Quando si può superare la data di scadenza dei prodotti

Sull’etichetta della maggior parte dei prodotti freschi confezionati la data di scadenza è segnalata con la dicitura “Da consumarsi entro il…” seguita da giorno e mese entro il quale dovrebbero essere mangiati. Si tratta di alimenti come latte fresco, yogurt, würstel per i quali sarebbe meglio rispettare questa indicazione. Tuttavia una certa flessibilità è possibile. La durata di questi prodotti infatti è strettamente legata al rispetto della catena del freddo, alla qualità della materia prima e alle tecnologie di produzione e confezionamento. La scadenza è stabilita dal produttore che si impegna a garantire la qualità del prodotto sino alla data indicata, se gli alimenti sono conservati alle temperature riportate sull’etichetta.
Per questo motivo, ad esempio, durante i mesi estivi conviene anticipare di 24 ore rispetto alla data indicata sulla confezione il consumo degli alimenti più delicati come l’insalata pronta in busta, perché se rimane anche qualche ora a temperatura ambiente, le foglie tendono a rammollirsi. Vediamo ora come comportarsi con altri cibi, valutando quando è opportuno posticipare o anticipare il consumo rispetto alla scadenza.
La ricotta e la robiola sono alimenti delicati, per cui un’interruzione abbastanza lunga della catena del freddo oppure la conservazione in frigoriferi che non rispettano le temperature raccomandate, favoriscono l’avvio dei processi di alterazione organolettica diversi giorni prima della scadenza. In questi casi il degrado sensoriale è evidente, anche se in genere non c’è una proliferazione batterica pericolosa per la salute. Il consiglio è di consumare questi latticini dai cinque ai sette giorni prima della data indicata, anche perché il frigorifero di casa spesso non garantisce una temperatura di conservazione adeguata. Anche per la mozzarella vaccina in genere, che scade dopo un mese, è meglio anticipare il consumo al massimo entro tre settimane dalla produzione.
Il latte fresco di alta qualità per legge scade sesto giorni dopo il trattamento termico e il confezionamento. Se però viene conservato bene nel frigorifero domestico, si può bere anche uno o due giorni dopo senza problemi. Per questo motivo da anni alcune aziende propongono di liberalizzare la data di scadenza.
Si può ancora consumare anche lo yogurt che ha superato di sette-dieci giorni la data riportata sul vasetto, a patto che non ci siano rigonfiamenti sospetti o muffe. In genere la scadenza di questi prodotti viene fissata a distanza di 30 giorni dal confezionamento. I fermenti lattici vivi diminuiscono col passare del tempo, per cui se lo yogurt viene mangiato dopo la data indicata il loro numero si riduce moltissimo e, in alcuni casi, il gusto può essere più acido.
Per le uova è necessaria una maggiore cautela. La legge fissa la scadenza entro 28 giorni dalla deposizione, ma i microbiologi consigliano di consumarle otto o dieci giorni prima, per evitare qualsiasi problema. Dopo questa data, le membrane interne delle uova cominciano ad alterarsi, consentendo ai batteri, specialmente la Salmonella, di crescere e riprodursi. Se vengono mangiate crude o usate come ingredienti di maionese o creme è meglio usare quelle “extra fresche”, classificate così fino a sette giorni dopo la deposizione e riconoscibili dalla dicitura “extra” bene in evidenza sulla confezione.
Le tagliatelle, i ravioli e altre paste fresche confezionate in vaschetta con atmosfera modificata in genere scadono dopo 40- 60 giorni. Si possono mettere in pentola anche una settimana dopo la data indicata, se non ci sono odori sospetti. Per zuppe o brodi pronti confezionati in imballaggi di tetrapack è meglio rispettare la scadenza, generalmente di un mese, e scaldare sempre con cura sino all’ebollizione prima di servire a tavola.
Invece, è meglio rispettare la scadenza dei salumi affettati in busta in atmosfera modificata per evitare un’indesiderata crescita di Listeria monocytogenes, un batterio che prolifera anche alle temperature del frigorifero. La data entro cui consumarli consigliata dai produttori varia da 30 a 60 giorni, e molto dipende dalla lavorazione, dall’umidità e dal tipo di salume o di insaccato. Per i würstel l’unica regola è rispettare la data di scadenza, che varia da due a tre mesi, e soprattutto non mangiarli mai crudi. Il problema riguarda soprattutto quelli di pollo, abitualmente preparatati con carne separata meccanicamente ottenuta dalla spremitura delle carcasse, che vanno sempre cotti in modo accurato.
Il salmone fresco affumicato affettato, in genere scade dopo 30-40 giorni. È uno dei prodotti più delicati a causa della facile contaminazione da Listeria. Conviene anticipare di otto o dieci giorni il consumo rispetto alla scadenza indicata sull’etichetta, perché è facilmente attaccabile dai batteri.
Tutte queste indicazioni valgono se viene rispettata la catena del freddo durante la commercializzazione e soprattutto se il frigorifero di casa è tarato a +4°C, cosa tutt’altro che scontata.
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