Haifuwar zafi mai zafi yana ba da damar adana abinci a cikin zafin jiki na tsawon watanni ko ma shekaru ba tare da amfani da abubuwan da ke kiyaye sinadarai ba. Koyaya, idan ba'a aiwatar da haifuwa daidai da daidaitattun hanyoyin tsabta ba kuma ƙarƙashin tsarin haifuwa mai dacewa, yana iya haifar da matsalolin amincin abinci.
Wasu ƙananan ƙwayoyin cuta na iya jure yanayin zafi kuma suna haifar da guba masu haɗari ga lafiyar ɗan adam. Wannan shi ne yanayin botulism, rashin lafiya mai tsanani ta hanyar botulinum toxin da kwayoyin Clostridium botulinum ke haifar.
Guba botulism yawanci yana da sakamako mai muni sosai.2021 Iyali sun sayi tsiran alade naman alade, ƙafar kaji, ƙananan kifi, da sauran kayan ciye-ciye a wani ƙaramin shago suka cinye su da abincin dare, washegari kuma dangin mutum huɗu duk sun yi fama da amai. gudawa, da rauni na gabobi, wanda ya haifar da mummunan sakamako na mutuwar mutum daya da mutane uku da ke karkashin kulawa a sashin kulawa mai zurfi. Don haka me yasa har yanzu akwai gubar botulinum da ke haifar da abinci a cikin abinci mai cike da abinci?
Clostridium botulinum kwayar cutar anaerobic ce, wacce galibi ta fi kowa a cikin kayayyakin nama, abincin gwangwani da abinci mai cike da ruwa. Yawancin lokaci mutane za su yi amfani da hanyar haifuwa mai zafin jiki don bakara abinci, samfurin a cikin haifuwa, don tabbatar da cewa haifuwar ta cika dole ne a haifuwa a cikin retort na dogon lokaci don kashe ƙwayoyin cuta masu cutarwa da spores a cikin abinci. .
Don guje wa botulism, akwai wasu abubuwa da ya kamata ku kula sosai:
1.Yi amfani da sabbin kayan da suka dace da ka'idojin tsafta don shiri.
2.Tsaftace duk kayan amfani da kwantena.
3.Tabbatar da cewa an rufe marufi na samfur tam.
4.Follow m haifuwa yanayin zafi da durations.
5.Sterilization sigogi sigogi sun dogara da irin abincin da za a adana.
Ga abincin acidic (pH kasa da 4.5), kamar 'ya'yan itatuwa, a dabi'ance sun fi juriya ga botulism. Haifuwa ta ruwan zãfi (100°C) na ɗan lokaci wanda ya dace da tsarin marufi da samfurin da abin ya shafa ya wadatar.
Don abinci maras acid (pH mafi girma fiye da 4.5), kamar nama, kifi, da kayan lambu da aka dafa, dole ne a haifuwa a mafi girman zafin jiki don kashe Clostridium botulinum spores. Ana ba da shawarar haifuwa ƙarƙashin matsin lamba tare da zafin jiki sama da 100 ° C. Tsarin da ake buƙata zai dogara da samfurin da tsarinsa, tare da matsakaicin yanayin zafi yana kusa da 120 ° C.
Clostridium botulinum: haifuwa ta autoclave masana'antu
Haifuwar autoclave masana'antu ita ce mafi inganci hanyar haifuwa don kashe Clostridium botulinum, ƙwayoyin cuta da ke haifar da botulism. Autoclaves masana'antu na iya kaiwa yanayin zafi da yawa fiye da autoclaves na gida, yana tabbatar da lalata ƙwayoyin cuta.
DTS autoclave retort yana tabbatar da ingantaccen rarraba zazzabi da sake sake zagayowar a cikin jirgin ruwa, wanda shine garantin aminci don haifuwa mai aminci.
DTS mayar da martani: Haifuwa tare da amincewa
DTS tana ba da kewayon autoclaves don masana'antar abinci. Ƙirar waɗannan rabe-rabe yana tabbatar da ingantacciyar daidaituwar rarraba zafi yayin aikin haifuwa na abinci, yana ba da tabbacin tasirin haifuwa iri ɗaya ga duk samfuran da aka ɗora. Tsarin sarrafawa na autoclave yana tabbatar da amincin tsarin abinci kuma yana ba da garantin ingantaccen sake zagayowar.
Bugu da ƙari, ƙungiyar ƙwararrun mu za ta ba ku goyon bayan fasaha kan amfani da autoclaves don amintaccen samfurin haifuwa.
Lokacin aikawa: Fabrairu-01-2024