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Lebensmittel richtig lagern
Lebensmittel nur verpackt oder gut zu
-
gedeckt aufbewahren. So wird die An
-
nahme von Fremdgerüchen, ein Aus
-
trocknen der Lebensmittel und die
Übertragung eventuell vorhandener
Bakterien vermieden. Bei korrekter
Einstellung der Temperatur und einer
entsprechenden Hygiene wird die Ver
-
mehrung von Bakterien, wie z. B. Sal
-
monellen, verzögert.
Obst und Gemüse
Obst und Gemüse können jedoch un
-
verpackt in den Gemüseschalen aufbe-
wahrt werden, allerdings ist dabei zu
beachten, dass manche Gemüsesorten
ein Naturgas ausscheiden, das Alte-
rungsprozesse beschleunigt. Einige
Obst- und Gemüsesorten reagieren auf
dieses Naturgas besonders empfind-
lich. Deshalb sollten nicht alle Obst-
und Gemüsesorten zusammen in einer
Schale aufbewahrt werden.
Beispiele für Früchte, die viel Natur
-
gas ausscheiden:
Äpfel, Aprikosen, Birnen, Nektarinen,
Pfirsiche, Pflaumen, Avocados und Fei
-
gen.
Beispiele für Obst und Gemüse, das
sehr empfindlich auf das Naturgas
anderer Obst- und Gemüsesorten
reagiert:
Kiwis, Broccoli, Blumenkohl, Rosenkohl,
Mangos, Honigmelone, Äpfel, Apriko
-
sen, Gurken, Tomaten, Birnen, Nektari
-
nen und Pfirsiche.
Kühlzone gut nutzen
14
14


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