Ta Yaya Zazzabi Ya Shafi Abinci? Tasirin Mamaki akan Dandano

About the Author: Joost Nusselder, marubucin littafin girke-girken abinci mai mahimmanci na Jafananci An sabunta Satumba 9, 2022

Yanayin dafa abinci yana taka muhimmiyar rawa wajen tabbatar da amincin abincin da muke ci. Lokacin abinci dafa shi a daidai zafin jiki, yana taimakawa wajen lalata ƙwayoyin cuta masu cutarwa waɗanda zasu iya kasancewa a cikin abinci. Yana da mahimmanci a lura cewa nau'ikan abinci daban-daban na buƙatar yanayin dafa abinci daban-daban don tabbatar da cewa ba su da lafiya don ci. Ga wasu mahimman abubuwan da ya kamata ku tuna:

• Zazzabi na ciki na abinci yakamata ya kai matakin aminci don hana haɓakar ƙwayoyin cuta masu cutarwa. Misali, ya kamata a dafa naman ƙasa zuwa zafin ciki na 160F, yayin da abincin teku ya kamata a dafa shi zuwa zafin ciki na 145F.
• Dafa abinci a yanayin zafi mai yawa zai iya taimakawa wajen lalata ƙwayoyin cuta da sauri, amma yana da mahimmanci a tabbatar cewa abincin bai cika dahuwa ba, saboda hakan na iya haifar da bushewa da tauri.
• Lokacin riƙe da dafaffen abinci, yana da mahimmanci a tabbatar cewa an riƙe shi a yanayin da ya dace don hana ƙwayoyin cuta girma. Ya kamata a adana abinci mai zafi a zafin jiki na 135°F ko sama, yayin da abinci mai sanyi yakamata a kiyaye shi a zafin jiki na 41°F ko ƙasa.
• Adana da sarrafa abinci yadda ya kamata yana da mahimmanci wajen hana yaduwar ƙwayoyin cuta. Abincin da aka dafa ya kamata a adana shi a wuri mai tsabta, bushe, da duhu don kare shi daga ƙwayoyin cuta da sauran gurɓata.
• Lokacin dafa abinci mai dauke da ƙwai, yana da kyau a tabbatar an dafa shi sosai, domin qwai na iya ɗauke da ƙwayoyin cuta masu cutarwa waɗanda ke haifar da cututtukan da ke haifar da abinci.

Duba sabon littafin dafa abinci namu

Girke-girke na iyali Bitemybun tare da cikakken mai tsara abinci da jagorar girke-girke.

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Matsayin Zazzabi wajen Dafa Abinci Daban-daban

Fahimtar yanayin dafa abinci da ya dace don nau'ikan abinci daban-daban shine mabuɗin ƙirƙirar jita-jita masu aminci da daɗi. Ga wasu abinci na yau da kullun da yanayin yanayin da yakamata a dafa su:

• Naman sa: 145°F don matsakaicin matsakaici, 160°F don matsakaici, da 170°F don yin kyau.
• Kaji: 165°F don kowane nau'in kaji, gami da kaza, turkey, da agwagwa.
• Naman alade: 145 ° F don dukan yankan naman alade, da 160 ° F don naman alade.
• Abincin teku: 145°F don kifi da kifi.
• Shinkafa: Ya kamata a dafa shinkafa zuwa zafin jiki na 212 ° F don tabbatar da cewa an lalata duk wata cuta mai cutarwa.
• Kayan lambu: Ya kamata a dafa kayan lambu zuwa zafin jiki na 135 ° F don tabbatar da cewa ba su da lafiya don ci.

Hatsarin Dafa Abinci a Yanayin Zafi

Dafa abinci a ƙananan zafin jiki na iya haifar da yanayi inda ƙwayoyin cuta zasu iya girma da yadawa. Ana kiran wannan da yankin haɗari, wanda ke tsakanin 40°F da 140°F. Ga wasu shawarwari don taimaka muku hana haɓakar ƙwayoyin cuta lokacin dafa abinci:

• Tabbatar cewa an dafa abinci zuwa yanayin da ya dace don lalata duk wata cuta mai cutarwa.
• Ajiye abinci a daidai zafin jiki don hana ƙwayoyin cuta girma. Ya kamata a adana abinci mai zafi a zafin jiki na 135°F ko sama, yayin da abinci mai sanyi yakamata a kiyaye shi a zafin jiki na 41°F ko ƙasa.
• Bincika zafin abinci akai-akai don tabbatar da cewa ana adana shi a yanayin da ya dace.
• Bi tsarin kula da abinci da ya dace don hana yaduwar ƙwayoyin cuta.

Yadda Zazzabi ke Shafar Dadin Abinci

Yanayin zafin da ake adana abinci na iya yin tasiri sosai akan ɗanɗanon sa. Anan akwai wasu tasirin adana zafin jiki akan dandano:

• Yanayin zafi: Lokacin da aka adana abinci a yanayin zafi mai girma, yana iya haifar da rushewar wasu kwayoyin halitta, yana haifar da canjin dandano. Alal misali, dandano mai dadi na iya rinjaye, duk da abincin da ba a yi masa dadi ba. Wannan shine dalilin da ya sa ake ba da shawarar a adana abinci a wuri mai sanyi, musamman idan kayan zaki ne.
• Yanayin sanyi: A daya hannun kuma, idan aka adana abinci a yanayin sanyi, yana iya ɓoye wasu abubuwan dandano da abubuwan ban sha'awa. Wannan shine dalilin da ya sa yana da mahimmanci don bincika yawan zafin jiki da aka ba da shawarar akan alamun samarwa don samfura daban-daban.

Ilimin Dandano

Yadda muke gane ɗanɗano yana da alaƙa da siginar lantarki waɗanda abubuwan ɗanɗanon mu ke karɓa da aikawa zuwa kwakwalwa. Ga wasu abubuwa masu ban sha'awa game da tsinkayen dandano:

• Ganin dandano ba wai kawai yana da alaƙa da harshe ba, har ma da kwakwalwa. A gaskiya ma, yankin gaba na kwakwalwa yana da alhakin sarrafa siginar dandano.
• Duk da abin da kuka ji, babu takamaiman wurare na harshe waɗanda ke da alhakin dandano daban-daban (zaƙi, tsami, ɗaci, gishiri). Madadin haka, duk abubuwan dandano na iya gano duk abubuwan dandano.
• Ana iya haɓaka fahimtar ɗanɗano ta wasu gabobin, kamar wari da gani. Wannan shine dalilin da ya sa gabatarwa da ƙanshi suna da mahimmanci a cikin abubuwan da suka shafi gastronomic.

Tasirin Zazzabi akan Takamaiman Daɗaɗan

Za a iya shafar dandano daban-daban ta yanayin zafi daban-daban. Ga wasu misalai:

• Mai dadi: Ana tsinkayar dandano mafi dadi a yanayin zafi mai sanyi, yayin da yanayin zafi mai girma zai iya haifar da raguwar tsinkayen zaƙi.
• Gishiri: Ana ƙara gishiri a yanayin zafi mai yawa, shi ya sa wasu mutane na iya ƙara gishiri a abinci mai zafi.
• Daci: Daci ya fi zafi a yanayin zafi, wanda zai iya haifar da jin zafi a wasu mutane.
• Mai tsami: Ana jin daɗin ɗanɗanon ɗanɗano sosai a yanayin sanyi.

Gwajin Joselito

A wani bincike da jami'ar Katolika ta Leuven ta gudanar, masana kimiyya sun gano cewa zafin da ake shan naman alade na iya yin tasiri sosai ga dandano. Ga wasu daga cikin binciken:

• Lokacin da aka cinye naman alade a dakin da zafin jiki, yana da ɗanɗano mai tsanani da gishiri.
• Lokacin da aka cinye naman alade bayan an sanyaya a cikin firiji, yana da mafi daidaito da dandano.
• Lokacin da aka cinye naman alade bayan an zafi, yana da ƙarin gastronomic da ingantaccen dandano.

Wannan gwaji ya nuna cewa zafin jiki na iya yin tasiri sosai ga kayan abinci na organoleptic kuma yana iya haɓaka ɗanɗanonsa. Don haka lokaci na gaba da kuke son jin daɗin ƙwarewar dafa abinci, gayyaci wasu abokai kuma kuyi gwaji tare da yanayin zafi daban-daban!

Fahimtar Abincin TCS da Hankalinsu ga Zazzabi

TCS tana nufin Kula da Lokaci/Zazzabi don Tsaro. Abinci na TCS wani nau'in abinci ne da ke buƙatar takamaiman sarrafa zafin jiki don hana haɓakar ƙwayoyin cuta masu cutarwa waɗanda ke haifar da cututtukan abinci. Waɗannan abincin kuma ana san su da abinci masu haɗari (PHFs) kuma gabaɗaya suna da yawan furotin da danshi, yana sa su zama masu rauni ga haɓakar ƙwayoyin cuta.

Wadanne Abinci ne Suke Faɗi ƙarƙashin Rukunin TCS?

Sashin TCS ya ƙunshi nau'ikan abinci iri-iri, gami da:

• Nama (naman sa, naman alade, rago)
• Kaji (kaza, turkey)
• Kifi da kifi
• Kayan kiwo (madara, cuku, yogurt)
• Kwai da kayan kwai
• Dafaffen shinkafa, taliya, da sauran hatsi
• Tofu da sauran kayayyakin waken soya
• Sprouts da sprout tsaba
• Yanke 'ya'yan itatuwa da kayan marmari
• Ganuwar tafarnuwa da mai
• Wasu kayan da aka gasa (kayan kek da aka cika da kirim, pies custard)

Me yasa Abincin TCS ke da hankali ga zafin jiki?

Abincin TCS ya ƙunshi ainihin sinadarai waɗanda ƙananan ƙwayoyin cuta ke buƙatar girma, gami da furotin, danshi, da carbohydrates. Lokacin da aka ajiye abincin TCS a cikin yankin haɗarin zafin jiki (40 zuwa 140 ° F), ƙwayoyin cuta na iya girma da haɓaka cikin sauri, haifar da abincin ya lalace kuma yana iya haifar da cututtuka idan an cinye su. Yawan girma na ƙwayoyin cuta yana da sauri da sauri a yanayin zafi mafi girma, wanda shine dalilin da ya sa yana da mahimmanci a kula da yanayin zafin jiki mai kyau lokacin shiryawa, dafa abinci, adanawa, da hidimar abinci na TCS.

Wadanne Dalilai ne ke Kayyade Matsalolin Zazzabi na Abincin TCS?

Matsakaicin zafin abinci na TCS ya dogara da dalilai da yawa, gami da:

• Haɗin kai: Abincin da ke da yawan furotin da matakan danshi sun fi saurin kamuwa da ci gaban ƙwayoyin cuta.
• Acidity: Abincin da ke da tsaka tsaki ko dan kadan acidic pH sun fi rauni ga ci gaban pathogen idan aka kwatanta da abinci na acidic.
• Ayyukan ruwa: Kasancewar ruwa a cikin abinci na iya haɓaka haɓakar ƙwayoyin cuta.
• Rayuwar rayuwa: Wasu abinci na TCS suna da ɗan gajeren rayuwa fiye da sauran, ma'ana suna lalacewa da sauri kuma suna buƙatar ƙarin kulawa lokacin adanawa da sarrafawa.
• Shirye-shiryen da yanayin ajiya: Yadda ake shirya abincin TCS da adana su na iya shafar yanayin zafin su da rayuwar shiryayye.

Ta yaya Zazzabi Ya Shafi Abincin TCS?

Zazzabi yana da tasiri mai mahimmanci akan inganci, ƙimar abinci mai gina jiki, da amincin abinci na TCS. Anan akwai wasu tasirin zafin jiki akan abincin TCS:

• Yanayin zafi: Dafa abinci na TCS a yanayin zafi mai zafi na iya taimakawa wajen kashe ƙwayoyin cuta masu cutarwa da ƙwayoyin cuta, amma kuma yana iya shafar ƙimar sinadirai da ingancin abinci.
• Yanayin sanyi: Ajiye abinci na TCS a ƙananan zafin jiki na iya taimakawa hana haɓakar ƙwayoyin cuta da tsawaita rayuwar rayuwa, amma kuma yana iya shafar rubutu da ɗanɗanon abinci.
• Yanayin yanayi: Abincin TCS da aka ajiye a yanayin zafi (zazzabi na ɗaki) suna cikin haɗarin lalacewa da haɓakar ƙwayoyin cuta, musamman idan suna ɗauke da matakan danshi da furotin.

Ta yaya Masu Gudanarwa Za Su Hana Ci gaban Bacteria masu cutarwa a cikin Abincin TCS?

Don hana haɓakar ƙwayoyin cuta masu cutarwa a cikin abincin TCS, masu kulawa yakamata:

• A kiyaye abincin TCS daga yankin haɗari na zafin jiki (40 zuwa 140 ° F).
• Dafa abinci na TCS zuwa madaidaicin zafin jiki dangane da nau'in abinci da matakin gamawa da ake buƙata.
• Ajiye abincin TCS a madaidaicin zafin jiki, ko dai zafi ko sanyi, ya danganta da abincin.
• Kula da zafin abinci na TCS akai-akai don tabbatar da cewa sun kasance cikin iyakoki masu aminci.
• Yi amfani da keɓe kayan aiki da kayan abinci don abinci na TCS don hana kamuwa da cuta.
• Fahimtar rayuwar shiryayye da azancin zafin abinci na TCS kuma daidaita ayyukan ajiya da sarrafa yadda ya kamata.

Misalan Abincin TCS

Don ƙarin fahimtar abincin TCS, ga wasu misalai:

• Stew: stew da aka yi da naman alade, dankali, da karas abinci ne na TCS saboda yana dauke da nama da kayan lambu tare da matakan danshi.
• Gurasa: Burodi ba shine abincin TCS ba idan aka ajiye shi a yanayin zafi, amma ya zama abincin TCS lokacin da aka ajiye shi a cikin firiji ko injin daskarewa.
• Sushi: Sushi Rolls dauke da danyen kifi abinci ne na TCS saboda suna dauke da furotin da danshi wanda zai iya inganta ci gaban kwayoyin cuta.
• Cuku: Cuku abinci ne na TCS saboda yana dauke da kiwo kuma yana da yawan danshi.
• Salatin dankalin turawa: Salatin dankalin abinci ne na TCS saboda yana dauke da dafaffen dankalin turawa da mayonnaise, duka biyun suna da saukin kamuwa da ci gaban kwayoyin cuta.

Me yasa Yankin Hatsari yana da Mahimmanci ga Tsaron Abinci

Yankin haɗari yana nufin kewayon zafin jiki tsakanin 40 zuwa 140 ° F (4.4 zuwa 60 ° C) inda ƙwayoyin cuta zasu iya girma cikin sauri a cikin abinci. Ana ɗaukar wannan kewayon zafin jiki mai mahimmanci ga aminci abinci saboda yana ba da damar ƙwayoyin cuta su ninka cikin sauri, suna ƙara haɗarin rashin lafiyar abinci.

Me yasa Yankin Hatsari yake da Muhimmanci?

Fahimtar yankin haɗari yana da mahimmanci don kiyaye lafiyar abinci. Ga dalilin:

• Kwayoyin cuta suna girma da sauri a cikin yankin haɗari, wanda zai iya haifar da rashin lafiya na abinci.
• Wasu nau'ikan ƙwayoyin cuta, irin su Clostridium perfringens, na iya girma cikin sauri a yankin haɗari kuma suna haifar da rashin lafiya ko da an sake mai da abinci.
• Da tsawon lokacin da aka ajiye abinci a cikin yankin haɗari, mafi girman haɗarin haɓakar ƙwayoyin cuta da cututtukan abinci.
• Abincin da ya daɗe a yankin haɗari na iya bayyana kuma yana wari sabo, amma har yanzu yana iya sa ku rashin lafiya.
• TCS (Tsarin Lokaci/Tsarin Zazzabi don Tsaro) abinci, kamar nama, kaji, kifi, kayan kiwo, da dafaffen kayan lambu, suna da rauni musamman ga haɓakar ƙwayoyin cuta a yankin haɗari.

Yadda ake Sarrafa da Hana Ci gaban ƙwayoyin cuta a Yankin Haɗari

Adana da dafa abinci da kyau yana da mahimmanci don hana haɓakar ƙwayoyin cuta a yankin haɗari. Ga wasu shawarwari:

• Ajiye abincin TCS a ko ƙasa da 40 ° F (4.4 ° C) ko sama ko sama da 140 °F (60 °C) don hana haɓakar ƙwayoyin cuta.
• Lokacin dafa abinci na TCS, tabbatar da dafa su zuwa yanayin da ake buƙata na ciki don kashe duk wani ƙwayoyin cuta da ke akwai. Yi amfani da ma'aunin zafin jiki don tabbatar da cewa abincin ya kai madaidaicin zafin jiki.
• Idan kana buƙatar kwantar da abinci mai zafi, yi shi da sauri. Raba manyan abubuwa zuwa ƙananan yanki kuma sanya su cikin kwantena marasa zurfi don ba da damar yin sanyi da sauri.
• Lokacin da ake sake dumama abinci, tabbatar da zafi da shi zuwa zafin jiki na ciki na akalla 165 °F (73.9 ° C) don kashe duk wani kwayoyin cuta da suka girma yayin ajiya.
• Rike abinci mai zafi zafi da sanyi abinci mai sanyi. Yi amfani da kayan riƙo mai zafi don ajiye abinci mai zafi a ko sama da 140 °F (60 °C) da kayan riƙe sanyi don kiyaye abinci mai sanyi a ko ƙasa da 40 ° F (4.4 ° C).
• Kar a bar abinci a yankin haɗari na tsawon lokaci fiye da buƙata. Idan abinci ya kasance a cikin yankin haɗari fiye da sa'o'i biyu, ya kamata a jefar da shi.
• Adana abinci da kyau a cikin firiji ko firiza yana iya taimakawa wajen hana ci gaban ƙwayoyin cuta. Tabbatar ku ninka ko sanya abinci a cikin kwantena masu hana iska don hana ƙona injin daskarewa da kiyaye sabo.

Muhimmancin Rikodi da Kula da Zazzabi

Rikodi da lura da yanayin zafi shine mabuɗin don tabbatar da amincin abinci. Ga dalilin:

• Rikodin yanayin zafi yana ba ku damar lura da tsawon lokacin abinci a yankin haɗari.
• Kula da yanayin zafi yana ba ku damar gano duk wata matsala mai yuwuwa kuma ku ɗauki matakin gyara kafin ya yi latti.
• Yawancin cututtuka na yau da kullum na abinci suna haifar da rashin kulawa da zafin jiki, don haka fahimtar mahimmancin rikodin zafin jiki da kulawa yana da mahimmanci.
• FDA ta ba da shawarar yin amfani da tsarin kula da zafin jiki wanda ya haɗa da ma'aunin zafi da sanyio, na'urar rikodi, da ƙararrawa don faɗakar da ku idan yanayin zafi ya faɗi a waje da kewayon aminci.

Matsayin Adana Abinci Mai Kyau don Hana Ci gaban Kwayoyin cuta

Adana abinci mai kyau yana taka muhimmiyar rawa wajen hana haɓakar ƙwayoyin cuta a yankin haɗari. Ga wasu shawarwari:

• Ajiye danyen nama, kaji, da abincin teku a ƙasan shiryayye na firiji don hana duk wani ruwan 'ya'yan itace daga digo kan sauran abinci.
• A ware 'ya'yan itatuwa da kayan marmari daga danyen nama, kaji, da abincin teku don hana kamuwa da cuta.
• Ajiye dankali da albasa a wuri mai sanyi, busasshiyar nesa da hasken rana kai tsaye.
• Ya kamata a adana kayan waken soya a cikin firiji ko daskarewa don hana lalacewa.
• Abincin da aka daskararre yakamata a adana shi a 0 ° F (-18 ° C) ko ƙasa don hana haɓakar ƙwayoyin cuta.

Sakamakon Ƙarshen: Amintaccen Abinci a gare ku da Masoyinka

Fahimtar yankin haɗari da ingantattun hanyoyin sarrafa zafin jiki yana da mahimmanci don kiyaye lafiyar abinci. Ta bin shawarwari da shawarwarin da aka zayyana a sama, za ku iya taimakawa hana haɓakar ƙwayoyin cuta da tabbatar da cewa abincin da kuke ba wa danginku da abokanku ba shi da lafiya a ci. Ka tuna, amincin abinci alhakin kowa ne, don haka ɗauki lokaci don koyo kuma danna hanyoyin haɗin da aka bayar don faɗaɗa fahimtar ku akan wannan muhimmin batu.

Kiyaye shi Sanyi: Muhimmancin Yanayin Ajiye Sanyi

Idan ya zo wajen adana abinci, kiyaye shi a yanayin zafin da ya dace shine mabuɗin don kiyaye ingancinsa da amincinsa. Anan akwai wasu mahimman abubuwan lura game da yanayin sanyi mai sanyi:

• Matsakaicin zafin jiki da aka ba da shawarar don ajiyar sanyi yana tsakanin digiri 32 zuwa 40 Fahrenheit.
• Kwayoyin da ke haifar da cututtuka na abinci na iya girma da sauri a yanayin zafi tsakanin 40 zuwa 140 digiri Fahrenheit, don haka yana da muhimmanci a ajiye abinci a ƙarƙashin wannan "yankin haɗari."
• Ya kamata a saita yanayin daskarewa a 0 digiri Fahrenheit ko ƙasa don hana ƙwayoyin cuta haifar da lalacewa.
• Daban-daban nau'ikan abinci suna buƙatar yanayin ajiya daban-daban. Misali, ya kamata a adana abincin teku a yanayin sanyi fiye da kayan lambu.

Muhimmancin Ma'ajiyar Sanyi Da Ya dace

Ma'ajiyar sanyi mai kyau ya ƙunshi fiye da saita zafin jiki daidai. Anan akwai mafi kyawun ayyuka da za a bi:

• Bincika zafin ciki na abinci akai-akai don tabbatar da ana adana su a daidai zafin jiki.
• Rufe da adana abinci yadda ya kamata don kare su daga kwayoyin cuta da hana su zama m ko gurɓata.
• Cire duk wani abincin da aka adana a yanayin da bai dace ba na tsawon lokaci don hana yaduwar ƙwayoyin cuta.
• Ka kiyaye abinci mai zafi zafi da sanyi abinci lokacin riƙe su don sabis don hana ƙwayoyin cuta girma.
• Bi daidaitaccen tsari don adanawa da sarrafa abinci don tabbatar da cewa koyaushe yana da aminci a ci.

Jagoran Yanayin Ajiye Sanyi

Idan kana neman ƙarin bayani game da ma'aunin sanyi mai kyau don abinci iri-iri, USDA tana da jagora mai taimako wanda ya haɗa da shawarar zafin jiki don nau'ikan abinci da ɗakunan ajiya daban-daban. Danna nan don ƙarin koyo.

Ka tuna, ingantaccen ajiyar sanyi muhimmin sashi ne na amincin abinci kuma yana iya shafar inganci da ƙimar kayan aikin ku. Ɗauki lokaci don koyo game da mafi kyawun ayyuka don ajiyar sanyi kuma ku bi su akai-akai don kare abincin ku da abokan cinikin ku.

Kammalawa

Don haka, zafin jiki yana shafar abinci ta hanyoyi da yawa. Yadda kuke dafa abinci, yadda kuke adanawa, da ma yadda kuke ɗanɗano shi zai iya shafar yanayin zafi. Madaidaicin zafin jiki zai iya taimaka muku samun mafi kyawun abincinku, don haka kada ku ji tsoron gwaji. Kawai tuna don kiyaye abincin lafiya. Don haka, kar ku manta ku bi shawarwarin da ke cikin wannan labarin kuma za ku kasance lafiya. Na gode da karantawa!

Duba sabon littafin dafa abinci namu

Girke-girke na iyali Bitemybun tare da cikakken mai tsara abinci da jagorar girke-girke.

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Joost Nusselder, wanda ya kafa Bite My Bun shine mai siyar da abun ciki, uba kuma yana son gwada sabon abinci tare da abincin Jafananci a tsakiyar sha'awar sa, kuma tare da tawagarsa yana kirkirar labaran blog mai zurfi tun daga 2016 don taimakawa masu karatu masu aminci. tare da girke -girke da nasihun girki.