Yin amfani da maganin kashe ƙwayoyin cuta mai zafi yana ba da damar adana abinci a zafin ɗaki na tsawon watanni ko ma shekaru ba tare da amfani da sinadarai masu kiyayewa ba. Duk da haka, idan ba a yi amfani da maganin kashe ƙwayoyin cuta bisa ga ka'idojin tsafta na yau da kullun ba kuma a ƙarƙashin tsarin tsaftace abinci mai dacewa, yana iya haifar da matsalolin lafiyar abinci.
Wasu ƙwayoyin cuta na iya jure yanayin zafi mai yawa kuma suna samar da guba waɗanda ke da haɗari ga lafiyar ɗan adam. Wannan haka lamarin yake da botulism, wata cuta mai tsanani da gubar botulinum da ƙwayar cuta Clostridium botulinum ke samarwa ke haifarwa.
Gubar Botulism yawanci yana da mummunan sakamako. 2021 Wani iyali ya sayi tsiran alade mai cike da injin tsotsar nama, ƙafafun kaza, ƙananan kifi, da sauran abubuwan ciye-ciye a wani ƙaramin shago suka ci su a lokacin cin abincin dare, kuma washegari wani iyali mai mutane huɗu ya sha fama da amai, gudawa, da rauni na gaɓoɓi, wanda ya haifar da mummunan sakamako na mutuwa ɗaya da kuma mutane uku da ake kulawa da su a sashin kulawa mai zurfi. To me yasa har yanzu akwai gubar gubar botulinum a cikin abinci a cikin abinci mai cike da injin tsotsar nama?
Clostridium botulinum ƙwayar cuta ce ta anaerobic, wadda galibi ta fi yawa a cikin kayayyakin nama, abincin gwangwani da kuma abincin da aka cika da injin tsotsar ruwa. Yawanci mutane suna amfani da hanyar tsotsar ruwa mai zafi don tsaftace abincin, wanda samfurin ke cikin tsaftacewa, domin tabbatar da cewa tsaftacewar ta yi kyau sosai, dole ne a tsaftace ta na dogon lokaci don kashe ƙwayoyin cuta masu cutarwa da ƙwayoyin cuta a cikin abincin.
Don hana botulism, akwai wasu matakai da ya kamata a bi:
1. Yi amfani da sabbin kayan da aka ƙera waɗanda suka cika ƙa'idodin tsafta don shiri.
2. A tsaftace dukkan kayan aiki da kwantena da aka yi amfani da su sosai.
3. Tabbatar cewa an rufe marufin kayan sosai.
4. Bi yanayin zafi da tsawon lokacin da aka ɗauka wajen tsaftace jiki.
5. Sigogin maganin hana haihuwa sun dogara ne akan nau'in abincin da za a adana.
Ga abinci mai acidic (pH ƙasa da 4.5), kamar 'ya'yan itatuwa, a dabi'ance suna da juriya ga botulism. Tsaftacewa ta hanyar ruwan zãfi (100°C) na ɗan lokaci ya dace da tsarin marufi da samfurin da abin ya shafa ya isa.
Ga abinci mai ƙarancin acid (pH sama da 4.5), kamar nama, kifi, da kayan lambu da aka dafa, dole ne a tsaftace shi a zafin jiki mafi girma don kashe ƙwayoyin cuta na Clostridium botulinum. Ana ba da shawarar a yi amfani da maganin hana haihuwa a ƙarƙashin matsin lamba tare da zafin jiki sama da 100°C. Tsarin da ake buƙata zai dogara ne akan samfurin da tsarinsa, tare da matsakaicin zafin jiki yana kusa da 120°C.
Clostridium botulinum: tsarkakewa ta hanyar amfani da autoclave na masana'antu
Yin maganin kashe ƙwayoyin cuta na masana'antu ta hanyar amfani da maganin kashe ƙwayoyin cuta na Clostridium botulinum shine hanya mafi inganci ta kashe ƙwayoyin cuta da ke haifar da cutar botulism. Maganin kashe ƙwayoyin cuta na masana'antu na iya kaiwa yanayin zafi mafi girma fiye da maganin kashe ƙwayoyin cuta na gida, wanda ke tabbatar da lalata ƙwayoyin cuta.
DTS autoclave retort yana tabbatar da kyakkyawan rarraba zafin jiki da kuma sake maimaita zagayowar a cikin jirgin, wanda hakan garanti ne na aminci don tsaftace lafiya.
Amsawar DTS: Yin Hana Haihuwa da Kwarin gwiwa
DTS tana ba da nau'ikan autoclaves iri-iri ga masana'antar abinci. Tsarin waɗannan martanin yana tabbatar da daidaiton rarraba zafi yayin aikin tace abinci, yana tabbatar da tasirin sterilization iri ɗaya ga duk samfuran da aka ɗora. Tsarin sarrafawa na autoclave yana tabbatar da amincin tsarin abinci kuma yana ba da tabbacin cikakken maimaita zagayowar.
Bugu da ƙari, ƙungiyar ƙwararrunmu za ta ba ku tallafin fasaha kan amfani da autoclaves don ingantaccen tsaftacewar samfura.
Lokacin Saƙo: Fabrairu-01-2024