Sallatat e paketuara jan\u00eb b\u00ebr\u00eb pjes\u00eb tashm\u00eb e diet\u00ebs son\u00eb t\u00eb p\u00ebrditshme. N\u00eb nj\u00eb bot\u00eb q\u00eb ndryshon me shpejt\u00ebsi, hapja e nj\u00eb qeseje me perime t\u00eb fresk\u00ebta dhe t\u00eb gatshme p\u00ebr t\u2019u ngr\u00ebn\u00eb duket si nj\u00eb shp\u00ebtim jete. Megjithat\u00eb, pas \u201cpast\u00ebrtis\u00eb\u201d s\u00eb tyre t\u00eb dukshme dhe paketimit t\u00eb p\u00ebrshtatsh\u00ebm, shpesh fshihen rreziqe t\u00eb vogla dhe t\u00eb padukshme q\u00eb mund t\u00eb shkaktojn\u00eb infeksione t\u00eb pak\u00ebndshme, dhe n\u00eb disa raste serioze, t\u00eb transmetuara nga ushqimi.<\/p>\n
Pyetja q\u00eb shqet\u00ebson gjithnj\u00eb e m\u00eb shum\u00eb konsumator\u00ebt \u00ebsht\u00eb: \u201cN\u00ebse shkruan \u2018e lar\u00eb dhe gati p\u00ebr t\u2019u ngr\u00ebn\u00eb\u2019, a duhet ta laj p\u00ebrs\u00ebri?\u201d<\/p>\n
N\u00eb industrin\u00eb ushqimore, zbatohen procese p\u00ebr t\u00eb lar\u00eb dhe dezinfektuar perimet para se t\u00eb paketohen. Zakonisht, p\u00ebrdoret uji i past\u00ebr, tret\u00ebsira klori ose acidi acetik, nd\u00ebrsa paketimi b\u00ebhet n\u00eb nj\u00eb mjedis me atmosfer\u00eb t\u00eb modifikuar, me q\u00ebllim zgjatjen e freskis\u00eb. Teorikisht, produkti arrin n\u00eb raft “i sigurt”. Megjithat\u00eb, realiteti i mikrobiologjis\u00eb \u00ebsht\u00eb m\u00eb i nd\u00ebrlikuar.<\/p>\n
Edhe me praktikat m\u00eb t\u00eb mira, procesi i larjes nuk i eliminon gjithmon\u00eb t\u00eb gjith\u00eb mikroorganizmat. Gjat\u00eb rrug\u00ebs nga fusha n\u00eb frigorifer, produkti mund t\u00eb ekspozohet ndaj nj\u00eb mori burimesh t\u00eb mundshme ndotjeje, nga toka dhe uji i ujitjes, te duart e pun\u00ebtor\u00ebve ose ajri n\u00eb paketim.<\/p>\n
Armiku i paduksh\u00ebm<\/p>\n
Studimet nga EFET dhe EFSA (Autoriteti Evropian i Siguris\u00eb Ushqimore) tregojn\u00eb se sallatat e paketuara jan\u00eb nj\u00eb mjedis i shk\u00eblqyer p\u00ebr rritjen e mikroorganizmave patogjen\u00eb, si\u00e7 jan\u00eb Salmonella, Listeria monocytogenes dhe Escherichia coli (E. coli).<\/p>\n
Gjethet e prera l\u00ebshojn\u00eb l\u00ebngje dhe lag\u00ebshti q\u00eb veprojn\u00eb si “ushqim” p\u00ebr bakteret. Edhe n\u00eb 4\u00b0C n\u00eb frigorifer, mikroorganizmat mund t\u00eb shumohen me shpejt\u00ebsi, duke rritur rrezikun e infeksionit deri n\u00eb 2400 her\u00eb n\u00eb disa raste. Listeria, p\u00ebr shembull, ka vetin\u00eb t\u00eb rritet n\u00eb temperatura t\u00eb ul\u00ebta dhe t\u00eb shkaktoj\u00eb komplikacione serioze, ve\u00e7an\u00ebrisht tek grat\u00eb shtatz\u00ebna, foshnjat dhe t\u00eb moshuarit.<\/p>\n
Nuk \u00ebsht\u00eb rast\u00ebsi q\u00eb EFET her\u00eb pas here ka vazhduar me t\u00ebrheqjen e sallatave t\u00eb paketuara p\u00ebr shkak t\u00eb zbulimit t\u00eb k\u00ebtij bakteri specifik.<\/p>\n
A duhet v\u00ebrtet t\u2019i lajm\u00eb sallatat e paketuara?<\/p>\n
Po, pa qen\u00eb kjo p\u00ebrgjigje nj\u00eb ekzagjerim. Edhe pse prodhuesit jan\u00eb p\u00ebrgjegj\u00ebs p\u00ebr sigurin\u00eb mikrobiologjike t\u00eb produkteve, larja n\u00eb sht\u00ebpi mbetet nj\u00eb mburoj\u00eb shtes\u00eb mbrojtjeje. Si\u00e7 theksojn\u00eb organizatat nd\u00ebrkomb\u00ebtare, gjethet e sallat\u00ebs duhet t\u00eb shp\u00eblahen gjithmon\u00eb me uj\u00eb t\u00eb rrjedhsh\u00ebm, edhe n\u00ebse paketimi thot\u00eb “t\u00eb lara” ose “gati p\u00ebr t\u2019u ngr\u00ebn\u00eb”.<\/p>\n
Larja nuk ka pse t\u00eb jet\u00eb e nd\u00ebrlikuar, nj\u00eb shp\u00eblarje e mir\u00eb me uj\u00eb t\u00eb past\u00ebr, ose n\u00ebse duam, me pak uthull ose sod\u00eb buke, \u00ebsht\u00eb e mjaftueshme p\u00ebr t\u00eb hequr mikroorganizmat e mundsh\u00ebm dhe mbetjet e pesticideve. Hapi m\u00eb i r\u00ebnd\u00ebsish\u00ebm, megjithat\u00eb, \u00ebsht\u00eb tharja, pasi lag\u00ebshtia q\u00eb mbetet n\u00eb gjethe krijon mjedisin ideal p\u00ebr rritjen e baktereve t\u00eb reja. EFET rekomandon ruajtjen n\u00eb temperatura nga 1\u00b0C deri n\u00eb 5\u00b0C, nd\u00ebrsa \u00e7do rritje mbi k\u00ebt\u00eb limit lejon q\u00eb bakteret t\u00eb shumohen.<\/p>\n
Po aq e r\u00ebnd\u00ebsishme \u00ebsht\u00eb edhe koha e konsumimit pas hapjes. Sipas EFSA-s, sallatat e fresk\u00ebta duhet t\u00eb konsumohen brenda 1 deri n\u00eb 3 dit\u00eb nga hapja, gjithmon\u00eb t\u00eb vendosura n\u00eb frigorifer. Pas hapjes, produkti ekspozohet ndaj ajrit, duarve, en\u00ebve dhe ushqimeve t\u00eb tjera, gj\u00eb q\u00eb rrit shanset e kontaminimit.<\/p>\n
Shum\u00eb konsumator\u00eb supozojn\u00eb se sallatat e \u201clara paraprakisht\u201d jan\u00eb sterile. Megjithat\u00eb, larja industriale synon t\u00eb zvog\u00ebloj\u00eb, jo t\u00eb eliminoj\u00eb, mikroorganizmat. P\u00ebr shembull, n\u00ebse sallata lahet shum\u00eb shpejt ose nuk thahet mjaftuesh\u00ebm, bakteret jo vet\u00ebm q\u00eb mund t\u00eb mbeten, por edhe t\u00eb shumohen m\u00eb leht\u00eb n\u00eb mjedisin me lag\u00ebshti t\u00eb qeses. P\u00ebrve\u00e7 k\u00ebsaj, ekzistojn\u00eb mikroorganizma, si\u00e7 jan\u00eb lloje t\u00eb caktuara t\u00eb E. Coli, q\u00eb \u201cngjiten\u201d fort n\u00eb sip\u00ebrfaqet e gjetheve dhe nuk hiqen leht\u00eb. K\u00ebto raste k\u00ebrkojn\u00eb metoda m\u00eb t\u00eb forta dezinfektimi ose trajtimi termik, t\u00eb cilat sigurisht nuk mund t\u00eb aplikohen tek perimet e fresk\u00ebta.<\/p>\n
Udh\u00ebzime p\u00ebr konsum t\u00eb sigurt n\u00eb sht\u00ebpi<\/p>\n
Lani gjithmon\u00eb duart para, duke p\u00ebrdorur en\u00eb dhe sip\u00ebrfaqe t\u00eb pastra.<\/p>\n
Shp\u00eblani gjethet n\u00eb uj\u00eb t\u00eb rrjedhsh\u00ebm dhe thajini mir\u00eb.<\/p>\n
Sallat\u00ebn e ruajm\u00eb n\u00eb frigorifer, jo n\u00eb der\u00eb (ku ndryshon temperatura), por n\u00eb raftet e brendshme.<\/p>\n
Konsumojeni brenda 1-3 dit\u00ebve pas hapjes s\u00eb paketimit dhe kurr\u00eb pas dat\u00ebs s\u00eb skadimit.<\/p>\n
K\u00ebto praktika, megjith\u00ebse t\u00eb thjeshta, mund t\u00eb b\u00ebjn\u00eb diferenc\u00ebn midis nj\u00eb vakti t\u00eb sh\u00ebndetsh\u00ebm.<\/p>\n","protected":false},"excerpt":{"rendered":"
Sallatat e paketuara jan\u00eb b\u00ebr\u00eb pjes\u00eb tashm\u00eb e diet\u00ebs son\u00eb t\u00eb p\u00ebrditshme. N\u00eb nj\u00eb bot\u00eb q\u00eb ndryshon me shpejt\u00ebsi, hapja e nj\u00eb qeseje me perime t\u00eb fresk\u00ebta dhe t\u00eb gatshme p\u00ebr t\u2019u ngr\u00ebn\u00eb duket si nj\u00eb shp\u00ebtim jete. Megjithat\u00eb, pas \u201cpast\u00ebrtis\u00eb\u201d s\u00eb tyre t\u00eb dukshme dhe paketimit t\u00eb p\u00ebrshtatsh\u00ebm, shpesh fshihen rreziqe t\u00eb vogla dhe<\/p>\n","protected":false},"author":1,"featured_media":12395,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":{"0":"post-12394","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-lifestyle"},"_links":{"self":[{"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/posts\/12394","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/comments?post=12394"}],"version-history":[{"count":1,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/posts\/12394\/revisions"}],"predecessor-version":[{"id":12396,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/posts\/12394\/revisions\/12396"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/media\/12395"}],"wp:attachment":[{"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/media?parent=12394"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/categories?post=12394"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/tags?post=12394"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}