{"id":129,"date":"2014-07-14T19:19:00","date_gmt":"2014-07-14T16:19:00","guid":{"rendered":"http:\/\/yesimaskim.com\/serap\/?p=129"},"modified":"2021-04-01T17:00:17","modified_gmt":"2021-04-01T14:00:17","slug":"evde-gida-guvenligi","status":"publish","type":"post","link":"https:\/\/www.serapozcalici.com\/tr\/evde-gida-guvenligi\/","title":{"rendered":"Evde G\u0131da G\u00fcvenli\u011fi i\u00e7in Nelere Dikkat Etmeli? B\u00f6l\u00fcm 1"},"content":{"rendered":"<p><span style=\"color: #000000;\">Yaz aylar\u0131nda havalar\u0131n \u0131s\u0131nmas\u0131 ile g\u0131da kaynakl\u0131 rahats\u0131zl\u0131klar\u0131n ortaya \u00e7\u0131kma olas\u0131l\u0131\u011f\u0131 da art\u0131yor. Bu s\u0131cakta bir de ate\u015flenmek veya ba\u011f\u0131rsak rahats\u0131zl\u0131\u011f\u0131 ge\u00e7irmek hi\u00e7 de ho\u015f olmuyor. Bir\u00e7ok tan\u0131d\u0131\u011f\u0131m\u0131n bana s\u0131k\u00e7a sordu\u011fu sorular\u0131 dikkate alarak g\u0131da g\u00fcvenli\u011fi ile ilgili \u00e7ok temel baz\u0131 noktalar\u0131 sizlerle payla\u015fmak istedim.<\/span><\/p>\n<p><span style=\"color: #000000;\">Bu yaz\u0131mda baz\u0131 temel konulardan bahsedece\u011fim. Takip edecek birka\u00e7 yaz\u0131mda ise g\u0131da ile ilgili bilgi kirlili\u011fi nedeniyle kafam\u0131z\u0131 buland\u0131ran baz\u0131 konulara de\u011finece\u011fim.<!--more--><\/span><\/p>\n<p><span style=\"color: #000000;\"><b>G\u0131da Kaynakl\u0131 Rahats\u0131zl\u0131klar Ne kadar S\u0131k?<\/b><\/span><\/p>\n<p><span style=\"color: #000000;\">Genelde halk aras\u0131nda kan\u0131lar, \u00e7evreye bakarak, \u201c\u00c7evremizde ya\u015fan\u0131yor mu ya\u015fanm\u0131yor mu?\u201d diye g\u00f6zlemleyerek ortaya konmaya \u00e7al\u0131\u015f\u0131l\u0131r. Bu nedenle \u201cBen hep yiyorum hi\u00e7bir \u015fey olmuyor. \/ Hep pazardan peynir, sokaktan s\u00fct al\u0131yorum ba\u015f\u0131ma bir \u015fey gelmedi. \/ Bir s\u00fcr\u00fc insan yap\u0131yor, k\u00f6t\u00fc etkisini hi\u00e7 g\u00f6rmedim.\u201d \u015feklinde yarg\u0131lara var\u0131l\u0131yor. Oysa her ba\u011f\u0131rsa\u011f\u0131m\u0131z bozuldu\u011funda veya yemekten sonra a\u011f\u0131rla\u015ft\u0131\u011f\u0131m\u0131zda bunun g\u0131dadan olabilece\u011fini d\u00fc\u015f\u00fcnm\u00fcyoruz veya \u00e7evremizde her g\u0131dadan rahats\u0131zlanan ki\u015fi hemen bizi arayarak haber vermiyor. Yaln\u0131z \u00e7evremize bakarak, yeterli ve do\u011fru bilgiye sahip olamayaca\u011f\u0131m\u0131z\u0131 kabul etmemiz laz\u0131m.<\/span><\/p>\n<p><span style=\"color: #000000;\">Yaz\u0131m\u0131n ba\u015f\u0131nda somut baz\u0131 veriler vererek, \u00e7evremizde g\u00f6rm\u00fcyor olsak da asl\u0131nda g\u0131da kaynakl\u0131 ne kadar \u00f6nemli risklerle kar\u015f\u0131 kar\u015f\u0131yay\u0131z, daha objektif olarak payla\u015fmak istedim:<\/span><\/p>\n<ul>\n<li><span style=\"color: #000000;\">D\u00fcnya Sa\u011fl\u0131k \u00d6rg\u00fct\u00fcn\u00fcn verilerine g\u00f6re her y\u0131l 2,2 milyon insan g\u0131da veya su kaynakl\u0131 rahats\u0131zl\u0131klar nedeniyle hayat\u0131n\u0131 kaybediyor. Bunlar\u0131n \u00e7o\u011fu \u00e7ocuk\u2026<sup>1<\/sup><\/span><\/li>\n<li><span style=\"color: #000000;\">ABD\u2019de y\u0131lda 76 milyon g\u0131da kaynakl\u0131 rahats\u0131zl\u0131k ya\u015fand\u0131\u011f\u0131 tahmin ediliyor.<sup>1<\/sup><\/span><\/li>\n<li><span style=\"color: #000000;\">Baz\u0131 g\u0131da zehirlenmeleri, \u00f6l\u00fcm, fel\u00e7, uzun s\u00fcre hastanede tedavi gibi \u00e7ok ciddi sonu\u00e7lar do\u011furabilir.<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #000000;\"><b>Peki, bunlar\u0131n olmamas\u0131 i\u00e7in nelere dikkat etmek laz\u0131m?<\/b><\/span><\/p>\n<p><span style=\"color: #000000;\">En yayg\u0131n olarak g\u0131da zehirlenmeleri mikrobiyolojik nedenlerden kaynaklan\u0131r, \u00f6zellikle de bakterilerden.<\/span><\/p>\n<p><span style=\"color: #000000;\">Mikroorganizmalar genelde toprak veya ba\u011f\u0131rsak yolu ile g\u0131dalara bula\u015f\u0131r. \u00d6zellikle \u00e7i\u011f et, tavuk, sebze gibi \u00fcr\u00fcnlerde daha fazla olurlar. Bu g\u0131dalara bula\u015fmalar\u0131 ise genelde \u015f\u00f6yle olur: Ete, hayvan\u0131n kesilmesi esnas\u0131nda ba\u011f\u0131rsaktan ve kesildi\u011fi \u00e7evreden bula\u015f\u0131r, s\u00fcte sa\u011f\u0131m esnas\u0131nda bula\u015fabilir, sebzelere ise topra\u011fa konulan g\u00fcbreler yolu ile bula\u015f\u0131r (Bula\u015fman\u0131n ha\u015fereler, g\u0131dalar\u0131 i\u015fleyen ki\u015filer, ambalaj, \u00e7evre vb daha bir\u00e7ok yolu da vard\u0131r).<\/span><\/p>\n<p><span style=\"color: #000000;\"><b>G\u0131dalardaki Bakterileri \u00d6nlemek i\u00e7in 4 Alt\u0131n Kural<\/b><\/span><\/p>\n<ol>\n<li><span style=\"color: #000000;\"><b><span style=\"text-decoration: underline;\">Riskli g\u0131dalar\u0131 bilmek:<\/span><\/b><b> <\/b>Protein ve su i\u00e7eri\u011fi fazla olan et, tavuk, bal\u0131k, s\u00fct, kremal\u0131 pastalar gibi g\u0131dalar daha risklidir. Asitli\u011fi, tuz i\u00e7eri\u011fi ve \u015feker i\u00e7eri\u011fi \u00e7ok fazla olan tur\u015fu, salamuralar, re\u00e7el vb yiyecekler daha az risklidir.<\/span><\/li>\n<li><span style=\"color: #000000;\"><b><span style=\"text-decoration: underline;\">Mikroorganizmalar\u0131n daha rahat ya\u015fad\u0131klar\u0131 s\u0131cakl\u0131klar\u0131 bilmek:<\/span><\/b> Genel olarak 60- 65 derecenin \u00fcst\u00fcnde ve 4 -5 derecenin alt\u0131nda daha yava\u015f \u00fcrerler. En yo\u011fun olarak oda s\u0131cakl\u0131\u011f\u0131 ve hatta 30 derece, h\u0131zl\u0131 \u00fcreyebildikleri s\u0131cakl\u0131kt\u0131r. Genellikle 75-80 derecelerde ve kaynama s\u0131cakl\u0131klar\u0131nda \u00f6l\u00fcrler. Bu nedenle pi\u015firirken bu s\u0131cakl\u0131klara dikkat etmeliyiz. 65 ve 5 derece aras\u0131ndaki s\u0131cakl\u0131kta g\u0131dalar\u0131 tutmamal\u0131y\u0131z.<\/span><\/li>\n<li><span style=\"color: #000000;\"><b><span style=\"text-decoration: underline;\">\u00c7ok h\u0131zl\u0131 olarak ikiye b\u00f6l\u00fcnerek, katlana katlana \u00fcrediklerini bilmek.<\/span><\/b> Bu nedenle de riskli g\u0131dalar\u0131 mikroorganizmalar\u0131n sevdi\u011fi s\u0131cakl\u0131klarda uzun s\u00fcre bekletmemek gerekir. \u00c7\u00fcnk\u00fc kolayl\u0131kla \u00fcreyebilirler.<\/span><\/li>\n<li><span style=\"color: #000000;\"><b><span style=\"text-decoration: underline;\">\u00c7ok \u00e7e\u015fitli t\u00fcrleri oldu\u011funu bilmek.<\/span><\/b> Baz\u0131 t\u00fcrler, 120 derecelere kadar varl\u0131\u011f\u0131n\u0131 s\u00fcrd\u00fcrebilecek \u015fekilde kendilerini korumaya al\u0131r, daha y\u00fcksek s\u0131cakl\u0131klara kadar dayanabilir (Bu t\u00fcrlere kar\u015f\u0131 sterilizasyon y\u00f6ntemleri kullan\u0131r\u0131z, pi\u015firmek tek ba\u015f\u0131na yeterli gelmeyebilir). Baz\u0131lar\u0131 \u00fcredik\u00e7e yanlar\u0131nda toksin \u00fcretirler, bu toksinler \u00e7e\u015fitli zehirlenmelere yol a\u00e7ar (Bu t\u00fcrlere kar\u015f\u0131 g\u0131day\u0131 ortamda \u00e7ok bekletmemek laz\u0131m, pi\u015firmek tek ba\u015f\u0131na yeterli gelmeyebilir). Baz\u0131lar\u0131 g\u0131da i\u00e7inde \u00e7o\u011fal\u0131r, baz\u0131lar\u0131 ise canl\u0131lar\u0131n v\u00fccudunda \u00e7o\u011fal\u0131r. Yo\u011furt bakterileri gibi yararl\u0131 t\u00fcrleri de vard\u0131r, ciddi hastal\u0131klara yol a\u00e7anlar\u0131 da.<\/span><\/li>\n<\/ol>\n<p><span style=\"color: #000000;\"><a href=\"http:\/\/www.foodsafety.asn.au\/wp-content\/uploads\/2013\/05\/Temperature-danger-zone-image-12.jpg\"><span style=\"color: #000000;\"><img decoding=\"async\" loading=\"lazy\" style=\"width: 266px; height: 228px;\" title=\"Temperature danger zone image\" src=\"http:\/\/www.foodsafety.asn.au\/wp-content\/uploads\/2013\/05\/Temperature-danger-zone-image-12-285x300.jpg\" alt=\"\" width=\"285\" height=\"300\"><\/span><\/a><\/span><\/p>\n<p><span style=\"color: #000000;\">Bu 4 alt\u0131n kural, \u00f6zellikle de yukar\u0131daki termometre,&nbsp;bize g\u0131dalardaki riskleri \u00f6nlemek i\u00e7in \u00f6nemli anahtarlar verir. Unutmamak gerekir ki riskli bakterileri \u00f6nlemek bilimsel temelleri olan ciddi bir konu, \u00e7\u00fcnk\u00fc t\u00fcrleri \u00e7ok \u00e7e\u015fitli. Sonraki yaz\u0131lar\u0131mda bu bilgileri nas\u0131l hayata ge\u00e7irebilece\u011fimizden bahsedece\u011fim.<\/span><\/p>\n<p><span style=\"color: #000000;\">&nbsp;<\/span><\/p>\n<p><span style=\"color: #000000;\">&nbsp;<\/span><\/p>\n<p><span style=\"color: #000000;\">&nbsp;<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yaz aylar\u0131nda havalar\u0131n \u0131s\u0131nmas\u0131 ile g\u0131da kaynakl\u0131 rahats\u0131zl\u0131klar\u0131n ortaya \u00e7\u0131kma olas\u0131l\u0131\u011f\u0131 da art\u0131yor. Bu s\u0131cakta bir de ate\u015flenmek veya ba\u011f\u0131rsak rahats\u0131zl\u0131\u011f\u0131 ge\u00e7irmek hi\u00e7 de ho\u015f olmuyor. Bir\u00e7ok tan\u0131d\u0131\u011f\u0131m\u0131n bana s\u0131k\u00e7a sordu\u011fu sorular\u0131 dikkate alarak g\u0131da g\u00fcvenli\u011fi ile ilgili \u00e7ok temel baz\u0131 noktalar\u0131 sizlerle payla\u015fmak istedim. Bu yaz\u0131mda baz\u0131 temel konulardan bahsedece\u011fim. Takip edecek birka\u00e7 yaz\u0131mda&hellip;<\/p>\n","protected":false},"author":1,"featured_media":298,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[6],"tags":[89,86,92,90,87,93,91,88],"_links":{"self":[{"href":"https:\/\/www.serapozcalici.com\/tr\/wp-json\/wp\/v2\/posts\/129"}],"collection":[{"href":"https:\/\/www.serapozcalici.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.serapozcalici.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.serapozcalici.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.serapozcalici.com\/tr\/wp-json\/wp\/v2\/comments?post=129"}],"version-history":[{"count":3,"href":"https:\/\/www.serapozcalici.com\/tr\/wp-json\/wp\/v2\/posts\/129\/revisions"}],"predecessor-version":[{"id":225,"href":"https:\/\/www.serapozcalici.com\/tr\/wp-json\/wp\/v2\/posts\/129\/revisions\/225"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.serapozcalici.com\/tr\/wp-json\/wp\/v2\/media\/298"}],"wp:attachment":[{"href":"https:\/\/www.serapozcalici.com\/tr\/wp-json\/wp\/v2\/media?parent=129"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.serapozcalici.com\/tr\/wp-json\/wp\/v2\/categories?post=129"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.serapozcalici.com\/tr\/wp-json\/wp\/v2\/tags?post=129"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}