SD Dojavi
OSMRTNICE
PRETPLATA
PREMIUM
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Nutricionist Branimir Dolobašić gostovao je u RTL Direktu i odgovorio na ključna pitanja o količini jaja koju smijemo pojesti u danu, ali i opasnostima koje predstavljaju druge uskrsne delicije kao francuska salata. 

Jaja koja stoje van frižidera, dokad se mogu sigurno konzumirati?

"Opće pravilo je da od trenutka kada su termički skuhana, završeno, dva sata smiju biti na sobnoj temperaturi i onda ih trebamo spremiti u hladnjak, na 4 do 5 stupnjeva gdje onda mogu provesti do sedam dana", kaže.

Nakon kuhanja trebaju u hladnu vodu da se što prije ohlade, da ih možemo spremiti, dodaje.

Dakle već za Uskrs je već prekasno?

"Ako smo ih ostavili da se ohlade prije farbanja, farbali ih i već smo u sivoj zoni, kockamo se", pojašnjava.

Svi živimo u zabludi cijeli život? Jesu li takva jaja neispravna?

"Nije nužno da jaja tada nisu ispravna, ali ulaze u zonu rizika. Ne znamo otkud to jaje dolazi, kako je rukovano, gdje je spremmljeno, kako čuvano. Ima puno stepenica s kojih možemo pasti", rekao je za RTL Direkt.

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image

Nutricionist Branimir Dolobašić

RTL Direkt/Screenshot
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Koji su potencijalni problemi?

"Prije svega jaje treba biti dobro kuhano da bi se kontrolirao broj bakterija unutra, tijekom procesa kuhanja, mora biti tvrdo kuhano, trebali bi riješiti problem sigurnosti unutra - salmonela, patogene bakterije. Ali od tog trenutka kreće trka s vremenom, hoće li biti u rukama, je li par komada preživilo. Ako su na sobnoj temnperaturi, jaja su 3/4 voda, jedan od elemenata rasta bakterija već imamo, imamo izobilje hrane, ne treba šećer, imamo masti, proteina, svega ima da rastu i mi ih puštamo onda na sobnoj temperaturi da se razmnožavaju u slobodnom stilu", tvrdi.

"Nemojte riskirati, nakon 24 sata proporcionalno raste rizik jer se mogu razmnožavati. Bile su obavijesti prije dvije godine, bila je u SAD-u povlačeno zbog listerije, ali baš na tvrdo kuhana jaja", dodaje.

Mojmira Pastorčić je kazala da je pročitala da u Americi svakog Uskrsa u bolnicama imaju problema s trovanjima salmonela - nije baš bezopasno jesti stara jaja?

"Mogu biti i blaži simptomi pa ljudi ne idu liječniku, ali to nije dobro, nije odgovorno ponašanje prema svom zdravlju", govori.

Koliko dnevno čovjek uopće može pojesti jaja? Jer, ljudi u ovo doba pojedu 6-7 kao od šale.

"6-7 je ultra pretjerivanje. Da jedan dan idemo do 5 komada, neće biti ništa, ali ako nastavimo idućih dana, to bi bila politika čistog tanjura, unosimo jako veliki broj zasićenih masti i to treba postrošiti", kaže.

Dva jaja dnevno je preporuka, navodi.

Što je s francuskom salatom? Nije ni ona baš bezopasna?

"Ista stvar vrijedi kao i za druge, gdje god je hrana van sigurne zone dulje od dva sata imamo sigurnosni problem. Ne bi trebali cijelu zdjelu francuske izvaditi van i onda sjediti satima, unutra bakterije proklijaju, razmnožavaju se", kaže.

"Svaka dva sata pozicionirati i izvaditi svježe, novu porciju ako netko želi, ako je veće okupljanje ta dva sata trebaju biti neka crta da se drži ono što se serrvira ili pojede. Nema veze jesu jaja oguljena ili u ljusci, jesu li u francuskoj. Dva sata", zaključuje za RTL Direkt.

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Nutricionist Branimir Dolobašić

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Nutricionist Branimir Dolobašić gostovao je u RTL Direktu i odgovorio na ključna pitanja o količini jaja koju smijemo pojesti u danu, ali i opasnostima koje predstavljaju druge uskrsne delicije kao francuska salata. 

Jaja koja stoje van frižidera, dokad se mogu sigurno konzumirati?

"Opće pravilo je da od trenutka kada su termički skuhana, završeno, dva sata smiju biti na sobnoj temperaturi i onda ih trebamo spremiti u hladnjak, na 4 do 5 stupnjeva gdje onda mogu provesti do sedam dana", kaže.

Nakon kuhanja trebaju u hladnu vodu da se što prije ohlade, da ih možemo spremiti, dodaje.

Dakle već za Uskrs je već prekasno?

"Ako smo ih ostavili da se ohlade prije farbanja, farbali ih i već smo u sivoj zoni, kockamo se", pojašnjava.

Svi živimo u zabludi cijeli život? Jesu li takva jaja neispravna?

"Nije nužno da jaja tada nisu ispravna, ali ulaze u zonu rizika. Ne znamo otkud to jaje dolazi, kako je rukovano, gdje je spremmljeno, kako čuvano. Ima puno stepenica s kojih možemo pasti", rekao je za RTL Direkt.

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image

Nutricionist Branimir Dolobašić

RTL Direkt/Screenshot
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Koji su potencijalni problemi?

"Prije svega jaje treba biti dobro kuhano da bi se kontrolirao broj bakterija unutra, tijekom procesa kuhanja, mora biti tvrdo kuhano, trebali bi riješiti problem sigurnosti unutra - salmonela, patogene bakterije. Ali od tog trenutka kreće trka s vremenom, hoće li biti u rukama, je li par komada preživilo. Ako su na sobnoj temnperaturi, jaja su 3/4 voda, jedan od elemenata rasta bakterija već imamo, imamo izobilje hrane, ne treba šećer, imamo masti, proteina, svega ima da rastu i mi ih puštamo onda na sobnoj temperaturi da se razmnožavaju u slobodnom stilu", tvrdi.

"Nemojte riskirati, nakon 24 sata proporcionalno raste rizik jer se mogu razmnožavati. Bile su obavijesti prije dvije godine, bila je u SAD-u povlačeno zbog listerije, ali baš na tvrdo kuhana jaja", dodaje.

Mojmira Pastorčić je kazala da je pročitala da u Americi svakog Uskrsa u bolnicama imaju problema s trovanjima salmonela - nije baš bezopasno jesti stara jaja?

"Mogu biti i blaži simptomi pa ljudi ne idu liječniku, ali to nije dobro, nije odgovorno ponašanje prema svom zdravlju", govori.

Koliko dnevno čovjek uopće može pojesti jaja? Jer, ljudi u ovo doba pojedu 6-7 kao od šale.

"6-7 je ultra pretjerivanje. Da jedan dan idemo do 5 komada, neće biti ništa, ali ako nastavimo idućih dana, to bi bila politika čistog tanjura, unosimo jako veliki broj zasićenih masti i to treba postrošiti", kaže.

Dva jaja dnevno je preporuka, navodi.

Što je s francuskom salatom? Nije ni ona baš bezopasna?

"Ista stvar vrijedi kao i za druge, gdje god je hrana van sigurne zone dulje od dva sata imamo sigurnosni problem. Ne bi trebali cijelu zdjelu francuske izvaditi van i onda sjediti satima, unutra bakterije proklijaju, razmnožavaju se", kaže.

"Svaka dva sata pozicionirati i izvaditi svježe, novu porciju ako netko želi, ako je veće okupljanje ta dva sata trebaju biti neka crta da se drži ono što se serrvira ili pojede. Nema veze jesu jaja oguljena ili u ljusci, jesu li u francuskoj. Dva sata", zaključuje za RTL Direkt.

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Nutricionist Branimir Dolobašić
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Koliko dugo smijemo jesti jaja nakon Uskrsa, koliko francusku držati na stolu? Nutricionist u RTL Direktu šokirao

Piše Mozaik SD
10. travnja 2023. - 23:40
24680705
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Ilustracija/Cropix

Nutricionist Branimir Dolobašić gostovao je u RTL Direktu i odgovorio na ključna pitanja o količini jaja koju smijemo pojesti u danu, ali i opasnostima koje predstavljaju druge uskrsne delicije kao francuska salata. 

Jaja koja stoje van frižidera, dokad se mogu sigurno konzumirati?

"Opće pravilo je da od trenutka kada su termički skuhana, završeno, dva sata smiju biti na sobnoj temperaturi i onda ih trebamo spremiti u hladnjak, na 4 do 5 stupnjeva gdje onda mogu provesti do sedam dana", kaže.

Nakon kuhanja trebaju u hladnu vodu da se što prije ohlade, da ih možemo spremiti, dodaje.

Dakle već za Uskrs je već prekasno?

"Ako smo ih ostavili da se ohlade prije farbanja, farbali ih i već smo u sivoj zoni, kockamo se", pojašnjava.

Svi živimo u zabludi cijeli život? Jesu li takva ...

#BRANIMIR DOLOBAŠIĆ#NUTRICIONIST#KONZUMACIJA JAJA#ROK TRAJANJA
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