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Indicaciones importantes sobre higiene
El helado es un medio ideal para la formación de salmonela. Por tanto,
se ruega mantener una especial precaución tomando las medidas
higiénicas adecuadas durante la preparación del helado.
La fuente principal de la salmonela en el helado es la presencia de
huevos crudos. Los huevos crudos frescos contienen a menudo
salmonela en pequeña medida. La salmonela puede multiplicarse
drásticamente durante un largo período de almacenaje o ante una
refrigeración insuciente.
También en la masa de helado preparada o a temperatura ambiente
puede multiplicarse la salmonela. La salmonela no perece con el
ultracongelado. Para disfrutar del helado sin peligro deberá, por tanto,
seguir los siguientes consejos de higiene:
• Para personas con bajas defensas (p.ej. niños pequeños, personas
mayores o enfermos) debe preparar recetas sin huevo crudo.
• Cuando prepare recetas con huevo crudo debe utilizar siempre
huevos frescos y guardarlos en el frigoríco.
• Durante la preparación del helado debe mantener los utensilios de
trabajo totalmente limpios.
• Introduzca la masa de helado preparada de inmediato en el frigoríco
y no la guarde allí durante más de 24 horas.
• Debe consumir enseguida el helado preparado. El helado con
ingredientes frescos puede conservarse en el frigoríco a -18 ºC
máximo.
• El helado a temperatura ambiente o temperaturas superiores no debe
volver a congelarse.
• Limpie la máquina de helados y todos los aparatos de trabajo a fondo
después de preparar el helado.
ES
7


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