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Grigliare è un’arte non solo perché dalla bravura del cuoco dipende la bontà dei piatti, ma anche perché il rispetto delle regole di igiene da parte dell’addetto riduce il rischio di contrarre malattie alimentari anche molto gravi. Come la campilobatteriosi, una infezione che causa diarrea e che ogni anno colpisce all'incirca 7'000 persone in Svizzera.
L’Ufficio federale della sicurezza alimentare e di veterinaria, in considerazione dell'imminente inizio degli Europei, si appella alla cittadinanza ricordando che "è importante osservare poche e semplici regole: chi griglia correttamente, mangia in tutta sicurezza!".
Il problema tocca in particolare la preparazione della carne. Una preparazione o conservazione scorrette possono infatti comportare infezioni, dato che carne cruda e pollame possono contenere per natura germi patogeni.
Tutto sulla questione sul sito www.sicurezzaatavola.ch
Diem
Semplici accorgimenti per non correre i rischi
Evitare di utilizzare le stesse stoviglie per la carne cruda o marinata e la carne cotta sul grill; l’ideale è servire la carne cotta direttamente nel piatto.
Evitare di riutilizzare i resti della marinata per condire altri cibi crudi, come la salsa per l’insalata; non leccarsi le dita dopo aver messo la carne cruda sul grill.
Utilizzare sempre taglieri, utensili da cucina e piatti diversi per gli alimenti da grigliare e gli alimenti da consumare crudi – questo vale anche per la preparazione dei contorni, come ad esempio l’insalata.
Evitare assolutamente che il succo della carne scongelata entri in contatto con i cibi grigliati o crudi.
Cuocere bene: la carne non deve essere cruda all'interno.
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