Come difendersi dalle insidie alimentari estive

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Le invitanti tartine dell’aperitivo, le olive verdi snocciolate, il piatto di carpaccio, l’insalata di pasta fredda: tutti invitanti piatti estivi che possono nascondere più di un’insidia. Il caldo dell’ambiente esterno e la preparazione a crudo favoriscono infatti la proliferazione dei batteri che possono causare spiacevoli tossinfezioni.

Le infezioni alimentari sono in agguato tutto l’anno ma d’estate aumentano e non c’è bisogno di soggiornare in paesi esotici: anche i piatti preparati in casa richiedono uno sguardo più attento, perché le conseguenze di una tossinfezione sono spiacevoli: nausea, mal di pancia, brividi e addirittura febbre. Sono numerosi i batteri nocivi che possono contaminare i cibi: dalla salmonella, che predilige le carni animali, le uova, il latte, la verdura, l’acqua ad altri bacilli che si annidano nelle verdure e nei frutti di mare.

Tutto incomincia al momento di fare la spesa, dove bisogna prestare particolare attenzione agli alimenti che comperiamo, soprattutto per quanto riguarda gli ortaggi, che devono essere interi e non ancora soggetti a processi di deterioramento; evitate l’acquisto di pesci e carni esposti su banchi non refrigerati o non tenuti nel ghiaccio, non comprate uova con gusci incrinati e per quanto riguarda i frutti di mare scegliete solo quelli avvolti in reticelle con l’etichetta che riporti la provenienza e i controlli effettuati. Anche la conservazione ha la importanza: tutti gli alimenti acquistati devono essere conservati nel frigorifero o nel congelatore e consumati entro pochi giorni per evitare le alterazioni.

Una volta arrivati al momento della preparazione, per prima cosa bisogna ricordasi di cuocere o di consumare nel più breve tempo possibile gli alimenti una volta tolti dal frigo, poi verificare, mentre si cucina, che la parte interna del prodotto, soprattutto se si tratta di carne, pesce e molluschi, sia ben cotta, in caso contrario prolungate il periodo di cottura. Infine, rimettete in frigo al più presto i cibi se non vengono consumati immediatamente.

Per quanto riguarda i cibi da consumare crudi, come frutta e verdura, è fondamentale osservare un’igiene molto scrupolosa nella fase del lavaggio, sciacquandoli più volte con molta cura; per una maggiore sicurezza aggiungete ad ogni litro d’acqua un cucchiaio di disinfettante, lasciate a bagno per qualche minuto, risciacquate abbondantemente e asciugate con attenzione per ridurre il più possibile la carica batterica.

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