{"id":685534,"date":"2026-04-04T06:26:04","date_gmt":"2026-04-04T06:26:04","guid":{"rendered":"https:\/\/microscopemedia.com\/?p=685534"},"modified":"2026-04-04T06:26:04","modified_gmt":"2026-04-04T06:26:04","slug":"mananci-mancare-veche-ce-alimente-iti-pot-provoca-toxiinfectie-alimentara-chiar-si-la-24-de-ore-dupa-ce-sunt-gatite","status":"publish","type":"post","link":"https:\/\/microscopemedia.com\/?p=685534","title":{"rendered":"M\u0103n\u00e2nci m\u00e2ncare veche? Ce alimente \u00ee\u021bi pot provoca toxiinfec\u021bie alimentar\u0103 chiar \u0219i la 24 de ore dup\u0103 ce sunt g\u0103tite"},"content":{"rendered":"<div><img decoding=\"async\" src=\"https:\/\/microscopemedia.com\/wp-content\/uploads\/2026\/04\/mananci-mancare-veche-ce-alimente-iti-pot-provoca-toxiinfectie-alimentara-chiar-si-la-24-de-ore-dupa-ce-sunt-gatite.jpg\" class=\"ff-og-image-inserted\"><\/div>\n<p id=\"p-0\">Pizza rece, puiul g\u0103tit, orezul sau alimentele din conserve pot deveni periculoase pentru s\u0103n\u0103tate dac\u0103 nu sunt depozitate corect, chiar dac\u0103 par sigure la gust sau miros.<\/p>\n<p id=\"p-1\">Potrivit unui articol publicat de The Conversation, Primrose Freestone, lector universitar de microbiologie clinic\u0103 la University of Leicester, explic\u0103 modul \u00een care resturile alimentare pot favoriza apari\u021bia bacteriilor periculoase, scrie <a href=\"https:\/\/www.sciencealert.com\/microbiologist-reveals-the-leftovers-most-likely-to-cause-food-poisoning\" target=\"_blank\" rel=\"noopener\">Science Alert<\/a>.<\/p>\n<h2 id=\"chapter-0\">Pizza rece, un risc ignorat<\/h2>\n<p id=\"p-2\">Pizza r\u0103mas\u0103 de seara trecut\u0103 este unul dintre cele mai consumate resturi alimentare, \u00eens\u0103 poate favoriza toxiinfec\u021bia alimentar\u0103. Ingredientele insuficient g\u0103tite, manipularea cu m\u00e2ini nesp\u0103late sau p\u0103strarea la temperatura camerei permit dezvoltarea bacteriilor precum Salmonella, Bacillus cereus sau Clostridium perfringens.<\/p>\n<p id=\"p-3\">Chiar \u0219i ierburile uscate pres\u0103rate pe pizza pot fi contaminate microbiologic.<\/p>\n<p id=\"p-4\">Specialistul recomand\u0103 ca pizza s\u0103 fie refrigerat\u0103 \u00een maximum dou\u0103 ore de la livrare sau preparare \u0219i consumat\u0103 \u00een cel mult dou\u0103 zile.<\/p>\n<h2 id=\"chapter-1\">Puiul g\u0103tit p\u0103strat gre\u0219it<\/h2>\n<p id=\"p-5\">Puiul g\u0103tit este extrem de perisabil \u0219i reprezint\u0103 un risc major de toxiinfec\u021bie alimentar\u0103. Dac\u0103 este insuficient g\u0103tit sau prezint\u0103 urme de s\u00e2nge, acesta nu trebuie consumat sau p\u0103strat. Bacterii precum Campylobacter sau Salmonella pot supravie\u021bui \u0219i se pot multiplica chiar \u0219i la frigider.<\/p>\n<p id=\"p-6\">Carnea de pui trebuie refrigerat\u0103 rapid \u0219i consumat\u0103 \u00een maximum trei zile.<\/p>\n<h2 id=\"chapter-2\">Orezul g\u0103tit<\/h2>\n<p id=\"p-7\">Orezul g\u0103tit este una dintre cele mai periculoase surse de toxiinfec\u021bie alimentar\u0103. Sporii bacteriei Bacillus cereus pot supravie\u021bui procesului de g\u0103tire \u0219i pot produce toxine dac\u0103 m\u00e2ncarea este l\u0103sat\u0103 prea mult la temperatura camerei.<\/p>\n<p id=\"p-8\">Orezul trebuie r\u0103cit rapid, p\u0103strat la frigider \u0219i consumat \u00een cel mult 24 de ore.<\/p>\n<h2 id=\"chapter-3\">Toxiinfec\u021bie alimentar\u0103 de la alimentele din conserve<\/h2>\n<p id=\"p-9\">Resturile din conserve trebuie acoperite \u0219i refrigerate imediat.<\/p>\n<p id=\"p-10\">Alimentele cu aciditate ridicat\u0103 pot fi p\u0103strate p\u00e2n\u0103 la \u0219apte zile, \u00een timp ce cele cu aciditate sc\u0103zut\u0103 nu trebuie consumate dup\u0103 trei zile, pentru a evita toxiinfec\u021bia alimentar\u0103.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pizza rece, puiul g\u0103tit, orezul sau alimentele din conserve pot deveni periculoase pentru s\u0103n\u0103tate dac\u0103 nu sunt depozitate corect, chiar dac\u0103 par sigure la gust sau miros. Potrivit unui articol &hellip; <a href=\"https:\/\/microscopemedia.com\/?p=685534\" class=\"more-link\">Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":685535,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"Default","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/microscopemedia.com\/index.php?rest_route=\/wp\/v2\/posts\/685534"}],"collection":[{"href":"https:\/\/microscopemedia.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/microscopemedia.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/microscopemedia.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/microscopemedia.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=685534"}],"version-history":[{"count":0,"href":"https:\/\/microscopemedia.com\/index.php?rest_route=\/wp\/v2\/posts\/685534\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/microscopemedia.com\/index.php?rest_route=\/wp\/v2\/media\/685535"}],"wp:attachment":[{"href":"https:\/\/microscopemedia.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=685534"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/microscopemedia.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=685534"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/microscopemedia.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=685534"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}