{"id":992,"date":"2023-01-28T17:00:42","date_gmt":"2023-01-28T20:00:42","guid":{"rendered":"https:\/\/nifty-mccarthy.107-180-73-136.plesk.page\/?p=992"},"modified":"2023-01-28T17:00:42","modified_gmt":"2023-01-28T20:00:42","slug":"achuras-y-carne-contaminadas-tras-los-resonantes-casos-segui-los-puntos-claves-para-una-alimentacion-saludable","status":"publish","type":"post","link":"https:\/\/nifty-mccarthy.107-180-73-136.plesk.page\/?p=992","title":{"rendered":"Achuras y carne contaminadas: Tras los resonantes casos, segu\u00ed los puntos claves para una alimentaci\u00f3n saludable"},"content":{"rendered":"

Tras conocerse la noticia de cuatro casos de pacientes intoxicados en la ciudad bonaerense de Berazategui, de los cuales dos fallecieron, el Ministerio de Salud de la provincia de Buenos Aires y el Municipio de esa localidad, iniciaron una investigaci\u00f3n para determinar las causas de lo ocurrido.<\/p>\n

Los dos pacientes que murieron en las primeras tres semanas de enero, eran hombres de 36 y 48 a\u00f1os que ingresaron con un cuadro de diarrea, v\u00f3mitos y otros s\u00edntomas compatibles con intoxicaci\u00f3n alimentaria al Hospital Evita Pueblo, de Berazategui.<\/span><\/strong><\/em><\/h2>\n

\u00abPara la identificaci\u00f3n del agente etiol\u00f3gico las muestras de los pacientes fueron derivadas al Laboratorio Nacional de Referencia ANLIS Malbr\u00e1n y las muestras de alimento se encuentran en el Instituto Nacional de Alimentos\u00bb, inform\u00f3 el Ministerio de Salud bonaerense.<\/p>\n

Y agreg\u00f3 que, hasta el momento, en el caso del primer fallecido se confirm\u00f3 la presencia de Salmonella typhimurium y en el segundo, de Shigella y Salmonella<\/strong>.<\/p>\n

La situaci\u00f3n sanitaria abri\u00f3 un fuerte debate, y tambi\u00e9n desde diferentes instituciones se realizaron una serie de recomendaciones, entre ellas el Colegio M\u00e9dico de Jujuy que indic\u00f3:<\/span><\/strong><\/em><\/h2>\n

*- Utilizar agua segura. Si no es agua de red: agregar dos gotas de lavandina por litro de agua o hervirla de 2 a 3 minutos o utilizar pastillas potabilizadoras.<\/strong><\/p>\n

*- Lavarse las manos con agua y jab\u00f3n:<\/strong><\/p>\n

– Despu\u00e9s de ir al ba\u00f1o<\/em>
\n– Despu\u00e9s de cambiar pa\u00f1ales y antes de amamantar<\/em>
\n– Antes y despu\u00e9s de preparar alimentos (en especial despu\u00e9s de tocar carne cruda)<\/em>
\n– Antes de consumir alimentos<\/em><\/p>\n

*- Mantener la higiene en la preparaci\u00f3n de alimentos<\/strong><\/p>\n

*- Utilizar alimentos frescos, limpios, bien cocinados y recientemente preparados<\/strong><\/p>\n

*- Lavado de vegetales:<\/strong><\/p>\n

– Lavar y desinfectar cuidadosamente con agua segura frutas y verduras sobre todo si se consumen crudas y en lo posible, pelarlas<\/em><\/p>\n

*- Cocinar bien los alimentos:<\/strong><\/p>\n

– Los huevos hasta que tengan consistencia dura y si tienen olor o sabor extra\u00f1o, no consumirlos<\/em><\/p>\n

*- Las carnes deben estar bien cocidas por dentro y por fuera, hasta que pierdan totalmente el color rosado:<\/strong><\/p>\n

– Cuidado con la carne picada, hamburguesas, alb\u00f3ndigas, empanadas, pastel de carne, achuras, etc.<\/em><\/p>\n

– Cocci\u00f3n correcta: cocinar completamente hasta que no queden partes rosadas en su interior y sus jugos sean claros (m\u00ednimo 71\u00b0C en el centro de la pieza)<\/em><\/p>\n

*- No consumir carne si tiene mal olor al momento de prepararla o si perdi\u00f3 la cadena de fr\u00edo<\/strong><\/p>\n

*- Las carnes no deben descongelarse m\u00e1s de una vez en caso de haber sido frizadas.<\/strong><\/p>\n

*- No usar el mismo cuchillo, tabla o mesada donde se apoy\u00f3 carne cruda para cortar otros alimentos, sin antes lavarlos con agua y detergente.<\/strong><\/p>\n

*- Evitar la contaminaci\u00f3n cruzada:<\/strong><\/p>\n

– En las \u00e1reas de preparaci\u00f3n de alimentos limpiar y desinfectar las superficies, las tablas de cortar y los utensilios despu\u00e9s de que hayan tomado contacto con carne cruda y\/o sus jugos<\/em><\/p>\n

– Separar las carnes crudas y\/o sus jugos de los alimentos listos para consumir, principalmente durante la compra, el almacenamiento y la preparaci\u00f3n de los mismos<\/strong><\/p>\n

*- Consumir leche, derivados l\u00e1cteos y jugos que est\u00e9n pasteurizados<\/strong><\/p>\n

*- Conservar alimentos frescos y cocidos en la heladera.<\/strong><\/p>\n

*- Evitar la ingesta de medicamentos sin indicaci\u00f3n m\u00e9dica e infusiones caseras.<\/strong><\/p>\n

Por su parte, la Direcci\u00f3n Provincial de Sanidad indic\u00f3 lo siguiente:<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Tras conocerse la noticia de cuatro casos de pacientes intoxicados en la ciudad bonaerense de Berazategui, de los cuales dos fallecieron, el Ministerio de Salud de la provincia de Buenos Aires y el Municipio de esa localidad, iniciaron una investigaci\u00f3n para determinar las causas de lo ocurrido.<\/p>\n","protected":false},"author":1,"featured_media":993,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-992","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-novedades"],"yoast_head":"\r\nAchuras y carne contaminadas: Tras los resonantes casos, segu\u00ed los puntos claves para una alimentaci\u00f3n saludable - Colegio Medico Jujuy<\/title>\r\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\r\n<link rel=\"canonical\" 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