Recetas de caza, jabalí, corzo, perdiz, conejo – Cocinando Caza

Mi opinión: Seguridad en la caza y en la comida


Todos estamos acostumbrados a la campañas de seguridad en la caza pero no tanto a tomar las necesarias medidas de prevención cuando consumimos esa carne. Y es que además de los imprescindibles análisis para detectar la presencia de la triquina en los jabalíes. Es necesario también aplicar unos principios básicos y sencillos cuando realizamos determinadas elaboraciones en las que usamos la carne picada. Como es el caso de las albóndigas, los filetes rusos, las hamburguesas o para acompañar un plato de pasta.

La carne picada es un producto elaborado muy apetecible para los más pequeños de la casa, pero con unas particularidades que lo hacen muy vulnerable a posibles ataques bacterianos. Y es que cuando una carne se somete a un simple proceso de picado, además de hacerla más fácil de digerir para nosotros, estamos incrementando significativamente su superficie exterior. Facilitando con ello la entrada de las peligrosas bacterias listeria, salmonella y E. coli.

Además, durante el picado dentro de la máquina procesadora, se produce un aumento de su temperatura debido a la fricción producida por el corte de sus cuchillas a gran velocidad. Es por eso que la carne picada está considerada como un alimento procesado de alto riesgo sanitario.

Para evitar estos riesgos deberíamos consumir el producto nada más elaborarlo, pero si eso no es posible, es imprescindible mantenerlo en el frigorífico por debajo de los cuatro grados y durante un tiempo máximo de tres días.

La variedad O157.H7 de la bacteria E. coli se desarrolla en el exterior de las piezas de carne sin suponer un riesgo para la salud, pero cuando realizamos un proceso de picado y mezclado. Lo que conseguimos es ponerla en contacto con el interior de la masa resultante facilitando su proliferación hasta niveles peligrosos. Si además nos gusta dejar la carne de las hamburguesas y filetes rusos poco hecha, multiplicamos aún más el riesgo de sufrir una intoxicación alimentaria;. Cuando cocinándolas a más de setenta grados y durante al menos cinco minutos lo evitamos.

Para eliminar este riego, las industrias alimentarias utilizan lactobacilos extraídos de quesos y yogures que reducen considerablemente los niveles de la O157.H7 hasta que el producto alcanza en el refrigerador la fecha de caducidad. Además, se sabe que el propio ácido láctico que contiene la carne antes del sacrificio del animal ayuda a retrasar el desarrollo bacteriano, ayudando posteriormente también en la conservación.

Consumamos carne de caza con seguridad.

Publicado en JARA Y SEDAL el 30/6/2019

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