{"id":385329,"date":"2026-08-18T22:28:20","date_gmt":"2026-08-18T22:28:20","guid":{"rendered":"http:\/\/6a8492bae47cc4567f85b50f"},"modified":"2026-08-18T22:28:20","modified_gmt":"2026-08-18T22:28:20","slug":"recalentar-tu-comida-no-la-vuelve-mas-segura","status":"publish","type":"post","link":"https:\/\/sarmiento24h.com\/?p=385329","title":{"rendered":"Recalentar tu comida no la vuelve m\u00e1s segura"},"content":{"rendered":"

Por un lado, da gusto saber que tienes comida lista en el refrigerador cuando te da hambre. Pero, al mismo tiempo, terminarla antes de que se eche a perder puede convertirse en una carrera contra el tiempo.<\/p>\n

La intoxicaci\u00f3n alimentaria<\/a> no es ninguna broma, as\u00ed que no es de extra\u00f1ar que una salsa de hace unos d\u00edas pueda resultar m\u00e1s repulsiva que apetecible. Sin embargo, cuanto m\u00e1s hambre tengas, m\u00e1s tentador es reiniciar ese reloj, sobre todo cuando fuentes defienden la idea de que basta con darle una vuelta en el microondas<\/a> para alargar entre tres y cuatro d\u00edas m\u00e1s la vida \u00fatil de la comida.<\/p>\n

La idea detr\u00e1s de esta teor\u00eda es que recalentar la comida antes de que se desarrollen microorganismos capaces de causar enfermedades podr\u00eda retrasar su aparici\u00f3n. Pero los especialistas en seguridad alimentaria con los que hablamos afirman que esta es m\u00e1s bien una ilusi\u00f3n.<\/p>\n

\n
\"Mujer<\/picture><\/span><\/div>\n
\n
8 cosas que los expertos en seguridad alimentaria jam\u00e1s har\u00edan en sus propias cocinas<\/a><\/div>\n

Si tienes algunos de estos malos h\u00e1bitos, no sientas pena, quiz\u00e1 te convenga estar un poco m\u00e1s atento. Toma esta lista como un peque\u00f1o empuj\u00f3n para cuidar tu salud.<\/p>\n<\/div>\n<\/div>\n

\u00bfQu\u00e9 hace que las sobras sean peligrosas?<\/h2>\n

La intoxicaci\u00f3n alimentaria es provocada por la presencia de bacterias, virus y par\u00e1sitos causantes de enfermedades en lo que comemos. Sin embargo, lo que suele entenderse menos es cu\u00e1ndo se forman y de d\u00f3nde provienen.<\/p>\n

Las cepas nocivas de bacterias llegan a nuestros alimentos a trav\u00e9s de diversas v\u00edas: la contaminaci\u00f3n cruzada<\/a> durante la preparaci\u00f3n, el lavado inadecuado de los ingredientes e incluso el simple contacto entre lo que est\u00e1s cocinando y los g\u00e9rmenes que hay en tus manos por haber tocado objetos como un interruptor de luz o un grifo sucios, explica Bill Sullivan, doctor y catedr\u00e1tico Showalter de microbiolog\u00eda e inmunolog\u00eda en la Facultad de Medicina de la Universidad de Indiana.<\/p>\n

Trabajar en un entorno limpio, lavarse las manos con regularidad, evitar los alimentos retirados del mercado y actuar con precauci\u00f3n ante posibles fuentes de contaminaci\u00f3n cruzada, como lavar las pinzas que han estado en contacto con pollo crudo, son medidas que limitar\u00e1n la presencia de este tipo de bacterias. Y si nunca se introducen pat\u00f3genos nocivos, es mucho m\u00e1s probable que no aparezcan en absoluto. Tus sobras acabar\u00e1n ech\u00e1ndose a perder de todos modos, pero las bacterias responsables no ser\u00e1n necesariamente las que te hagan enfermar.<\/p>\n

El verdadero riesgo se produce en la fase entre la cocci\u00f3n y el enfriamiento, cuando los alimentos entran en la zona de temperatura \u00abpeligrosa\u00bb, entre 4.4\u00b0C y 60\u00b0C, afirma el Dr. Sullivan. \u00abA medida que los alimentos calientes se enfr\u00edan, cualquier bacteria que entre en contacto con ellos se multiplicar\u00e1 r\u00e1pidamente; algunas bacterias pueden reproducirse en tan solo 20 minutos. Cuanto m\u00e1s tiempo permanezcan los alimentos en esta zona de peligro, mayor ser\u00e1 la contaminaci\u00f3n bacteriana y mayor el riesgo de que haya toxinas y esporas resistentes al calor<\/strong>\u00ab.<\/p>\n

\u00bfCu\u00e1ndo se vuelve peligroso recalentar comida?<\/h2>\n

Recalentar las sobras elimina ciertos tipos de bacterias y, por supuesto, hace que un plato resulte m\u00e1s apetecible, pero no es un bot\u00f3n m\u00e1gico de reinicio, argumenta Darin Detwiler, doctor, experto en seguridad alimentaria y profesor asociado en la Facultad de Estudios Profesionales de la Universidad Northeastern. \u00abCalentar ayuda, pero no es una protecci\u00f3n absoluta\u00bb, explica, y a\u00f1ade que esto es especialmente cierto en el caso de las sobras que llevan m\u00e1s de tres o cuatro d\u00edas sin consumirse, el plazo recomendado para un consumo seguro, seg\u00fan la Administraci\u00f3n de Alimentos y Medicamentos (FDA, por sus siglas en ingl\u00e9s).<\/p>\n

Cuando los alimentos se recalientan a 73.9\u00b0C (la temperatura adecuada para recalentarlos), la mayor\u00eda de las bacterias activas mueren. Sin embargo, algunas toxinas y esporas son resistentes al calor, como el Bacillus cereus<\/em> en el arroz y el Clostridium perfringens<\/em> en los guisos a base de carne, y estas permanecer\u00e1n intactas, explica. \u00abEl recalentamiento reduce el riesgo, pero no lo elimina por completo\u00bb, asegura Detwiler.<\/p>\n","protected":false},"excerpt":{"rendered":"

Por un lado, da gusto saber que...<\/p>\n","protected":false},"author":1,"featured_media":385330,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[46],"tags":[],"class_list":["post-385329","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tecnologia"],"yoast_head":"\nRecalentar tu comida no la vuelve m\u00e1s segura - Sarmiento24h<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sarmiento24h.com\/?p=385329\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recalentar tu comida no la vuelve m\u00e1s segura - 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