kaže da je kuhinja mjesto gdje vrebaju najopasnije bakterije, a krivci su sirovo meso i sirovo povrće, piše Kurir.

image
 
 /Shutterstock

Najopasniji je sirovi krumpir

Stručnjaci su otkrili da je sirovi krumpir najopasniji jer sadrži uzročnike bolesti koji dovode do bolesti poput gastritisa i proljeva. Kada se krumpir izvuče iz zemlje i unese u kuhinju, patogeni mikroorganizmi iz gnoja mogu se proširiti na kućanske predmete kao što su daske za rezanje.

image
 
 /Shutterstock

- Ako nasjeckate krumpir koji niste dobro oprali i zatim samo obrišete dasku i nastavite sjeckati piletinu, stvarate leglo bakterija i patogena - rekao je Julian Bond, profesor Pacific Institute of Culinary Arts.

 

#BAKTERIJE#DASKA ZA REZANJE#SIROVO POVRĆE I MESO
13. svibanj 2024 19:07