Rashin tsaftar abinci a cikin abincin gwangwani yana nufin yanayin da babu ƙwayoyin cuta masu cutarwa da ƙwayoyin cuta marasa cutarwa waɗanda za su iya hayayyafa a cikin abincin gwangwani bayan an yi maganin tsaftace abinci a cikin zafi mai matsakaici, muhimmin abu ne ga abincin gwangwani don samun tsawon rai bisa ga tabbatar da aminci da inganci. Rashin tsaftar abinci a cikin abincin gwangwani a cikin gwajin ƙwayoyin cuta na abinci yana da alaƙa da rashin tsaftar abinci, babu ƙwayoyin cuta masu cutarwa, kuma babu ƙwayoyin cuta waɗanda za su iya hayayyafa a cikin gwangwani a zafin ɗaki.
Domin cimma ƙa'idodin kasuwanci masu karɓuwa na hana haihuwa, tsarin samar da abincin gwangwani yawanci ya haɗa da matakai kamar su kafin a yi amfani da kayan da aka sarrafa, gwangwani, rufewa, tsaftace su yadda ya kamata, da kuma marufi. Masu kera waɗanda ke da fasahar samarwa mai ci gaba da buƙatun kula da inganci suna da ƙarin tsari mai rikitarwa da cikakke.
Fasahar duba ƙwayoyin cuta ta kasuwanci ta gwangwani a cikin binciken ƙwayoyin cuta ta abinci ta kasance cikakke, kuma nazarin takamaiman aikinta yana da amfani ga ingantaccen amfani da wannan fasaha a cikin ayyukan aiki don tabbatar da amincin abinci na abincin gwangwani. Tsarin takamaiman aikin duba ƙwayoyin cuta na kasuwanci na gwangwani a cikin binciken ƙwayoyin cuta na abinci kamar haka (wasu hukumomin dubawa na ɓangare na uku masu tsauri na iya samun ƙarin abubuwan dubawa):
1. Al'adar ƙwayoyin cuta a gwangwani
Al'adar ƙwayoyin cuta ta gwangwani ɗaya ce daga cikin muhimman hanyoyin da ake bi wajen duba lafiyar abincin gwangwani ta hanyar kasuwanci. Ta hanyar haɓaka abubuwan da ke cikin samfuran gwangwani, da kuma tantancewa da kuma duba ƙwayoyin cuta da aka noma, ana iya tantance abubuwan da ke cikin abincin gwangwani.
Kwayoyin cuta masu yaduwa a cikin gwangwani sun haɗa da amma ba'a iyakance ga ƙwayoyin cuta masu zafi ba, kamar Bacillus stearothermophilus, Bacillus coagulans, Clostridium saccharolyticus, Clostridium niger, da sauransu; ƙwayoyin cuta masu saurin kamuwa da cuta na mesophilic, kamar su gubar botulinum Clostridium, Clostridium spoilage, Clostridium butyricum, Clostridium pasteurinum, da sauransu; ƙwayoyin cuta masu saurin kamuwa da cuta na Mesophilic, kamar Bacillus subtilis, Bacillus cereus, da sauransu; ƙwayoyin cuta masu saurin kamuwa da cuta kamar Escherichia coli, Streptococcus, yeast And mold, mold mai jure zafi da sauransu. Kafin aiwatar da al'adar ƙwayoyin cuta a cikin gwangwani, tabbatar da auna pH na gwangwani don zaɓar matsakaicin da ya dace.
2. Samfuran kayan gwaji
Ana amfani da hanyar ɗaukar samfurin don ɗaukar samfurin kayan gwaji na abincin gwangwani. Lokacin gwada manyan tarin abincin gwangwani, yawanci ana yin ɗaukar samfurin bisa ga abubuwan da suka shafi masana'anta, alamar kasuwanci, iri, tushen abincin gwangwani ko lokacin samarwa. Ga gwangwani marasa kyau kamar gwangwani masu tsatsa, gwangwani masu bushewa, tarkace, da kumburi a cikin yawo na 'yan kasuwa da rumbunan ajiya, galibi ana yin takamaiman ɗaukar samfurin bisa ga yanayin. Babban buƙatar ɗaukar samfurin kayan gwaji shine zaɓar hanyar ɗaukar samfurin da ta dace bisa ga ainihin yanayin, don samun kayan gwajin da ke nuna ingancin abincin gwangwani.
3. Ajiye samfurin
Kafin a riƙe samfurin, ana buƙatar ayyuka kamar aunawa, kiyaye ɗumi, da buɗe gwangwani. A auna nauyin gwangwani daban-daban, ya danganta da nau'in gwangwani, yana buƙatar ya zama daidai da 1g ko 2g. Idan aka haɗa shi da pH da zafin jiki, ana ajiye gwangwani a yanayin zafi na tsawon kwanaki 10; ya kamata a ɗauki gwangwanin da suka yi kitse ko suka zube yayin aikin nan da nan don dubawa. Bayan an gama aikin kiyaye zafi, a sanya gwangwanin a zafin ɗaki don buɗewar aseptic. Bayan buɗe gwangwanin, yi amfani da kayan aiki masu dacewa don ɗaukar 10-20 mg na abun ciki a gaba a cikin yanayin tsafta, a mayar da shi cikin akwati mai tsafta, sannan a adana shi a cikin firiji.
4.Al'adar abinci mai ƙarancin acid
Noman abinci mai ƙarancin acid yana buƙatar hanyoyi na musamman: noman bromotassium purple brom a zafin digiri 36, noman bromotassium purple brom a zafin digiri 55, da kuma noman naman da aka dafa a zafin digiri 36. Sakamakon yana shafa kuma yana da tabo, kuma ana shirya tantancewa mafi kyau bayan an yi gwajin ƙananan ƙwayoyin cuta, don tabbatar da daidaiton gwajin gano nau'in ƙwayoyin cuta a cikin abinci mai ƙarancin acid. Lokacin da ake noma a cikin matsakaici, mayar da hankali kan lura da samar da acid da samar da iskar gas na ƙwayoyin cuta a cikin matsakaici, da kuma bayyanar da launin ƙwayoyin cuta, don tabbatar da takamaiman nau'in ƙwayoyin cuta a cikin abincin.
5. Gwajin na'urar hangen nesa (microscope)
Gwajin smear na microscopic shine hanyar tantancewa ta farko da aka fi amfani da ita don gwajin hana haihuwa a cikin gwangwani, wanda ke buƙatar ƙwararrun masu duba inganci su kammala. A cikin yanayi mai tsafta, ta amfani da aikin aseptic, shafa ruwan ƙwayoyin cuta na ƙwayoyin cuta da ke cikin samfuran gwangwani waɗanda aka noma a yanayin zafi mai ɗorewa a cikin matsakaici, kuma ku lura da bayyanar ƙwayoyin cuta a ƙarƙashin na'urar hangen nesa mai ƙarfi, don tantance nau'ikan ƙwayoyin cuta a cikin ruwan ƙwayoyin cuta. Dubawa, da shirya mataki na gaba na al'ada da ganewa mai kyau don ƙara tabbatar da nau'in ƙwayoyin cuta da ke cikin gwangwanin. Wannan matakin yana buƙatar inganci mai girma na masu duba, kuma ya zama hanyar haɗi wacce za ta iya gwada ilimin ƙwararru da ƙwarewar masu duba.
6. Gwajin noma don gano abincin da ke da sinadarin acidic wanda pH ɗinsa bai kai 4.6 ba
Ga abincin da ke da sinadarin acidic wanda darajar pH ta ƙasa da 4.6, ba a buƙatar gwajin ƙwayoyin cuta masu guba a abinci gaba ɗaya. A cikin takamaiman tsarin noma, ban da amfani da kayan ruwan acidic a matsayin matsakaici, yana da mahimmanci a yi amfani da ruwan malt da aka samo a matsayin hanyar noma. Ta hanyar shafa da kuma yin bincike mai zurfi na ƙwayoyin cuta masu girma, ana iya tantance nau'ikan ƙwayoyin cuta a cikin gwangwanin acid, don ƙara yin kimantawa ta gaskiya game da amincin abinci na gwangwanin acid.
Lokacin Saƙo: Agusta-10-2022