Os erros de higiene mais comuns nas cozinhas brasileiras

Erros simples na cozinha podem trazer riscos sérios à saúde. No Brasil, muitos surtos de contaminação alimentar começam dentro das próprias casas.

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Dados do Ministério da Saúde indicam mais de 110 mil casos de doenças por alimentos contaminados entre 2014 e 2023 — muitos ligados a práticas domésticas.

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Um estudo da Universidade de São Paulo, com mais de 5 mil lares, mostrou que hábitos incorretos de higiene são comuns na maioria das cozinhas.

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Um erro frequente é higienizar mal frutas e vegetais. Lavar apenas com água ou usar vinagre não elimina a maioria dos microrganismos.

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O recomendado é usar solução clorada: primeiro lavar com água corrente, depois deixar de molho por 10 minutos e enxaguar com água potável.

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Outro erro comum é lavar carne crua na pia. Isso não ajuda e ainda pode espalhar bactérias, causando contaminação cruzada em utensílios e superfícies.

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Deixar alimentos fora da geladeira por muito tempo também é perigoso. O ideal é não ultrapassar duas horas em temperatura ambiente.

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Descongelar alimentos fora da geladeira é outro hábito arriscado. O correto é usar a geladeira ou o micro-ondas para evitar proliferação de microrganismos.

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Mesmo práticas básicas fazem diferença: lavar as mãos com frequência e trocar panos de prato ajuda a reduzir o risco de contaminação.

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