{"version":"1.0","provider_name":"FoodTimes","provider_url":"https:\/\/www.foodtimes.eu\/it\/","author_name":"Dario Dongo","author_url":"https:\/\/www.foodtimes.eu\/it\/author\/dario-dongo\/","title":"Zuppe fresche e botulino, 5\u2019 di cottura? - FoodTimes","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"2qWU7rjLie\"><a href=\"https:\/\/www.foodtimes.eu\/it\/sistemi-alimentari\/zuppe-fresche-e-botulino-5-di-cottura\/\">Zuppe fresche e botulino, 5\u2019 di cottura?<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.foodtimes.eu\/it\/sistemi-alimentari\/zuppe-fresche-e-botulino-5-di-cottura\/embed\/#?secret=2qWU7rjLie\" width=\"600\" height=\"338\" title=\"&#8220;Zuppe fresche e botulino, 5\u2019 di cottura?&#8221; &#8212; FoodTimes\" data-secret=\"2qWU7rjLie\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.foodtimes.eu\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2024\/11\/botulino.jpg","thumbnail_width":640,"thumbnail_height":400,"description":"A seguito di un recente caso di tossinfezione da botulino, il ministero della Salute in Italia ha adottato una circolare ove si raccomanda agli operatori di inserire la dicitura \u2018fare bollire il prodotto per almeno 5 minuti\u2019 in etichetta delle zuppe fresche e prodotti simili, c.d. REPFEDs. (1) Rimane da chiedersi se la soluzione proposta [&hellip;]"}