{"id":34206,"date":"2018-08-19T20:38:15","date_gmt":"2018-08-19T20:38:15","guid":{"rendered":"https:\/\/www.greatitalianfoodtrade.it\/?p=34206\/"},"modified":"2025-10-23T11:07:40","modified_gmt":"2025-10-23T09:07:40","slug":"scongelare-con-cura","status":"publish","type":"post","link":"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/scongelare-con-cura\/","title":{"rendered":"Scongelare con cura"},"content":{"rendered":"<p><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">Mantenere la\u00a0<\/span><\/span><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">catena del freddo<\/span><\/span><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">\u00a0\u00e8 indispensabile per garantire la sicurezza degli alimenti\u00a0<\/span><\/span><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">congelati\u00a0e\u00a0surgelati<\/span><\/span><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">. Ed \u00e8 altres\u00ec importante\u00a0<\/span><\/span><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">scongelare<\/span><\/span><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">\u00a0con cura. Ecco come.<\/span><\/span><\/p>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_85 counter-hierarchy ez-toc-counter ez-toc-light-blue ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/scongelare-con-cura\/#Congelati_e_surgelati_vantaggi_e_accortezze\" >Congelati e surgelati, vantaggi e accortezze<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/scongelare-con-cura\/#Congelati_e_surgelati_scongelare_con_cura\" >Congelati e surgelati, scongelare con cura<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Congelati_e_surgelati_vantaggi_e_accortezze\"><\/span><span style=\"color: #222222;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>Congelati e surgelati, vantaggi e accortezze<\/b><\/span><\/span><\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><span style=\"color: #222222;\"><b>Il congelamento e la surgelazione<\/b><\/span><span style=\"color: #222222;\">\u00a0permettono di conservare\u00a0i prodotti alimentari\u00a0ben oltre il periodo previsto dal semplice processo di refrigerazione. (1) Durante il congelamento, la gran parte dell\u2019acqua contenuta negli alimenti d\u00e0 origine a cristalli di ghiaccio. Si blocca cos\u00ec la crescita microbica e rallenta notevolmente l\u2019attivit\u00e0 enzimatica.\u00a0<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #222222;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>La dimensione dei cristalli di ghiaccio<\/b><\/span><\/span><\/span><span style=\"color: #222222;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">\u00a0\u00e8 inversamente proporzionale alla velocit\u00e0 del processo di congelamento. Pi\u00f9 questo \u00e8 veloce, come nel caso dei surgelati,\u00a0pi\u00f9 ridotte saranno le dimensioni dei cristalli, che causeranno danni minori alle strutture cellulari del prodotto (es. fibrocellule muscolari nei prodotti carnei).<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #222222;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>Il congelamento, tuttavia<\/b><\/span><\/span><\/span><span style=\"color: #222222;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">, non deve venire considerato un mezzo di per s\u00e9 idoneo alla distruzione batterica\u00a0(con l\u2019eccezione dei parassiti, es. Anisakis nel pesce). I\u00a0microrganismi\u00a0presentano infatti sensibilit\u00e0\u00a0diverse\u00a0all\u2019abbassamento della temperatura\u00a0al di sotto del punto di congelamento.\u00a0<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #222222;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>I batteri pi\u00f9 sensibili<\/b><\/span><\/span><\/span><span style=\"color: #222222;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">\u00a0alle basse temperature\u00a0sono i Gram-negativi (Enterobatteriacee, ad esempio, come\u00a0<\/span><\/span><\/span><span style=\"color: #222222;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><i>Salmonella<\/i><\/span><\/span><\/span><span style=\"color: #222222;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">\u00a0ed\u00a0<\/span><\/span><\/span><span style=\"color: #222222;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><i>Escherichia coli<\/i><\/span><\/span><\/span><span style=\"color: #222222;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">, oltre a <\/span><\/span><\/span><span style=\"color: #222222;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><i>Pseudomonas<\/i><\/span><\/span><\/span><span style=\"color: #222222;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"> e <\/span><\/span><\/span><span style=\"color: #222222;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><i>Campylobacter<\/i><\/span><\/span><\/span><span style=\"color: #222222;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">). I batteri\u00a0Gram-positivi (<\/span><\/span><\/span><span style=\"color: #222222;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><i>Staphylococcus<\/i><\/span><\/span><\/span><span style=\"color: #222222;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">\u00a0<\/span><\/span><\/span><span style=\"color: #222222;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><i>aureus<\/i><\/span><\/span><\/span><span style=\"color: #222222;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">,\u00a0<\/span><\/span><\/span><span style=\"color: #222222;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><i>Listeria monocytogenes<\/i><\/span><\/span><\/span><span style=\"color: #222222;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">) tendono invece a resistere all\u2019abbattimento termico.<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #222222;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>Gli alimenti scongelati<\/b><\/span><\/span><\/span><span style=\"color: #222222;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">\u00a0presentano spesso perci\u00f2 una carica batterica residuale che \u00e8 in grado di sopportare il processo di congelamento-scongelamento, e richiede alcune basilari accortezze. Anzitutto, i\u00a0prodotti congelati e surgelati devono venire conservati\u00a0sempre, <a href=\"https:\/\/www.greatitalianfoodtrade.it\/tecnologia-alimentare\/alimenti-surgelati\/catena-del-freddo\">senza interruzioni<\/a>,\u00a0a temperature\u00a0pari\u00a0o inferiori a -18\u00b0C.\u00a0<\/span><\/span><\/span><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Congelati_e_surgelati_scongelare_con_cura\"><\/span><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><span style=\"color: #222222;\"><b>Congelati e surgelati, scongelare con cura<\/b><\/span><\/span><\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><span style=\"color: #222222;\"><b>Lo scongelamento dei prodotti<\/b><\/span><span style=\"color: #222222;\">\u00a0congelati (o \u2018abbattuti\u2019) e surgelati dovrebbe venire eseguito in maniera graduale, a temperature\u00a0di refrigerazione\u00a0comprese tra +2\u00b0C e +4\u00b0C.\u00a0<\/span><\/span><\/span><\/p>\n<p><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><span style=\"color: #222222;\">La gradualit\u00e0 invero permette\u00a0lo\u00a0scioglimento lento e progressivo dei cristalli di ghiaccio che si sono formati nella fase di abbassamento della temperatura, con\u00a0minori danni alle membrane cellulari e maggiore\u00a0possibilit\u00e0 di riassorbimento di succhi\u00a0cellulari ricchi di proteine, vitamine e sali minerali.\u00a0<\/span><\/span><\/span><\/p>\n<p><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><span style=\"color: #222222;\"><b>Mantenere una bassa temperatura<\/b><\/span><span style=\"color: #222222;\">\u00a0nella fase dello scongelamento impedisce inoltre la moltiplicazione di quei batteri che abbiano mantenuto la loro integrit\u00e0, i quali potrebbero riprendere a moltiplicarsi dopo avere raggiunto una temperatura idonea (in\u00a0genere,\u00a0superiore a 10\u00b0C).\u00a0<\/span><\/span><\/span><\/p>\n<p><a name=\"m_7416660353028346834__GoBack\"><\/a> <span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><span style=\"color: #222222;\"><b>Il tempo di scongelamento<\/b><\/span><span style=\"color: #222222;\">\u00a0dei prodotti alimentari dipende da una serie di fattori. \u00c8 in ogni caso buona regola non lasciare trascorrere troppo\u00a0tempo. In modo da non consentire ai batteri psicrofili\u00a0(quelli cio\u00e8 capaci di moltiplicarsi a temperature di refrigerazione),\u00a0eventualmente presenti,\u00a0di riprendere il loro ciclo vitale e danneggiare i prodotti.<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #222222;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><i>Silvia Bonardi<\/i><\/span><\/span><\/span><\/p>\n<p><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><span style=\"color: #222222;\"><b>Note<\/b><\/span><\/span><\/span><\/p>\n<p><span style=\"color: #222222;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">(1) Per la differenza tra alimenti congelati e surgelati, si veda l\u2019articolo\u00a0<\/span><\/span><\/span><a href=\"https:\/\/www.greatitalianfoodtrade.it\/tecnologia-alimentare\/una-bella-differenza\" target=\"_blank\" rel=\"noopener\"><span style=\"color: #1155cc;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">https:\/\/www.greatitalianfoodtrade.it\/tecnologia-alimentare\/una-bella-differenza<\/span><\/span><\/span><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mantenere la\u00a0catena del freddo\u00a0\u00e8 indispensabile per garantire la sicurezza degli alimenti\u00a0congelati\u00a0e\u00a0surgelati. Ed \u00e8 altres\u00ec importante\u00a0scongelare\u00a0con cura. Ecco come. Congelati e surgelati, vantaggi e accortezze Il congelamento e la surgelazione\u00a0permettono di conservare\u00a0i prodotti alimentari\u00a0ben oltre il periodo previsto dal semplice processo di refrigerazione. (1) Durante il congelamento, la gran parte dell\u2019acqua contenuta negli alimenti d\u00e0 origine [&hellip;]<\/p>\n","protected":false},"author":104,"featured_media":34207,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1991],"tags":[2173,2583,1813,1524],"class_list":{"0":"post-34206","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-consumatori-e-salute","8":"tag-catena-del-freddo","9":"tag-congelati","10":"tag-scongelare","11":"tag-surgelati"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Scongelare con cura - FoodTimes<\/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:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/scongelare-con-cura\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Scongelare con cura - FoodTimes\" \/>\n<meta property=\"og:description\" content=\"Mantenere la\u00a0catena del freddo\u00a0\u00e8 indispensabile per garantire la sicurezza degli alimenti\u00a0congelati\u00a0e\u00a0surgelati. Ed \u00e8 altres\u00ec importante\u00a0scongelare\u00a0con cura. Ecco come. Congelati e surgelati, vantaggi e accortezze Il congelamento e la surgelazione\u00a0permettono di conservare\u00a0i prodotti alimentari\u00a0ben oltre il periodo previsto dal semplice processo di refrigerazione. 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