{"id":29259,"date":"2023-07-13T12:32:27","date_gmt":"2023-07-13T10:32:27","guid":{"rendered":"https:\/\/www.mgc.es\/?p=29259"},"modified":"2023-07-04T12:34:19","modified_gmt":"2023-07-04T10:34:19","slug":"el-perill-de-la-salmonella-en-aliments-crus-o-no-cuits-adequadament","status":"publish","type":"post","link":"https:\/\/www.mgc.es\/ca\/blog\/el-perill-de-la-salmonella-en-aliments-crus-o-no-cuits-adequadament\/","title":{"rendered":"El perill de la salmonel\u00b7la en aliments crus o no cuits adequadament"},"content":{"rendered":"<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_82_1 counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\"><p class=\"ez-toc-title\" style=\"cursor:inherit\">\u00cdndex de continguts<\/p>\n<\/div><nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.mgc.es\/ca\/blog\/el-perill-de-la-salmonella-en-aliments-crus-o-no-cuits-adequadament\/#Simptomes_de_la_salmonellosi\" >S\u00edmptomes de la salmonel\u00b7losi<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.mgc.es\/ca\/blog\/el-perill-de-la-salmonella-en-aliments-crus-o-no-cuits-adequadament\/#Perills_de_la_deshidratacio\" >Perills de la deshidrataci\u00f3<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.mgc.es\/ca\/blog\/el-perill-de-la-salmonella-en-aliments-crus-o-no-cuits-adequadament\/#Es_pot_prevenir_la_salmonellosi\" >Es pot prevenir la salmonel\u00b7losi?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.mgc.es\/ca\/blog\/el-perill-de-la-salmonella-en-aliments-crus-o-no-cuits-adequadament\/#Regles_basiques_dhigiene\" >Regles b\u00e0siques d\u2019higiene<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.mgc.es\/ca\/blog\/el-perill-de-la-salmonella-en-aliments-crus-o-no-cuits-adequadament\/#Regles_basiques_per_cuinar\" >Regles b\u00e0siques per cuinar<\/a><\/li><\/ul><\/nav><\/div>\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"532\" src=\"https:\/\/www.mgc.es\/wp-content\/uploads\/2023\/07\/dolorestomago2.jpg\" alt=\"\" class=\"wp-image-29255\" srcset=\"https:\/\/www.mgc.es\/wp-content\/uploads\/2023\/07\/dolorestomago2.jpg 800w, https:\/\/www.mgc.es\/wp-content\/uploads\/2023\/07\/dolorestomago2-440x293.jpg 440w, https:\/\/www.mgc.es\/wp-content\/uploads\/2023\/07\/dolorestomago2-768x511.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<p>La salmonel\u00b7la, o Salmonella, \u00e9s un bacteri (en realitat un g\u00e8nere de bacteris) que podem trobar en diversos aliments comuns, com ara els ous, la llet no pasteuritzada, la carn i l\u2019aigua.<\/p>\n\n\n\n<p>La infecci\u00f3 per salmonel\u00b7la pot ser molt perillosa. Es manifesta a l\u2019est\u00f3mac i a l\u2019intest\u00ed, per\u00f2 en els casos m\u00e9s greus el bacteri envaeix els conductes limf\u00e0tics (els vasos que transporten aigua i prote\u00efnes a la sang) i, fins i tot, la mateixa sang.<\/p>\n\n\n\n<p>La salmonel\u00b7losi afecta de la mateixa manera els homes i les dones, independentment de l\u2019edat. En els infants i la gent gran o, en general, en les persones amb immunodepressi\u00f3, la infecci\u00f3 pot ser extremadament greu.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Simptomes_de_la_salmonellosi\"><\/span><strong>S\u00edmptomes de la salmonel\u00b7losi<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Els s\u00edmptomes habituals s\u00f3n:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Diarrea o b\u00e9 restrenyiment<\/li>\n\n\n\n<li>Mal de cap<\/li>\n\n\n\n<li>Recargolament de ventre<\/li>\n\n\n\n<li>N\u00e0usees i v\u00f2mits<\/li>\n\n\n\n<li>Febre<\/li>\n\n\n\n<li>Possible pres\u00e8ncia de sang a la femta<\/li>\n<\/ul>\n\n\n\n<p>Quan la infecci\u00f3 no \u00e9s greu, els s\u00edmptomes no solen passar de diarrea durant un parell o tres de dies. La majoria de les salmonel\u00b7losis lleus remeten entre quatre dies i una setmana m\u00e9s tard, sense seguir cap m\u00e9s tractament que el rep\u00f2s i beure for\u00e7a l\u00edquids.<\/p>\n\n\n\n<p>Un cas m\u00e9s alarmant produiria diarrea constant, recargolament de ventre i afectaci\u00f3 de l\u2019estat general del pacient. Si \u00e9s aix\u00ed, la soluci\u00f3 ideal \u00e9s demanar l\u2019opini\u00f3 d\u2019un metge que, de manera eventual, podria prescriure un tractament antibi\u00f2tic.<\/p>\n\n\n\n<p>En general, cal consultar al metge si:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>La diarrea dura m\u00e9s de 24 hores<\/li>\n\n\n\n<li>Si \u00e9s freq\u00fcent o intensa<\/li>\n\n\n\n<li>Si el recargolament de ventre \u00e9s gaire dolor\u00f3s<\/li>\n\n\n\n<li>Si hi ha <a href=\"https:\/\/medlineplus.gov\/spanish\/ency\/article\/007741.htm\">sang a la femta<\/a> (s\u2019ha de consultar sempre aquest cas a un metge)<\/li>\n\n\n\n<li>Si el pacient t\u00e9 una febre de 38 \u00baC o superior<\/li>\n\n\n\n<li>Quan hi ha senyals d\u2019icter\u00edcia, que es caracteritza per un to grog\u00f3s de la pell i del banc dels ulls. Aix\u00f2 revelaria danys al fetge o als conductes biliars (els que transporten la bilis del fetge fins a l\u2019intest\u00ed)<\/li>\n\n\n\n<li>Deshidrataci\u00f3<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Perills_de_la_deshidratacio\"><\/span><strong>Perills de la deshidrataci\u00f3<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Si la <a href=\"https:\/\/www.cun.es\/enfermedades-tratamientos\/enfermedades\/diarrea\">diarrea<\/a> o els v\u00f2mits sovintegen, potser hi ha un d\u00e8ficit de l\u00edquids a l\u2019organisme, un fet que pot esdevenir molt perill\u00f3s. En tot cas, cal evitar-ho sigui com sigui. Apareix quan l\u2019organisme perd m\u00e9s l\u00edquids que no n\u2019ingereix. El metge ha d\u2019examinar qualsevol classe de deshidrataci\u00f3.<\/p>\n\n\n\n<p>Els signes s\u00f3n:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Boca seca, fins i tot la llengua<\/li>\n\n\n\n<li>Pell eixarre\u00efda i arrugada<\/li>\n\n\n\n<li>Set intensa<\/li>\n\n\n\n<li>Poca orina, i anormalment fosca, o b\u00e9 manca d\u2019orina<\/li>\n\n\n\n<li>Ulls eixuts, sense ll\u00e0grimes<\/li>\n\n\n\n<li>Feblesa<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Es_pot_prevenir_la_salmonellosi\"><\/span><strong>Es pot prevenir la salmonel\u00b7losi?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Hi ha dues regles fonamentals:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.ocu.org\/alimentacion\/seguridad-alimentaria\/consejos\/consejos-higiene-cocina\">Extremar la higiene<\/a><\/li>\n\n\n\n<li>Coure a fons els aliments<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Regles_basiques_dhigiene\"><\/span><strong>Regles b\u00e0siques d\u2019higiene<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Cal rentar-se sempre les mans amb sab\u00f3 en sortir del bany i abans de cuinar. No feu servir una tovallola molla o humida per eixugar-vos-les.<\/li>\n\n\n\n<li>Renteu-vos b\u00e9 les mans entre la preparaci\u00f3 d\u2019un plat i l\u2019altre (per exemple, quan passeu de manipular verdures a la carn). Amb aix\u00f2 es vol evitar un possible intercanvi de bacteris entre els aliments.<\/li>\n\n\n\n<li>Renteu els estris de cuina amb aigua i sab\u00f3 abans de fer-los servir per preparar un altre plat.<\/li>\n\n\n\n<li>Feu servir taules i ganivets diferents per a cada classe plat.<\/li>\n\n\n\n<li>Canvieu cada dia els draps de cuina. S\u2019han de rentar, com a m\u00ednim, a 60 \u00baC.<\/li>\n\n\n\n<li>Guardeu els aliments dins la nevera. La carn, el peix i l\u2019aviram no han de ser fora de la nevera durant per\u00edodes prolongats.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Regles_basiques_per_cuinar\"><\/span><strong>Regles b\u00e0siques per cuinar<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>L\u2019\u00fanic m\u00e8tode efica\u00e7 per matar bacteris d\u2019un aliment \u00e9s l\u2019escalfor. Cal tenir en compte que els bacteris proliferen i es reprodueixen <a href=\"https:\/\/www.comunidad.madrid\/servicios\/salud\/afecta-temperatura-seguridad-alimentos#:~:text=Las%20bacterias%20se%20multiplican%20r%C3%A1pidamente,C%20se%20retrasa%20su%20multiplicaci%C3%B3n.\">a temperatura ambient<\/a>. El fred en pot aturar el creixement i la congelaci\u00f3 els pot mantenir inerts. Tot i aix\u00f2, tan bon punt es descongelen, tornen a estar actius. L\u2019\u00fanica manera de liquidar-los \u00e9s amb escalfor, sotmetent-los a temperatures de 75 \u00baC o superiors durant uns quants minuts. Compte, per\u00f2, tamb\u00e9 cal que l\u2019interior de la carn, per exemple, arribi en aquesta temperatura, no tan sols la superf\u00edcie. La norma \u00e9s:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Coure o fer bullir b\u00e9 l\u2019aviram.<\/li>\n\n\n\n<li>Coure o fer bullir b\u00e9 la carn trinxada.<\/li>\n\n\n\n<li>Per regla general, els ous poden contenir salmonel\u00b7la a la superf\u00edcie de la closca, amb la qual cosa s\u2019han d\u2019escaldar amb aigua bullent durant cinc segons.<\/li>\n\n\n\n<li>No piqueu mai un ou cru a la vora d\u2019una olla o cass\u00f3 on hi ha aliments. Feu servir un ganivet i doneu cops a l\u2019ou amb la fulla per esberlar-lo.<\/li>\n<\/ul>\n\n\n\n<p>Bibliografia<\/p>\n\n\n\n<figure class=\"wp-block-embed\"><div class=\"wp-block-embed__wrapper\">\nhttps:\/\/medlineplus.gov\/spanish\/salmonellainfections.html\n<\/div><\/figure>\n\n\n\n<figure class=\"wp-block-embed\"><div class=\"wp-block-embed__wrapper\">\nhttps:\/\/www.who.int\/es\/news-room\/fact-sheets\/detail\/salmonella-(non-typhoidal)\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>La salmonel\u00b7la, o Salmonella, \u00e9s un bacteri (en realitat un g\u00e8nere de bacteris) que podem trobar en diversos aliments comuns, com ara els ous, la llet no pasteuritzada, la carn i l\u2019aigua.<\/p>\n","protected":false},"author":3,"featured_media":29255,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[658],"tags":[384,437],"class_list":["post-29259","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alimentacio-nutricio","tag-alimentacio","tag-habits-saludables"],"featured_image_src":"https:\/\/www.mgc.es\/wp-content\/uploads\/2023\/07\/dolorestomago2.jpg","author_info":{"display_name":"Revista Inter\u00e8s Mutu","author_link":"https:\/\/www.mgc.es\/ca\/blog\/author\/interesmutu\/"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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