{"id":13442,"date":"2021-06-23T10:59:54","date_gmt":"2021-06-23T10:59:54","guid":{"rendered":"https:\/\/nutritionalcoaching.com\/?p=13442"},"modified":"2022-04-11T10:36:55","modified_gmt":"2022-04-11T08:36:55","slug":"por-que-tenemos-mas-riesgo-de-tener-una-infeccion-alimentaria-en-verano","status":"publish","type":"post","link":"https:\/\/nutritionalcoaching.com\/en\/blog\/por-que-tenemos-mas-riesgo-de-tener-una-infeccion-alimentaria-en-verano\/","title":{"rendered":"\u00bfPor qu\u00e9 tenemos m\u00e1s riesgo de tener una infecci\u00f3n alimentaria en verano?"},"content":{"rendered":"<p style=\"text-align: justify;\">Durante la \u00e9poca de verano, organismos encargados de la seguridad alimentaria siempre nos alertan del peligro de las toxiinfecciones alimentarias. Las<strong> <em>toxiinfecciones alimentarias<\/em><\/strong> son aquellas enfermedades que se transmiten a trav\u00e9s de los alimentos ya sea porque estas contienen bacterias, toxinas u otros organismos pat\u00f3genos. Estas enfermedades pueden causarnos sintomatolog\u00edas como diarrea, dolores abdominales, n\u00e1useas y fiebre, entre otros.<\/p>\n<p style=\"text-align: justify;\">El hecho de que se cree una alerta sobre las toxiinfecciones alimentarias en verano tiene que ver con la temperatura, y es que la mayor\u00eda de las bacterias son mes\u00f3filas, es decir, su temperatura \u00f3ptima de crecimiento ronda entre los 20 y los 45 \u00baC.<\/p>\n<p style=\"text-align: justify;\"><img data-recalc-dims=\"1\" fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/nutritionalcoaching.com\/wp-content\/uploads\/2021\/06\/pexels-cdc-3992937.jpg?resize=670%2C577&#038;ssl=1\" alt=\"\" width=\"670\" height=\"577\" \/><\/p>\n<p style=\"text-align: justify;\">Muchas veces se cree que, por la apariencia y olor de los alimentos, podemos saber si estos est\u00e1n o no en mal estado, pero muchas veces este no es el caso.<\/p>\n<p style=\"text-align: justify;\">Para evitar sufrir una toxiinfecci\u00f3n alimentaria, a continuaci\u00f3n, se\u00f1alaremos algunos consejos con respecto a la correcta manipulaci\u00f3n de alimentos que nos servir\u00e1n tanto en invierno como en verano, pero que especialmente en verano nos pueden salvar de m\u00e1s de un susto.<\/p>\n<ul style=\"list-style-type: circle; text-align: justify;\">\n<li><strong><em>Lo primero que se debe hacer al comprar un alimento es examinarlo<\/em><\/strong>; leer la etiqueta, es decir, comprobar la fecha de caducidad o consumo preferente, y las condiciones de conservaci\u00f3n y uso, que los alimentos envasados est\u00e9n correctamente cerrados, y que las latas no est\u00e9n abombadas.<\/li>\n<li><strong>Debemos<em> consumir alimentos que han recibido un correcto tratamiento higi\u00e9nico<\/em><\/strong>:\n<ul style=\"list-style-type: circle;\">\n<li>No debe consumirse leche que no se haya sometido a un tratamiento t\u00e9rmico previo<\/li>\n<li>La carne, pescados y productos de reposter\u00eda deben permanecer en refrigeraci\u00f3n o congelaci\u00f3n<\/li>\n<li>Los huevos no deben lavarse con agua, y deben consumirse inmediatamente despu\u00e9s de su preparaci\u00f3n culinaria<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" class=\"alignnone wp-image-16955\" src=\"https:\/\/i0.wp.com\/nutritionalcoaching.com\/wp-content\/uploads\/2021\/06\/pexels-djaheda-richers-6576811-1536x1024-1.jpg?resize=700%2C467&#038;ssl=1\" alt=\"\" width=\"700\" height=\"467\" srcset=\"https:\/\/i0.wp.com\/nutritionalcoaching.com\/wp-content\/uploads\/2021\/06\/pexels-djaheda-richers-6576811-1536x1024-1.jpg?w=1536&amp;ssl=1 1536w, https:\/\/i0.wp.com\/nutritionalcoaching.com\/wp-content\/uploads\/2021\/06\/pexels-djaheda-richers-6576811-1536x1024-1.jpg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/nutritionalcoaching.com\/wp-content\/uploads\/2021\/06\/pexels-djaheda-richers-6576811-1536x1024-1.jpg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/nutritionalcoaching.com\/wp-content\/uploads\/2021\/06\/pexels-djaheda-richers-6576811-1536x1024-1.jpg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/nutritionalcoaching.com\/wp-content\/uploads\/2021\/06\/pexels-djaheda-richers-6576811-1536x1024-1.jpg?resize=600%2C400&amp;ssl=1 600w\" sizes=\"(max-width: 700px) 100vw, 700px\" \/><\/p>\n<ul style=\"list-style-type: circle; text-align: justify;\">\n<li><strong><em>Cocinar bien los alimentos<\/em><\/strong> de manera que la temperatura que se alcance en el centro del producto supere los <strong><em>70\u00ba C<\/em><\/strong> al menos dos minutos, despu\u00e9s, lo ideal ser\u00eda consumir los alimentos justo despu\u00e9s de ser cocinados, y si no es el caso o sobran, no deben nunca dejarse enfriar a temperatura ambiente, antes de pasadas 2 horas el alimento debe estar guardado en el refrigerador o congelador.\u00a0 Si vas a hacer preparaciones que impliquen <strong><em>pescado crudo<\/em><\/strong>, c\u00f3mpralo ya congelado o si es fresco, este debe conservarse previamente a<strong> <em>&#8211; 20\u00ba C<\/em><\/strong> en el congelador durante<strong><em> al menos cinco d\u00edas<\/em><\/strong>. Ten en cuenta que estas temperaturas s\u00f3lo se alcanzan en frigor\u00edficos de tres estrellas o m\u00e1s.<\/li>\n<\/ul>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" class=\"alignnone wp-image-16956\" src=\"https:\/\/i0.wp.com\/nutritionalcoaching.com\/wp-content\/uploads\/2021\/06\/pexels-denys-gromov-7780037-1536x1024-1.jpg?resize=700%2C467&#038;ssl=1\" alt=\"\" width=\"700\" height=\"467\" srcset=\"https:\/\/i0.wp.com\/nutritionalcoaching.com\/wp-content\/uploads\/2021\/06\/pexels-denys-gromov-7780037-1536x1024-1.jpg?w=1536&amp;ssl=1 1536w, https:\/\/i0.wp.com\/nutritionalcoaching.com\/wp-content\/uploads\/2021\/06\/pexels-denys-gromov-7780037-1536x1024-1.jpg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/nutritionalcoaching.com\/wp-content\/uploads\/2021\/06\/pexels-denys-gromov-7780037-1536x1024-1.jpg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/nutritionalcoaching.com\/wp-content\/uploads\/2021\/06\/pexels-denys-gromov-7780037-1536x1024-1.jpg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/nutritionalcoaching.com\/wp-content\/uploads\/2021\/06\/pexels-denys-gromov-7780037-1536x1024-1.jpg?resize=600%2C400&amp;ssl=1 600w\" sizes=\"(max-width: 700px) 100vw, 700px\" \/><\/p>\n<ul style=\"list-style-type: circle; text-align: justify;\">\n<li>A la hora de recalentar los alimentos, se recomienda <strong><em>recalentar a temperatura m\u00e1xima<\/em><\/strong> e incluso las preparaciones que tengan sopas o salsas, llevarlas hasta el punto de ebullici\u00f3n.<\/li>\n<li><strong><em>Evitar la contaminaci\u00f3n cruzada<\/em><\/strong>. Los alimentos crudos y cocinados no pueden mezclarse, ya que un alimento cocinado puede contaminarse al entrar en contacto con el alimento crudo o con materiales que hayan manipulado a este (cuchillos, tablas, etc.)<\/li>\n<li>Los<strong><em> animales<\/em><\/strong> son portadores de microorganismos que pueden ser pat\u00f3genos, por lo que no se deben tener cerca de los alimentos.<\/li>\n<li>Utilizar siempre <strong><em>agua potable<\/em><\/strong> tanto para beber como para cocinar.<\/li>\n<li><strong><em>No consumir alimentos perecederos<\/em><\/strong> que hayan estado a <strong><em>temperatura ambiente<\/em><\/strong>. Debemos asegurarnos que si vamos a consumir alimentos en alg\u00fan establecimiento, estos deben estar protegidos en vitrinas o similares y a la temperatura correcta.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\">Bibliograf\u00eda:<\/p>\n<ul style=\"text-align: justify;\">\n<li>Organizaci\u00f3n Mundial de la Salud, (OMS)<\/li>\n<li>Asociaci\u00f3n Espa\u00f1ola de Seguridad Alimentaria y Nutrici\u00f3n, (AESAN)<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Claudia P\u00e9rez Armada<\/strong><\/p>\n<p>Dietista-Nutricionista.<\/p>\n<p><a href=\"https:\/\/nutritionalcoaching.com\/en\/servicios\/consulta-dietetica\/\">Nutritional Coaching<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>para tener un verano sin intoxicaciones alimentarias. (salmonella, listeria, e-coli&#8230;) aprende a como evitarlas <\/p>","protected":false},"author":2,"featured_media":13449,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"_joinchat":[],"footnotes":""},"categories":[31],"tags":[],"class_list":["post-13442","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Infecci\u00f3n alimentaria en verano- Nutritional Coaching<\/title>\n<meta name=\"description\" content=\"Infecci\u00f3n alimentaria en verano. Las toxiinfecciones alimentarias son enfermedades que se transmiten a trav\u00e9s de los alimentos por bacterias o toxinas.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/nutritionalcoaching.com\/en\/blog\/por-que-tenemos-mas-riesgo-de-tener-una-infeccion-alimentaria-en-verano\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Infecci\u00f3n alimentaria en verano- Nutritional Coaching\" \/>\n<meta property=\"og:description\" content=\"Infecci\u00f3n alimentaria en verano. 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