Konservl\u0259\u015fdirm\u0259 qidalar\u0131n uzun m\u00fcdd\u0259t saxlan\u0131lmas\u0131 \u00fc\u00e7\u00fcn istifad\u0259 olunan \u00fcsullardan biridir. G\u00fcn\u00fcm\u00fczd\u0259 konservl\u0259\u015fdirm\u0259 qida m\u00fchafiz\u0259 texnikas\u0131ndan \u00e7ox, bir yem\u0259k n\u00f6v\u00fc kimi tan\u0131n\u0131r.<\/p>\n
O da m\u0259lumdur ki, bel\u0259 qidalar\u0131 d\u00fczg\u00fcn istehlak etm\u0259dikd\u0259, istifad\u0259 m\u00fcdd\u0259ti ke\u00e7dikd\u0259, qabla\u015fd\u0131rmada nasazl\u0131q, \u015fi\u015fm\u0259 olduqda bunlar insan orqanizmind\u0259 ciddi probleml\u0259r yarada bilir. Bunun \u00fc\u00e7\u00fcn d\u0259 istehlak\u00e7\u0131lar m\u00fctl\u0259q ehtiyatl\u0131 olmal\u0131d\u0131rlar.<\/p>\n
Konservl\u0259\u015fdirilmi\u015f qidalar\u0131n sa\u011flaml\u0131q bax\u0131m\u0131ndan hans\u0131 f\u0259sadlar\u0131 ola bil\u0259r?<\/p>\n
Bizim.media-n\u0131n m\u00f6vzu il\u0259 ba\u011fl\u0131 suallar\u0131n\u0131 cavabland\u0131ran qida \u00fczr\u0259 ekspert Asim V\u0259li bildirib ki, bel\u0259 qidalar\u0131n haz\u0131rlanmas\u0131 \u0259snas\u0131nda qidalar \u00e7ox y\u00fcks\u0259k temperatura m\u0259ruz qald\u0131\u011f\u0131 \u00fc\u00e7\u00fcn onlar\u0131n qida d\u0259y\u0259rind\u0259 ciddi itkil\u0259r ba\u015f verir:<\/p>\n
\u201cBu s\u0259b\u0259bd\u0259n d\u0259 bu c\u00fcr qidalarla davaml\u0131 qidalanmaq sa\u011flaml\u0131q probleml\u0259rin\u0259 s\u0259b\u0259b ola bil\u0259r. Dig\u0259r t\u0259r\u0259fd\u0259n, onlar haz\u0131rlanark\u0259n, sat\u0131n al\u0131nmas\u0131ndan istehlak\u0131na q\u0259d\u0259r b\u00fct\u00fcn m\u0259rh\u0259l\u0259l\u0259rd\u0259 gigiyena qaydalar\u0131na diqq\u0259t edilm\u0259lidir, \u00e7\u00fcnki h\u0259yat \u00fc\u00e7\u00fcn vacibdir.<\/p>\n
Evd\u0259 konservl\u0259\u015fdirilmi\u015f qidalar\u0131n haz\u0131rlanmas\u0131 \u0259snas\u0131nda laz\u0131mi termiki emal t\u0259tbiq edilm\u0259dikd\u0259 t\u0259xmin\u0259n iki qram toksini b\u00fct\u00fcn d\u00fcnya \u0259halisini \u00f6ld\u00fcr\u0259 bil\u0259c\u0259k g\u00fcc\u0259 malik olan \u201cClostridium botulinum\u201d adlanan bakteriyalardan qaynaqlanan v\u0259 \u00f6l\u00fcml\u0259 n\u0259tic\u0259l\u0259n\u0259n qida z\u0259h\u0259rl\u0259nm\u0259si ba\u015f ver\u0259 bilir\u201d.<\/p>\n
Onun s\u00f6zl\u0259rin\u0259 g\u00f6r\u0259, qida qaynaql\u0131 botulizmin ilkin \u0259lam\u0259tl\u0259ri toksinli qidan\u0131n q\u0259bulundan sonrak\u0131 18-36 saat aras\u0131nda ortaya \u00e7\u0131x\u0131r:<\/p>\n
\u201cZ\u0259h\u0259rl\u0259nm\u0259nin erk\u0259n \u0259lam\u0259tl\u0259ri hals\u0131zl\u0131q, z\u0259iflik v\u0259 ba\u015fgic\u0259ll\u0259nm\u0259sidir. Bulan\u0131q g\u00f6rm\u0259, ikili g\u00f6rm\u0259, a\u011f\u0131z qurulu\u011fu, dan\u0131\u015fmaqda v\u0259 udqunmada \u00e7\u0259tinlik \u00e7\u0259km\u0259, \u00fcr\u0259k d\u00f6y\u00fcnt\u00fcs\u00fcnd\u0259 azalma, t\u0259zyiq d\u00fc\u015fm\u0259si, n\u0259f\u0259s al\u0131b-verm\u0259d\u0259 \u00e7\u0259tinlik, dig\u0259r \u0259z\u0259l\u0259l\u0259rin z\u0259ifliyi, a\u011fr\u0131l\u0131 \u015fi\u015fm\u0259l\u0259r, d\u0259rid\u0259 g\u00f6zl\u0259nilm\u0259y\u0259n r\u0259ng d\u0259yi\u015fiklikl\u0259ri, t\u0259rl\u0259m\u0259 pozuntular\u0131, qar\u0131n a\u011fr\u0131s\u0131, bulant\u0131, qusma v\u0259 q\u0259bizlik \u0259sas \u0259lam\u0259tl\u0259rd\u0259ndir.<\/p>\n
Z\u0259h\u0259rl\u0259nm\u0259 riskinin qar\u015f\u0131s\u0131n\u0131 almaq \u00fc\u00e7\u00fcn evd\u0259 konservl\u0259\u015fdirm\u0259 \u0259snas\u0131nda laz\u0131mi temperaturun t\u0259tbiq olunmas\u0131 v\u0259 konservl\u0259\u015fdiril\u0259n qidan\u0131n istehlak \u00f6nc\u0259si \u0259n az 10 d\u0259qiq\u0259 qaynad\u0131lmas\u0131 laz\u0131md\u0131r. Bu \u0259m\u0259liyyat ciddi qida d\u0259y\u0259ri itkisin\u0259 s\u0259b\u0259b olur. Dig\u0259r t\u0259r\u0259fd\u0259n, termiki emal\u0131n \u015f\u0259rtl\u0259rinin yerin\u0259 yetirilm\u0259m\u0259si d\u0259 qida z\u0259h\u0259rl\u0259nm\u0259si il\u0259 n\u0259tic\u0259l\u0259nir\u201d.<\/p>\n
Ekspert bildirib ki, bel\u0259 qidalar\u0131n qabla\u015fd\u0131rmas\u0131n\u0131n qapa\u011f\u0131na da diqq\u0259t yetirm\u0259k laz\u0131md\u0131r:<\/p>\n
\u201cQapaqda \u015fi\u015fm\u0259l\u0259r varsa, \u0259sla istehlak edilm\u0259m\u0259lidir. Qapaqdan s\u0131zma n\u0259tic\u0259sind\u0259 bu qidalarda kifl\u0259nm\u0259 varsa, q\u0259ti olaraq dad\u0131na da baxmaq olmaz. Qapa\u011f\u0131 a\u00e7\u0131ld\u0131qdan sonra r\u0259ngind\u0259 v\u0259 qoxusunda d\u0259yi\u015fiklik varsa, o qida istehlak edilm\u0259m\u0259lidir.<\/p>\n
Qidan\u0131n haz\u0131rlanmas\u0131nda pasl\u0131, ya da paslana bil\u0259c\u0259k vasit\u0259l\u0259rd\u0259n haz\u0131rlanm\u0131\u015f qapaqlar istifad\u0259 olunmamal\u0131, bunun \u0259v\u0259zin\u0259 istiliy\u0259 dayan\u0131ql\u0131 \u015f\u00fc\u015f\u0259 qablar v\u0259 paslanmaz qapaqlar istifad\u0259 olunmal\u0131d\u0131r. \u0130stifad\u0259d\u0259n \u0259vv\u0259l m\u00fctl\u0259q \u015f\u00fc\u015f\u0259 bankalar 15-20 d\u0259qiq\u0259 qaynad\u0131lmal\u0131d\u0131r\u201d.<\/p>\n
Ekspert m\u00fctl\u0259q yeni qapaqdan istifad\u0259nin vacib oldu\u011funu vur\u011fulay\u0131b:<\/p>\n
\u201cS\u00f6z\u00fcged\u0259n m\u0259hsullar\u0131n istehlak\u0131ndan sonrak\u0131 12-72 saatda ba\u015flayan bulant\u0131, qusma, qar\u0131n a\u011fr\u0131s\u0131, ishal, bulan\u0131q g\u00f6rm\u0259, ikili g\u00f6rm\u0259, \u0259z\u0259l\u0259 z\u0259ifliyi, t\u0259n\u0259ff\u00fcs s\u0131x\u0131nt\u0131s\u0131 kimi hallarda m\u00fctl\u0259q \u0259n yax\u0131n tibb m\u0259nt\u0259q\u0259sin\u0259 m\u00fcraci\u0259t edilm\u0259li v\u0259 h\u0259kim\u0259 v\u0259ziyy\u0259t anlad\u0131lark\u0259n konservl\u0259\u015fdirilmi\u015f qida istehlak edildiyi bildirilm\u0259lidir.<\/p>\n
M\u0259hsulun istehsal\u0131nda t\u0259tbiq olunan y\u00fcks\u0259k termiki emal v\u0259 b\u0259hsi ke\u00e7\u0259n riskl\u0259r diqq\u0259td\u0259 saxlan\u0131lmal\u0131 v\u0259 konservl\u0259\u015fdirilmi\u015f qidan\u0131n bir yem\u0259k \u00e7e\u015fidi olmad\u0131\u011f\u0131 unudulmamal\u0131d\u0131r. Qidalar\u0131 konservl\u0259\u015fdirm\u0259k \u0259v\u0259zin\u0259, donduraraq m\u00fchafiz\u0259 etm\u0259k h\u0259m qida d\u0259y\u0259ri, h\u0259m d\u0259 botulizm riski bax\u0131m\u0131ndan daha m\u0259qs\u0259d\u0259uy\u011fundur\u201d.<\/p>\n","protected":false},"excerpt":{"rendered":"
Konservl\u0259\u015fdirm\u0259 qidalar\u0131n uzun m\u00fcdd\u0259t saxlan\u0131lmas\u0131 \u00fc\u00e7\u00fcn istifad\u0259 olunan \u00fcsullardan biridir. G\u00fcn\u00fcm\u00fczd\u0259 konservl\u0259\u015fdirm\u0259 qida m\u00fchafiz\u0259 texnikas\u0131ndan \u00e7ox, bir yem\u0259k n\u00f6v\u00fc kimi tan\u0131n\u0131r. O da m\u0259lumdur ki, bel\u0259 qidalar\u0131 d\u00fczg\u00fcn istehlak etm\u0259dikd\u0259, istifad\u0259 m\u00fcdd\u0259ti ke\u00e7dikd\u0259, qabla\u015fd\u0131rmada nasazl\u0131q, \u015fi\u015fm\u0259 olduqda bunlar insan orqanizmind\u0259 ciddi probleml\u0259r yarada bilir. Bunun \u00fc\u00e7\u00fcn d\u0259 istehlak\u00e7\u0131lar m\u00fctl\u0259q ehtiyatl\u0131 olmal\u0131d\u0131rlar. Konservl\u0259\u015fdirilmi\u015f qidalar\u0131n sa\u011flaml\u0131q bax\u0131m\u0131ndan […]<\/p>\n","protected":false},"author":2,"featured_media":30592,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-30591","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-society"],"yoast_head":"\n