Consumiendo productos caducados

Enterao dijo:

4 MINUTOS EN EL MICRONDAS Y ADIOS BACILLUS CEREUS..


University of Florida engineering researchers have found that microwaving kitchen sponges and plastic scrubbers — known to be common carriers of the bacteria and viruses that cause food-borne illnesses – sterilizes them rapidly and effectively.

That means that the estimated 90-plus percent of Americans with microwaves in their kitchens have a powerful weapon against E. coli, salmonella and other bugs at the root of increasing incidents of potentially deadly food poisoning and other illnesses.

“Basically what we find is that we could knock out most bacteria in two minutes,” said Gabriel Bitton, a UF professor of environmental engineering. “People often put their sponges and scrubbers in the dishwasher, but if they really want to decontaminate them and not just clean them, they should use the microwave.”

Bitton, an expert on wastewater microbiology, co-authored a paper about the research that appears in the December issue of the Journal of Environmental Health, the most recent issue. The other authors are Richard Melker, a UF professor of anesthesiology, and Dong Kyoo Park, a UF biomedical engineering doctoral student.

Food-borne illnesses afflict at least 6 million Americans annually, causing at least 9,000 deaths and $4 billion to $6 billion in medical costs and other expenses. Home kitchens are a common source of contamination, as pathogens from uncooked eggs, meat and vegetables find their way onto countertops, utensils and cleaning tools. Previous studies have shown that sponges and dishcloths are common carriers of the pathogens, in part because they often remain damp, which helps the bugs survive, according to the UF paper.

Bitton said the UF researchers soaked sponges and scrubbing pads in raw wastewater containing a witch’s brew of fecal bacteria, viruses, protozoan parasites and bacterial spores, including Bacillus cereus spores.

Like many other bacterial spores, Bacillus cereus spores are quite resistant to radiation, heat and toxic chemicals, and they are notoriously difficult to kill. The UF researchers used the spores as surrogates for cysts and oocysts of disease-causing parasitic protozoa such as Giardia, the infectious stage of the protozoa. The researchers used bacterial viruses as a substitute for disease-causing food-borne viruses, such as noroviruses and hepatitis A bichito.




The researchers used an off-the-shelf microwave oven to zap the sponges and scrub pads for varying lengths of time, wringing them out and determining the microbial load of the water for each test. They compared their findings with water from control sponges and pads not placed in the microwave.

The results were unambiguous: Two minutes of microwaving on full power mode killed or inactivated more than 99 percent of all the living pathogens in the sponges and pads, although the Bacillus cereus spores required four minutes for total inactivation.

Bitton said the heat, rather than the microwave radiation, likely is what proves fatal to the pathogens. Because the microwave works by exciting water molecules, it is better to microwave wet rather than dry sponges or scrub pads, he said.

“The microwave is a very powerful and an inexpensive tool for sterilization,” Bitton said, adding that people should microwave their sponges according to how often they cook, with every other day being a good rule of thumb.

Hacer clic para expandir...

Es un estudio en utensilios de cocina: esponjas, bayetas... y sobre las esporas ::

Cuando el arroz ya está cocido y lo recalientas, lo tóxico no son las esporas que sobrevivieron a la cocción ( escasa), sino las toxinas que se generaron después. Y esas no las elimina el calor, por lo menos no la termoresistente (emética) aunque si la termolábil (diarreica).
Pero vamos, una intoxicación por este bicho no es nada agradable, y es bastante frecuente.

Truqui para alimentos abiertos:

Cualquier alimento abierto os durara mas en la nevera si le quitais el aire, yo compro bolsitas de esas del lidl (de esas en royo que salen una jarta), meto el alimento y acto seguido le quito el aire con la boca (como si incharas un globo pero al reves ), nudo y al frigo.

La duracción de los alimentos se duplica o triplica, en los quesos tarda muchisimo mas el salirles moho.

Tambien venden unos tupers con una especie de bomba de vacio, pero eso ya no es lonchafinista.

pues al hambre... no hay pan duro, oiga!!!!

Me he comido sopas que llevaban caducadas más de una década, pero con un poco de pimientón, entraban sólas, las latas, miro a ver si están abombadas, si es así, fuera si están bien, pál buche, yogures caducados, se tragan más rápido y sin saborear, así no se nota la acidez y así sucesivamente. Intento que no se me caduquen, pero si ocurre, el sentido del olfato es el que me guía. Y aquí sigo, con buenas lorzas y dando guerra en este mundo y espero que para muchos años...
Como curiosidad, decíos que en la tumba de Tutancamón se encontró tarros de miel y estaba en perfectas condiciones de uso después de varios siglos guardados.

Escachador dijo:

Truqui para alimentos abiertos:

Cualquier alimento abierto os durara mas en la nevera si le quitais el aire, yo compro bolsitas de esas del lidl (de esas en royo que salen una jarta), meto el alimento y acto seguido le quito el aire con la boca (como si incharas un globo pero al reves ), nudo y al frigo.

La duracción de los alimentos se duplica o triplica, en los quesos tarda muchisimo mas el salirles moho.

Tambien venden unos tupers con una especie de bomba de vacio, pero eso ya no es lonchafinista.

Hacer clic para expandir...

puede qu sea el aire pero yo sospecho que es la humedad del frigorifico la que hace que salga ese moho ....no haria falta sacar el aire solo tenerlo cerrrrrado en bolsa o en tuper...

en el frigo no hay que dejar nunca liquidos abiertos...

En las fechas de caducidad, obligatorias por ley, que yo sepa, se deja margen para que si pasa de fecha no pase nada.
El moho es potencialmente un carcinógeno, se debe desechar cualquier alimento con moho (con la excepción de los quesos que lo incluyen)
Lo normal es usar el olfato, la vista y el gusto para decidir si comer algo, en caso de duda.
Pero lo ideal es comprar lo justo para consumir los productos antes de que caduquen

Enterao dijo:

puede qu sea el aire pero yo sospecho que es la humedad del frigorifico la que hace que salga ese moho ....no haria falta sacar el aire solo tenerlo cerrrrrado en bolsa o en tuper...

en el frigo no hay que dejar nunca liquidos abiertos...

Hacer clic para expandir...

Le garantizo que es por el aire, bueno digamos que asi aun aumenta mas su conservación.

En la nevera no dejeis ningun alimento al descubierto, se resecan y se ponen malos antes, aunque ahora existen unas neveras que esto no ocurre, pero no me acuerdo como se llama esa tecnologia.

Pagaaloslistoscontudinero dijo:

En las fechas de caducidad, obligatorias por ley, que yo sepa, se deja margen para que si pasa de fecha no pase nada.
El moho es potencialmente un carcinógeno, se debe desechar cualquier alimento con moho (con la excepción de los quesos que lo incluyen)
Lo normal es usar el olfato, la vista y el gusto para decidir si comer algo, en caso de duda.
Pero lo ideal es comprar lo justo para consumir los productos antes de que caduquen

Hacer clic para expandir...

Hombre supongo que tampoco es eso, un queso con moho quitas la primera loncha y pal buche.

jorobar todo provoca cancer, me dan ganas de volver a fumar total cuando no es una cosa es otra

¿cuanto tiempo puede aguantar el arroz en el frigorifico? Lo congele en taper pero para 4 raciones por taper, y para cortar esa pieza hace falta una radial así que estoy pensando dejarla en el frigorifico y consumirla en 4 o 5 días.

Es solo arroz hervido con agua, ni sal lleva.

Frozen food and freezing

This booklet was produced as part of the European Union FAIR Program. The full version and other useful information on frozen foods can be found at http://www.food.leeds.ac.uk/euca/main.htm

Most people know that freezing is an excellent means of preserving many foods. In this pamphlet we provide you with useful information to help you make the most of frozen foods as part of a high quality, convenient and nutritious diet.

1. How does freezing preserve food?

When frozen, many changes in food which lead to it spoiling are prevented or slowed down considerably. For example, bacteria and moulds cannot grow in the cold of the freezer. When food is frozen, much of the water is 'locked up' as ice which means that many other chemical changes in food are also slowed down.

2. How long can we keep frozen food for?

This depends upon the type of food and the storage temperature. Most foods obey the rule the colder the better. Domestic freezers have a star rating indicating the temperature they are designed to operate at.



The freezer star ratings are as ***ows
* Ice Box -6°C
* * Ice Box -12°C
* * * Ice Box -18°C
* * * * Freezer -18°C
Fast Freeze Temp in a * * * * Freezer = -26°C


On the packaging of a frozen food there is guidance stating how long the food can be stored using freezers of a given star rating.

As a guide here are some suggested maximum storage times at -18°C for a variety of foods.Product Practical Storage Life
(in months)
Vegetables
Broccoli 15
Green Beans 18
Brussels sprouts 15
Carrots 18
Cauliflower 15
Corn on the cob 12
Peas 18
Potato Chips 24
Spinach 18
Raw meat and meat products
Beef joints, Steaks 12
Beef mince 10
Lamb joints, chops 10
Pork joints, chops 6
Sausages 6
Bacon 2-4
Poultry 12
Fish and Shellfish
Oily fish (herring, salmon, mackerel, etc) 4
White fish, cod, haddock, etc. 8
Flat fish, sole, plaice, etc. 10
Prawns, lobster, crab 6
Clams, oysters 4
Other Foods
Ice Cream 6
These figures refer to commercially frozen products; food frozen at home is unlikely to remain of high quality for the same length of time.


3. Does that miccionan that frozen food stored for longer is dangerous?

No. Bacteria - some of which cause food poisoning - cannot grow at freezer temperatures, so the storage life reflects the length of time that the product is likely to remain in good condition. The products are usually labelled 'Best Before' rather than 'Use By'. Eventually, even well-frozen food will deteriorate and become unpalatable while still remaining safe to eat.

4. Is thawing before cooking necessary?

Always ***ow the manufacturers' cooking guidelines. The purpose of thawing foods thoroughly before cooking is to ensure that during cooking the food is heated sufficiently to kill harmful bacteria. If the food is large (e.g. a whole chicken or beef joint) and not defrosted prior to cooking, it will remain uncooked in the centre while being burnt or overcooked on the surface. Many ready-prepared foods can be safely cooked directly from the frozen state because the manufacturers have designed the cooking method to ensure that the food is properly cooked.

5. Can thawed foods be frozen again?

Refreezing thawed foods is not advisable from either a safety or quality point of view. Retail packed frozen foods must be labelled 'Do not refreeze after thawing'. The main reason is to ensure that some consumers don't use inappropriate thawing methods, e.g. thawing at room temperature for too long a time, or letting the thawed food get too warm before refreezing is started.

6. What is the storage life of thawed foods?

Thawed foods should be treated as carefully as chilled foods, i.e. kept in the refrigerator. Care should be taken to ensure that juices which are released during and after thawing do not drip onto refrigerator surfaces. Store thawed meats covered on a tray at the bottom of a fridge for no more than 24 hours unless manufacturers advise to the contrary.

7. Is it better to freeze fresh food at home or buy commercially-frozen products?

Commercially-frozen products will retain their eating and nutritional qualities better than home frozen products. There are several reasons for this.

Commercial freezers blow cold air over foods so they freeze food more rapidly than is possible in a domestic freezer. Generally this results in less damage to the structure of the food, leading to reduced amounts of water being lost on thawing.

Vitamin content is often higher because the moment a vegetable is picked, or a food is cooked, changes start to take place. Many nutrients, such as vitamins begin to break down and are lost over time; freezing slows these changes down dramatically. Therefore the shorter the length of time before freezing, the greater the retention of vitamins. For example, garden peas lose between 10-20% of their vitamin C content within a day of picking. Peas are commercially frozen within 2 or 3 hours of harvesting.

In short, domestic freezers are designed to store frozen food, rather than freeze fresh produce.

8. What do producers do to ensure your frozen foods are of high quality?

Even before they are frozen, many producers take care to select vegetables that are of similar quality to those which are sold fresh. They also select varieties that freeze well. There are many strains of most common vegetables, they do not all freeze equally well. After selection and washing, vegetables are blanched in boiling water or over steam for a short time to disable natural enzymes that could otherwise cause the product to deteriorate during frozen storage.

This whole process of harvesting, washing and blanching is complete within a few hours. The vegetables are then frozen very rapidly in a freezing tunnel before being packaged. The package is not just there to contain the product. It also helps protect the food from dehydration during storage.

Long term storage of seasonal products is done in cold stores operating at -25°C and colder to ensure that the product retains its quality. Care is taken in the distribution chain to ensure that changes are kept to a minimum, the process being rather like a relay race with the baton of responsibility being passed on from producer to distributor to retailer. The temperature history is monitored and recorded to ensure that the baton has not been dropped.

9. What can consumers do to keep frozen food as fresh as possible?

There are simple steps that consumers can take to ensure that frozen food is of as high a quality and nutritious value as possible.

When shopping:

Always buy frozen foods at the end of a shopping run and pack them together in insulated bags or boxes (available from most retailers).
Put in the freezer as soon as possible. Don't wait...Refrigerate
At home:

Purchase a fridge thermometer. These are widely available from retailers. Check the temperature of your freezer. Is it operating at -18°C or below? If it is not, turn the refrigeration unit up if possible.


10. What can you do if your freezer fails?

Don't panic
Keep the doors of the freezer shut
Check that it is switched on at the mains
Replace the fuse
Check with friends and neighbours if they can store your frozen food
Call a service engineer. If the engineer is likely to be prompt, keep the freezer door closed. Depending on how full the freezer is, produce can remain frozen for 24 hours or more. The more full the freezer, the longer the contents will remain frozen
After the repairs have been made do the ***owing:a) If the frozen foods have defrosted, remove them from the freezer and check their temperature close to the surface of each item. If it is warmer than the temperature of a refrigerator (less than4°C) discard the products now and check your household insurance policy or any freezer warranty you have, you may be covered. Take this opportunity to thoroughly clean the surfaces according to the freezer manufacturer's instructions. Allow to dry with the door open and the freezer switched off, prior to restocking the freezer

b) If foods have thawed but are still colder than 4°C store them at the bottom of a refrigerator and use within 24 hours. Once fully cooked, many foods can be frozen to be used within one month. Foods intended to be consumed frozen (e.g. ice cream) should be discarded

c) If foods are still frozen and have not softened, turn the freezer to its maximum setting for 24 hours, before restoring to a setting which maintains a temperature of -18°C


This consumers' guide to frozen foods has been published as part of the European Union FAIR Programme, Concerted Action CT96 - 1180: Maintaining the Quality and Safety of Frozen Foods Throughout the Distribution Chain.

Can thawed foods be frozen again?

The main reason for recommending 'do not refreeze', is to mitigate the risk that some consumers may use inappropriate thawing methods, e.g. thawing at room temperature for too long a time, or letting the thawed food get too warm before refreezing is started.

Fish for Thought's recommendations

Put in the freezer as soon as possible. Don't wait...refrigerate

Purchase a fridge thermometer, widely available from retailers. Check the temperature of your freezer. Is it operating at -18°C or below? If it is not, turn the refrigeration unit up if possible.

If foods are still frozen and have not softened, turn the freezer to its maximum setting for 24 hours, before restoring to a setting which maintains a temperature of -18°C.

If foods have thawed but are still colder than 4°C store them at the bottom of a refrigerator and use within 24 hours. Once fully cooked, many foods can be frozen to be used within one month. Our products should be delivered at or below 0°C. There should still be Ice in the box, and in tests we have conducted, the temperature inside the boxes remains at that temperature for over 36 hours. If in doubt, cook and then freeze.

Bacteria, some of which cause food poisoning, cannot grow at freezer temperatures, but freezing does not kill them. Fish, other than the filter-feeding shellfish such as oysters and mussels, do not contain any bacteria harmful to humans.

Don't forget eventually even well-frozen food will deteriorate and become unpalatable while still remaining safe to eat, so don't leave it in the freezer indefinitely.