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Listeriose Und Toxoplasmose Sicher Essen in Der Schwangerschaft

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Listeriose Und Toxoplasmose Sicher Essen in Der Schwangerschaft Listeriose und Toxoplasmose Sicher essen in der Schwangerschaft Lebensmittelinfektionen durch Listerien und Toxoplasmoseerreger sind Backen und bei der industriellen Erhitzung werden die Erreger zerstört, für die meisten Menschen harmlos. In der Schwangerschaft sind sie wenn das Lebensmittel auch im Inneren mindestens zwei Minuten über selten. Sie können aber dem ungeborenen Kind schaden. Deshalb gibt es 70 Grad heiß war. Listerien können sich auch in gekühlten Lebensmitteln für Schwangere einige besondere Empfehlungen. Die wichtigste lautet: vermehren. Daher am besten nur kleine Mengen kaufen und die Produkte Essen Sie keine rohen Lebensmittel vom Tier, vor allem keine Produkte rasch verbrauchen. aus Rohmilch, kein rohes Fleisch oder rohen Fisch! Beim Kochen, Braten, Hier können Sie zugreifen: Diese Lebensmittel besser nicht essen oder vor dem Tipps für Auswahl, Einkauf, Lagerung und Zubereitung Essen ausreichend erhitzen. Hier kommen manchmal Listerien oder Toxoplasmoseerreger vor. Milch, Milchprodukte und Käse Milch und Milchprodukte aus pasteurisierter oder • Rohmilch und alles was daraus hergestellt wärmebehandelter Milch sind die richtige Wahl. wurde. Sie erkennen die Produkte an dem m o c Verbrauchen Sie die Produkte nach dem Öffnen Hinweis „Rohmilch“ oder „Vorzugsmilch“. a li o in 2--3 Tagen. Nur lange gereifter Hartkäse aus Rohmilch t o F / t ist unproblematisch. u c Essen Sie harte und feste Käsesorten und : o t o F schneiden Sie die Rinde vor dem Essen sorgfältig • halbfester Käse mit Blauschimmel, F o to : Pe ab. Kaufen Sie Käse am besten am Stück. Wenn es z. B. Gorgonzola te r M ey Käseaufschnitt sein soll, dann lassen Sie sich kleine er, aid • Käsesorten mit klebriger rot-gelber Rinde Mengen frisch aufschneiden. Auch fertig verpackten (Rotschmiere) wie Esrom, Handkäse, Harzer, Käseaufschnitt nur in kleinen Mengen einkaufen und Korbkäse, Limburger, Mainzer, Münster, Tilsiter lange vor Ablauf der Mindesthaltbarkeit. Lagern Sie den Käse bei 4--6 °C im Kühlschrank und verbrau- • eingelegter Käse oder Frischkäse aus chen ihn in 2--3 Tagen. offenen Gefäßen in der Kühltheke oder in der Gastronomie , z. B. Feta, Kräuterquark, Raspeln Sie Reibekäse direkt vor dem Verzehr. Mozzarella Fo to: id • vorgefertigter Reibekäse Peter Meyer, a Fleisch, Geflügel und Erzeugnisse daraus m o Fo c to . Essen Sie Fleisch und Geflügel immer gut durch- • Rohes, nicht durchgegartes Fleisch : P a e i t l er o M t gegart. Das Fleisch sollte im Inneren mindestens und Geflügel wie Steaks, rosa Entenbrust, e o y F e / r, g 2 Minuten lang über 70 °C heiß werden. Kontrol- Hacke peter, Mett, Tatar, Carpaccio a n id u J n lieren Sie dicke Fleischstücke mit einem Braten- a i t • Rohwürste wie Salami, Teewurst, Cervelat- s i r thermometer. h C wurst, Mettwurst, Plockwurst : o t o F Diese frischen Wurst- und Fleischwaren können • Rohe Pökelfleischerzeugnisse wie Sie essen, sie wurden bei der Herstellung erhitzt: Rohschinken, Räucherspeck, Lachsschinken, • gegarte Pökelfleischerzeugnisse, z. B. Koch- Nussschinken, Rauchfleisch, geräucherte schinken, Putenbrust, Kasseler Entenbrust • Brühwurst, z. B. Bierwurst, Bierschinken, aid r, ye Fleischwurst, Gelbwurst, Jagdwurst, Leberkäse, e M r e Lyoner, Mortadella t e P : o F • Kochwurst, z. B. Corned Beef, Blutwurst, Leber- t o o to F : J wurst, Sülzen ac ek C hra m Auch konservierte Wurstwaren in Gläsern oder bra .co szewski/Fotolia Dosen sind eine sichere Alternative. Kaufen Sie frische Wurst- und Fleischwaren mög- lichst am Stück. Wenn es Wurstaufschnitt sein soll, dann lassen Sie sich kleine Mengen frisch aufschnei- den. Auch fertig verpackten Aufschnitt am besten F nur in kleinen Mengen kaufen und lange vor Ablauf F oto om ot m : S a.c o co venja98/Fotoli : H a. der Mindesthaltbarkeit. Lagern Sie die Produkte a oli ndm Fot bei 4--6 °C im Kühlschrank maximal 2--3 Tage. ade Pictures/ Fisch, Fischerzeugnisse und Meerestiere m o c Essen Sie Fisch und Meerestiere immer gut • Roher Fisch und rohe Meerestiere wie . a i l o durchgegart. Erhitzen Sie Garnelen und Krebstiere Sushi, Fisch-Carpaccio, Sashimi, Austern t o F / t direkt vor dem Essen, auch wenn sie schon vorgegart t • geräucherte oder gebeizte Fisch- a t s sind. Auch Fischerzeugnisse in Vollkonserven sind k r erzeugnisse wie Räucherlachs, Stremellachs, e eine Alternative. Lagern Sie die Fischkonserven nach w t geräucherte Forelle, Räuchermakrele, s a r t dem Öffnen im Kühlschrank und nicht länger als n F o o Graved Lachs c to : : einen Tag. o P ot rin • alle Fischerzeugnisse, die gekühlt F tem ps/ Sie können auch industriell hergestellte Fischma- Fotolia.com werden müssen, wie Matjes, Herings- rinaden in stark saurem Aufguss essen, wenn die stip und Sahnehering, mit Ausnahme Herstellerpackung original verschlossen war und die der sauren Fischmarinaden (siehe Fischteile vollständig mit der Essigflüssigkeit bedeckt linke Spalte) waren, z. B. Bismarckheringe, Rollmöpse oder He- ringsröllchen in stark saurem Aufguss. Auch hier gilt: Die Produkte am besten weit vor Ablauf der Min- desthaltbarkeit kaufen, im Kühlschrank bei 4--6 °C Fot om o: M lia.c lagern und innerhalb von 2 Tagen nach dem Kauf aksud/Fto verbrauchen. Hier können Sie zugreifen: Diese Lebensmittel besser nicht essen oder vor dem Tipps für Auswahl, Einkauf, Lagerung und Zubereitung Essen ausreichend erhitzen. Hier kommen manchmal Listerien oder Toxoplasmoseerreger vor. Feinkost, Vorspeisen und Antipasti Unproblematisch sind Antipasti, Oliven, Salat- • Feinkostsalate und Antipasti aus offenen dressings und Mayonnaise, die hocherhitzt wur- Gefäßen und in Restaurants, Kantinen den und ohne Kühlung haltbar sind. Feinkostarti- • Pasteten (Pâté) aus Fleisch, Fisch oder pflanz- kel aus dem Kühlregal sollten Sie lange vor Ablauf lichen Lebensmitteln der Mindesthaltbarkeit kaufen. Auch hier gilt: Im F o t o • Feinkostsalate mit Zutaten, die Schwangere : Kühlschrank bei 4--6 °C lagern und innerhalb von C h ri Fo 2--3 Tagen verbrauchen. meiden sollten wie Matjes oder Feta s t ti o an : P J et un er M Bereiten Sie Feinkostsalate wie Kartoffel- oder g/F eyer, otolia aid Nudelsalat am besten unmittelbar vor dem Essen zu. .com Verwenden Sie frische Zutaten und gegebenenfalls industriell hergestellte Mayonnaise. Gemüse, Blattsalate, Kräuter und Obst Gegartes Gemüse und Kräuter sind eine gute Wahl, • ungewaschenes Obst und Gemüse sowie wenn sie kurz vor dem Essen erhitzt wurden. Unbe- ungewaschene Kräuter und Blattsalate denklich sind auch alle industriell hergestellten • vorgefertigte Salate, z. B. Schnitt- und und verpackten Säfte, Smoothies und Obst- und Mischsalate, Krautsalat Gemüsekonserven. Erhitzen Sie tiefgekühltes Obst • rohe Sprossen und Keimlinge F und Gemüse, tiefgefrorene Kräuter, frische Sprossen o to : I und Keimlinge vor dem Essen auf über 70 °C. ri • vorgeschnittene Melonen im Einzelhandel na B elo oder in der Gastronomie, wenn sie nicht nsa Bereiten Sie Gemüse, Blattsalate, tiefgefrorene Kräu- /Fotolia.com gekühlt wurden ter und Obst zum Rohverzehr sicherheitshalber un- F ot o:P mittelbar vor dem Essen aus frischen und gründlich eter • frisch gepresste Frucht- und Gemüsesäfte Meyer, aid gewaschenen Zutaten selbst zu. Das Gleiche gilt für und Smoothies an Saftständen oder in der frische Fruchtsäfte und Smoothies. Genießen Sie Ihre Gastro nomie Rohkost innerhalb von 2 Stunden, oder lagern Sie sie für den baldigen Verzehr im Kühlschrank. Getreideerzeugnisse und Backwaren d i Getreideerzeugnisse wie Brot, Getreideflocken • vorgefertigte Sandwiches und belegte a , r e y oder Müsli sind kein Problem. Das Gleiche gilt für Brötchen e M r Kuchen, der vollständig durchgebacken wurde. Wenn e t • Kuchen und Teilchen mit nicht durch- e P Sie Backwaren mit Sahne, Creme oder Pudding oder : o t gebackenen Füllungen wie Sahne oder o F Kuchen mit rohen Früchten essen möchten, dann am Cremes aus Verkaufstheken besten nur, wenn Sie sicher sind, dass die Produkte frisch hergestellt und ausreichend gekühlt wurden. • Getreidekeimlinge m o .c lia Tiefkühlbackwaren sind unbedenklich, wenn sie to /Fo 65 rtin im Kühlschrank aufgetaut werden. Lagern Sie selbst Foto: bildexpe hergestellte oder aufgetaute Backwaren mit Cremes oder Sahnefüllungen im Kühlschrank bei 4--6 °C und nicht länger als 2 Tage. Bereiten Sie Pausenbrote aus frischen Zutaten Fo om to: a.c F selbst zu. Genießen Sie Ihre Brote innerhalb von eyew otoli oto om ave/F : f ia.c redredhat/Fotol 2 Stunden, oder lagern Sie sie im Kühlschrank. Hygiene-Tipps für die Hände, die Lebensmittel und die Küche 1. Hände: Gut waschen. Das ist besonders wichtig, bevor Sie Essen zubereiten, nachdem Sie rohe Lebensmit- tel verarbeitet haben, vor dem Essen und natürlich nach jedem Toilettengang. 2. Lebensmittel: Verarbeiten Sie rohe und ungewaschene Lebensmittel getrennt von fertigem Essen, damit z. B. Erde von Gemüse oder Krankheitserreger von rohem Fleisch nicht auf zubereitete Lebensmittel geraten. 3. Küche: Halten Sie die Arbeitsflächen sauber. Reinigen Sie das Spülbecken, die Küchengeräte und -bestecke, die Sie benutzt haben, mit heißem Wasser und Spülmittel. Tauschen Sie Spülbürsten, Schwämme, Lappen und Handtücher regelmäßig aus. Weitere Informationen finden Sie auf www.bzfe.de In Kooperation mit Empfohlen durch den Impressum 0346/2017 Redaktion: Gesa Maschkowski, BLE; Ute Gomm, BLE Grafik: grafik.schirmbeck, 53340 Meckenheim Herausgeberin: Autorinnen: Dr. Maike Groeneveld, Bonn, Gesa Maschkowski, BLE. Druck: MKL Druck GmbH & Co. KG, 48346 Ostbevern Bundesanstalt für Landwirtschaft und Ernährung (BLE) An der Erstellung der Tabelle haben mitgewirkt: Nachdruck
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