{"id":39007,"date":"2024-06-24T09:30:00","date_gmt":"2024-06-24T07:30:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=39007"},"modified":"2024-06-20T13:54:42","modified_gmt":"2024-06-20T11:54:42","slug":"grillezes-etelbiztonsag","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/sk\/grillezes-etelbiztonsag\/","title":{"rendered":"Bezpe\u010dnos\u0165 potrav\u00edn pri grilovan\u00ed: ako si zabezpe\u010di\u0165 \u010derstv\u00e9 a zdrav\u00e9 potraviny\u00a0"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

Grilovanie je jedn\u00fdm z najob\u013e\u00fabenej\u0161\u00edch sp\u00f4sobov pr\u00edpravy jed\u00e1l po\u010das letnej sez\u00f3ny, najm\u00e4 v gastron\u00f3mii. Vysok\u00e9 teploty a otvoren\u00fd ohe\u0148 v\u0161ak predstavuj\u00fa nov\u00e9 v\u00fdzvy z h\u013eadiska bezpe\u010dnosti potrav\u00edn. V tomto \u010dl\u00e1nku podrobne rozoberieme, ako zabezpe\u010di\u0165, aby grilovan\u00e9 potraviny zostali \u010derstv\u00e9, bezpe\u010dn\u00e9 a zdrav\u00e9 v sektore HORECA.<\/strong> <\/p>\n\n\n\n

Spr\u00e1vne skladovanie surov\u00edn<\/h3>\n\n\n\n

Prv\u00fdm krokom k bezpe\u010dn\u00e9mu grilovaniu je spr\u00e1vne skladovanie surov\u00edn. Je d\u00f4le\u017eit\u00e9 skladova\u0165 m\u00e4so a in\u00e9 potraviny ur\u010den\u00e9 na grilovanie pri spr\u00e1vnej teplote, aby sa zabr\u00e1nilo kr\u00ed\u017eovej kontamin\u00e1cii. M\u00e4so by sa malo v\u017edy skladova\u0165 na najni\u017e\u0161ej polici chladni\u010dky, tesne uzavret\u00e9, aby sa zabr\u00e1nilo kontamin\u00e1cii ostatn\u00fdch potrav\u00edn kvapkaj\u00facou \u0161\u0165avou.\u00a0<\/p>\n\n\n

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Obr\u00e1zok: www.envato.com<\/figcaption><\/figure>\n<\/div>\n\n\n

Regul\u00e1cia teploty<\/h3>\n\n\n\n

Pri grilovan\u00ed je d\u00f4le\u017eit\u00e9, aby boli potraviny spr\u00e1vna vn\u00fatorn\u00e1 teplota<\/a> teplo. Pre r\u00f4zne druhy m\u00e4sa (napr. kuracie m\u00e4so<\/a>, hov\u00e4dzie m\u00e4so,<\/a> o\u0161\u00edpan\u00e1<\/a>) musia dosahova\u0165 r\u00f4zne minim\u00e1lne vn\u00fatorn\u00e9 teploty, aby sa dali bezpe\u010dne konzumova\u0165. Na zaistenie bezpe\u010dnosti potrav\u00edn pou\u017e\u00edvajte pri grilovan\u00ed teplomer na m\u00e4so. Kuracie a in\u00e9 hydinov\u00e9 m\u00e4so mus\u00ed pre bezpe\u010dn\u00fa konzum\u00e1ciu dosiahnu\u0165 vn\u00fatorn\u00fa teplotu 74 \u00b0C. T\u00fdm sa zabezpe\u010d\u00ed, \u017ee v\u0161etky \u010dasti hydiny s\u00fa spr\u00e1vne prepe\u010den\u00e9. V pr\u00edpade hov\u00e4dzieho m\u00e4sa sa minim\u00e1lna vn\u00fatorn\u00e1 teplota m\u00f4\u017ee l\u00ed\u0161i\u0165 v z\u00e1vislosti od \u0161trukt\u00fary, ktor\u00fa chcete dosiahnu\u0165 (medium, well done at\u010f.). V pr\u00edpade hov\u00e4dzieho m\u00e4sa grilovan\u00e9ho na stredn\u00fa teplotu sa odpor\u00fa\u010da teplota 63 \u00b0C. Pri brav\u010dovom m\u00e4se sa odpor\u00fa\u010da vn\u00fatorn\u00e1 teplota 63 \u00b0C. V minulosti sa pri brav\u010dovom m\u00e4se odpor\u00fa\u010dali vy\u0161\u0161ie teploty, ale modern\u00e9 po\u013enohospod\u00e1rske a spracovate\u013esk\u00e9 postupy umo\u017e\u0148uj\u00fa bezpe\u010dn\u00fa konzum\u00e1ciu pri ni\u017e\u0161\u00edch teplot\u00e1ch. Pri mletom m\u00e4se, ako s\u00fa hamburgery, je odpor\u00fa\u010dan\u00e1 vn\u00fatorn\u00e1 teplota 71 \u00b0C, preto\u017ee pri mlet\u00ed sa do m\u00e4sa m\u00f4\u017eu dosta\u0165 bakt\u00e9rie.\u00a0<\/p>\n\n\n

\n
\"\"
Obr\u00e1zok: www.shutterstock.com<\/figcaption><\/figure>\n<\/div>\n\n\n

Predch\u00e1dzanie kr\u00ed\u017eovej kontamin\u00e1cii<\/h3>\n\n\n\n

Dbajte na to, aby surov\u00e9 a tepelne upraven\u00e9 potraviny nepri\u0161li do vz\u00e1jomn\u00e9ho kontaktu. Na surov\u00e9 a hotov\u00e9 potraviny pou\u017e\u00edvajte oddelen\u00fd riad a n\u00e1doby. Patria sem dosky na kr\u00e1janie, taniere, klie\u0161te a in\u00e9 n\u00e1\u010dinie.\u00a0<\/p>\n\n\n

\n
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Obr\u00e1zok: www.envato.com<\/figcaption><\/figure>\n<\/div>\n\n\n

Spr\u00e1vna pr\u00edprava a vytvrdzovanie<\/h3>\n\n\n\n

A marinovanie sa nepou\u017e\u00edva len na zv\u00fdraznenie chut\u00ed,<\/a> ale m\u00f4\u017ee tie\u017e pom\u00f4c\u0165 chr\u00e1ni\u0165 pred ur\u010dit\u00fdmi bakt\u00e9riami. Kysl\u00e9 zlo\u017eky, ako je ocot, citr\u00f3nov\u00e1 alebo limetkov\u00e1 \u0161\u0165ava, pom\u00e1haj\u00fa zni\u017eova\u0165 mno\u017estvo bakt\u00e9ri\u00ed na povrchu m\u00e4sa. Taktie\u017e so\u013e, korenie<\/a> a bylinky pom\u00e1haj\u00fa rozv\u00edja\u0165 chu\u0165ov\u00fd profil. V\u017edy marinujte v chladnom prostred\u00ed a marin\u00e1du nepou\u017e\u00edvajte opakovane po surovom m\u00e4se.V z\u00e1vislosti od druhu m\u00e4sa sa m\u00f4\u017ee \u010das marinovania l\u00ed\u0161i\u0165. Hydina si m\u00f4\u017ee vy\u017eadova\u0165 minim\u00e1lne 30 min\u00fat, zatia\u013e \u010do hrub\u0161ie \u010derven\u00e9 m\u00e4so si m\u00f4\u017ee vy\u017eadova\u0165 nieko\u013eko hod\u00edn. Je d\u00f4le\u017eit\u00e9, aby ste nikdy nemarinovali pri izbovej teplote, preto\u017ee to m\u00f4\u017ee podpori\u0165 rast bakt\u00e9ri\u00ed. M\u00e4so v\u017edy marinujte v chladni\u010dke, a ak chcete marin\u00e1du nesk\u00f4r pou\u017ei\u0165 na varenie alebo om\u00e1\u010dku, najprv ju prevarte, aby sa zni\u010dili bakt\u00e9rie.\u00a0<\/p>\n\n\n

\n
\"\"
Obr\u00e1zok: www.shutterstock.com<\/figcaption><\/figure>\n<\/div>\n\n\n

\u010cistota a hygiena v oblasti grilovania<\/h3>\n\n\n\n

Dezinfekcia klie\u0161t\u00ed, lopatiek a in\u00fdch n\u00e1strojov pou\u017e\u00edvan\u00fdch na grilovanie je ve\u013emi d\u00f4le\u017eit\u00e1, najm\u00e4 ak sa pou\u017e\u00edvaj\u00fa na surov\u00e9 aj hotov\u00e9 potraviny. Udr\u017eiavanie \u010distoty grilovac\u00edch pl\u00f4ch zni\u017euje riziko vzniku bakt\u00e9ri\u00ed a zlep\u0161uje chu\u0165 potrav\u00edn. D\u00f4le\u017eit\u00e1 je aj pravideln\u00e1 dezinfekcia priestoru na grilovanie. <\/p>\n\n\n\n

\"\"
obr\u00e1zok z <\/figcaption><\/figure>\n\n\n\n

Spr\u00e1vne chladenie a skladovanie potrav\u00edn<\/h3>\n\n\n\n

Zvy\u0161ky grilovan\u00e9ho jedla r\u00fdchlo ochla\u010fte a skladujte pri spr\u00e1vnej teplote. R\u00fdchle chladenie zabra\u0148uje rastu bakt\u00e9ri\u00ed a zabezpe\u010duje \u010derstvos\u0165 potrav\u00edn na neskor\u0161ie pou\u017eitie.\u00a0<\/p>\n

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

Ebben a cikkben r\u00e9szletesen t\u00e1rgyaljuk, hogyan biztos\u00edthat\u00f3, hogy a grillezett \u00e9telek frissek, biztons\u00e1gosak \u00e9s eg\u00e9szs\u00e9gesek maradjanak a HORECA szektorban.\u00a0<\/p>","protected":false},"author":14,"featured_media":39014,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[1934,168,199,200,227],"class_list":["post-39007","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alapanyagok","tag-elelmiszerbiztonsag","tag-grill","tag-grillezes","tag-grillszezon","tag-nyar"],"yoast_head":"\n\u00c9telbiztons\u00e1g a 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