{"id":3080,"date":"2022-05-13T13:26:24","date_gmt":"2022-05-13T11:26:24","guid":{"rendered":"https:\/\/www.ntnu.no\/blogger\/teknat\/?p=3080"},"modified":"2022-05-13T13:28:08","modified_gmt":"2022-05-13T11:28:08","slug":"gar-det-a-ete-gammel-vaniljekrem","status":"publish","type":"post","link":"https:\/\/www.ntnu.no\/blogger\/teknat\/2022\/05\/13\/gar-det-a-ete-gammel-vaniljekrem\/","title":{"rendered":"Sp\u00f8r ein forskar: G\u00e5r det \u00e5 ete gammel vaniljekrem"},"content":{"rendered":"
\"Kake<\/a>
Foto: Maren Agdestein\/NTNU<\/figcaption><\/figure>\n

Vi har motteke dette sp\u00f8rsm\u00e5let om vaniljekrem via bloggen. F\u00f8rsteamanuenis Sunniva Hoel ved Institutt for bioteknologi og matvitenskap svarar p\u00e5 sp\u00f8rsm\u00e5let.<\/p>\n

Send gjerne ditt sp\u00f8rsm\u00e5l til ein forskar, du ogs\u00e5!<\/a><\/p>\n

Sp\u00f8rsm\u00e5l<\/h2>\n

Hei, eg har l\u00e6rt at vaniljekrem er ei matvare som er lett bederveleg matvare, alts\u00e5 ei matvare som enkelt vert d\u00e5rleg.<\/p>\n

Vaniljekrem vert kokt og tar livet av bakteriane. D\u00e5 kan ein vel ikkje verte d\u00e5rleg av vaniljekrem?
\nFor kva hadde eigentleg skjedd om eg hadde sett ein bolle med vaniljekrem i 37 grader i to veker og s\u00e5 ete det etterp\u00e5. Ville det vore farleg om vaniljekremen hadde vore kokt f\u00f8r?
\nEr det eit trygt fors\u00f8k?<\/p>\n

Svar<\/h2>\n

Takk for sp\u00f8rsm\u00e5l.<\/strong><\/p>\n

Hvis vi tar utgangspunkt i en industrielt fremstilt, kartongpakket, spiseklar vaniljekrem, er den ikke <\/em>lett bedervelig. Det skyldes at vaniljekremen gjennomg\u00e5r en ultrapasteurisering (oppvarming under trykk til over 130 \u00b0C i noen sekunder) f\u00f8r den pakkes aseptisk. Denne behandlingen gj\u00f8r at vaniljekremen praktisk talt blir steril og holdbar i flere m\u00e5neder i romtemperatur i u\u00e5pnet pakning. Dersom du setter en u\u00e5pnet pakning i et varmeskap som holder 37 \u00b0C ville den sannsynligvis v\u00e6rt trygg \u00e5 spise, selv etter to uker.<\/p>\n

N\u00e5r pakningen \u00e5pnes og vaniljekremen overf\u00f8res til en serveringssk\u00e5l er den utsatt for \u00e5 bli kontaminert med mikroorganismer fra omgivelsene. Etter \u00e5pning m\u00e5 den oppbevares tildekket i kj\u00f8leskap og holdbarheten reduseres til maks en uke. Mikroorganismer som blir tilf\u00f8rt vaniljekremen etter \u00e5pning vil vokse raskt ved 37 \u00b0C. Noen typer bakterier kan gj\u00f8re produktet uspiselig ved at de produserer stoffer som gir vond lukt og smak, og muggsopp vil kunne sees som h\u00e5rete vekst p\u00e5 overflaten. Om det er farlig \u00e5 spise denne vaniljekremen avhenger av om det er sykdomsfremkallende bakterier til stede, og mer spesifikt hvilke egenskaper disse bakteriene har. For \u00e5 v\u00e6re p\u00e5 den sikre siden ville jeg ikke spist vaniljekremen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Hei, eg har l\u00e6rt at vaniljekrem er ei matvare som er lett bederveleg matvare, alts\u00e5 ei matvare som enkelt vert d\u00e5rleg.<\/p>\n

Vaniljekrem vert kokt og tar livet av bakteriane. D\u00e5 kan ein vel ikkje verte d\u00e5rleg av vaniljekrem?
\nFor kva hadde eigentleg skjedd om eg hadde sett ein bolle med vaniljekrem i 37 grader i to veker og s\u00e5 ete det etterp\u00e5. Ville det vore farleg om vaniljekremen hadde vore kokt f\u00f8r?
\nEr det eit trygt fors\u00f8k?<\/p>\n","protected":false},"author":13,"featured_media":3082,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[306,66],"tags":[],"class_list":["post-3080","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-matvitenskap-nb","category-spor-forsker-nb"],"yoast_head":"\nSp\u00f8r ein forskar: G\u00e5r det \u00e5 ete gammel vaniljekrem - NTNU TekNat<\/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.ntnu.no\/blogger\/teknat\/2022\/05\/13\/gar-det-a-ete-gammel-vaniljekrem\/\" \/>\n<meta property=\"og:locale\" content=\"nb_NO\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sp\u00f8r ein forskar: G\u00e5r det \u00e5 ete gammel vaniljekrem - NTNU TekNat\" \/>\n<meta property=\"og:description\" content=\"Hei, eg har l\u00e6rt at vaniljekrem er ei matvare som er lett bederveleg matvare, alts\u00e5 ei matvare som enkelt vert d\u00e5rleg. Vaniljekrem vert kokt og tar livet av bakteriane. D\u00e5 kan ein vel ikkje verte d\u00e5rleg av vaniljekrem? For kva hadde eigentleg skjedd om eg hadde sett ein bolle med vaniljekrem i 37 grader i to veker og s\u00e5 ete det etterp\u00e5. Ville det vore farleg om vaniljekremen hadde vore kokt f\u00f8r? 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