{"id":8165,"date":"2020-06-15T01:00:10","date_gmt":"2020-06-14T22:00:10","guid":{"rendered":"http:\/\/www.bugday.org\/blog\/?p=8165"},"modified":"2020-06-15T01:00:12","modified_gmt":"2020-06-14T22:00:12","slug":"mutfakta-gida-guvenligi-bulent-sik","status":"publish","type":"post","link":"https:\/\/www.bugday.org\/blog\/mutfakta-gida-guvenligi-bulent-sik\/","title":{"rendered":"Mutfakta g\u0131da g\u00fcvenli\u011fi – B\u00fclent \u015e\u0131k"},"content":{"rendered":"\n

Zehirsiz Sofralar Proje Dan\u0131\u015fman\u0131 Dr. B\u00fclent \u015e\u0131k\u2019\u0131n,<\/strong> \u201c<\/strong><\/em>Mutfakta G\u0131da G\u00fcvenli\u011fi?<\/strong>\u201d<\/strong><\/em> ba\u015fl\u0131kl\u0131 yaz\u0131s\u0131 bianet.org<\/a>\u2019da yay\u0131mlanm\u0131\u015ft\u0131r.<\/strong><\/p><\/blockquote>\n\n\n\n

Yaz mevsiminde mikrobiyolojik g\u0131da g\u00fcvenli\u011fi sorunlar\u0131 daha fazla \u00f6nem kazan\u0131r. Bu sorunlar\u0131n \u00fcstesinden gelmek ve mutfakta g\u0131da g\u00fcvenli\u011fini sa\u011flamak i\u00e7in ne yapmal\u0131y\u0131z? <\/strong><\/p>\n\n\n\n

G\u0131da g\u00fcvenli\u011fi en temelde bir g\u0131dan\u0131n fiziksel, kimyasal ya da mikrobiyolojik a\u00e7\u0131dan insan sa\u011fl\u0131\u011f\u0131na zararl\u0131 olabilecek etkenlerden ar\u0131nd\u0131r\u0131lmas\u0131 anlam\u0131na gelir.<\/p>\n\n\n\n

G\u0131da g\u00fcvenli\u011fi toprakta ba\u015flayan, sofraya uzanan bir s\u00fcre\u00e7tir. Bu s\u00fcre\u00e7te g\u0131dalara zararl\u0131 etkenlerin bula\u015fmas\u0131n\u0131 engellemek ve g\u0131dalarda bulunmas\u0131 \u201cmuhtemel\u201d zararl\u0131 etkenleri ise zarars\u0131z k\u0131lmak i\u00e7in \u00e7e\u015fitli i\u015flemler yap\u0131l\u0131r.<\/p>\n\n\n\n

Yap\u0131lan i\u015flemler esnas\u0131nda g\u0131dan\u0131n besin i\u00e7eri\u011finin m\u00fcmk\u00fcn olabildi\u011fince korunmas\u0131 esas al\u0131n\u0131r.<\/p>\n\n\n\n

Yaz mevsiminde artan s\u0131cakl\u0131klar ve nem nedeniyle mikrobiyolojik g\u0131da g\u00fcvenli\u011fini sa\u011flamak daha fazla \u00f6nem kazan\u0131r.<\/p>\n\n\n\n

G\u0131dalarda bulunan mikroorganizmalar (bakteriler, mayalar, k\u00fcfler) insanlarda hastal\u0131klara neden olmalar\u0131 ve g\u0131dalar\u0131n h\u0131zla bozulmas\u0131na yol a\u00e7malar\u0131 a\u00e7\u0131s\u0131ndan \u00f6nemlidir.<\/p>\n\n\n\n

Hastal\u0131\u011fa neden olan her t\u00fcrl\u00fc organizma ve madde patojen olarak adland\u0131r\u0131l\u0131r.<\/p>\n\n\n\n

En \u00f6nemli g\u0131da patojenleri Escherichia coli (koli basili), Salmonella, Campylobacter ve Shigella bakterileridir<\/a>. Bu bakterilerden kaynaklanan (ve en \u00f6nemli belirtisi ishal olan) g\u0131da zehirlenmelerine veya enfeksiyonlara yaz aylar\u0131nda daha s\u0131k rastlan\u0131r.<\/p>\n\n\n\n

Yaz aylar\u0131nda hava s\u0131cakl\u0131klar\u0131n\u0131n daha y\u00fcksek olmas\u0131 g\u0131dalarda bulunan mikroorganizmalar\u0131n \u00e7o\u011falmas\u0131n\u0131 kolayla\u015ft\u0131r\u0131r. \u00c7o\u011falan mikroorganizma e\u011fer bir patojense g\u0131dan\u0131n yenmesi (ya da i\u00e7ilmesi) sonucu hastal\u0131\u011fa, de\u011filse g\u0131dan\u0131n h\u0131zla bozulmas\u0131na neden olacakt\u0131r. Mikroorganizma faaliyeti g\u0131dalar\u0131n raf \u00f6mr\u00fcn\u00fc de k\u0131salt\u0131r. G\u0131da maddelerinin bozulmas\u0131 g\u0131dan\u0131n k\u0131smen ya da b\u00fct\u00fcn\u00fcyle yenilemez hale gelmesine, yani g\u0131da kayb\u0131na yol a\u00e7ar.<\/p>\n\n\n\n

Baz\u0131 patojen bakteriler di\u011ferlerine k\u0131yasla daha kolay hastal\u0131k olu\u015ftururlar; yani t\u0131bbi terminoloji ile s\u00f6ylemek gerekirse virulanslar\u0131 daha y\u00fcksektir. \u00d6rne\u011fin bakteriyel ishalde sadece 10 Shigella bakterisi hastal\u0131\u011fa (\u015eigelloz) yol a\u00e7mak i\u00e7in yeterliyken; Salmonella bakterisinin hastal\u0131k (Salmonelloz) olu\u015fturabilmesi i\u00e7in say\u0131s\u0131n\u0131n 100 ile 1000 aras\u0131nda olmas\u0131 yeterlidir<\/em> (1). <\/em>Ancak kayg\u0131ya kap\u0131lmaya gerek yok, her iki bakteri de s\u0131cakl\u0131\u011fa dayan\u0131kl\u0131 de\u011fildir ve normal pi\u015firme i\u015flemleri ile kolayca yok edilebilirler.<\/p>\n\n\n\n

Esasen baz\u0131 bakteri formlar\u0131 hari\u00e7 \u00e7o\u011fu bakteri s\u0131cakl\u0131\u011fa dayan\u0131kl\u0131 de\u011fildir. Yetersiz pi\u015firme ve pi\u015firme sonras\u0131 yeme\u011fe bula\u015fma olmas\u0131 bu bakterilerden kaynaklanan hastal\u0131klar\u0131n en ba\u015fta gelen nedenlerini olu\u015fturur. Dolay\u0131s\u0131yla g\u0131dalardaki hastal\u0131k yap\u0131c\u0131 mikroorganizmalar\u0131 yok etmek, g\u0131dalar\u0131n bozulmas\u0131na neden olan mikroorganizmalar\u0131n faaliyetini yava\u015flatmak ya da durdurmak bir gerekliliktir.<\/p>\n\n\n\n

Bu gereklili\u011fi sa\u011flamak i\u00e7in dikkat edilmesi gereken baz\u0131 \u00f6nemli noktalara a\u015fa\u011f\u0131da k\u0131saca de\u011finmeye \u00e7al\u0131\u015ft\u0131m.<\/p>\n\n\n\n

– Yiyecek haz\u0131rlama veya yemek pi\u015firme i\u015fine ba\u015flamadan elleri sabun ile y\u0131kamak, kullan\u0131lacak alet ve ekipmanlar ile do\u011frama tahtas\u0131 ve tezg\u00e2hlar\u0131n temiz olmas\u0131n\u0131 sa\u011flamak her zaman oldu\u011fu gibi en \u00f6nemli kural.<\/p>\n\n\n\n

– G\u0131dalar\u0131n bozulmu\u015f, \u00e7\u00fcr\u00fcm\u00fc\u015f, zarar g\u00f6rm\u00fc\u015f k\u0131s\u0131mlar\u0131n\u0131 ay\u0131klamal\u0131y\u0131z. Meyve ve sebzeleri bol su ile y\u0131kamak gerekir.<\/p>\n\n\n\n

– Pi\u015fmi\u015f yiyeceklerle \u00e7i\u011f yiyecekler ne haz\u0131rlama s\u00fcrecinde ve ne de pi\u015fme sonras\u0131nda birbiri ile temas ettirilmemelidir.<\/p>\n\n\n\n

– Pi\u015firilen yiyeceklerin yeterince pi\u015fti\u011finden emin olmal\u0131. \u0130ri par\u00e7alar halinde pi\u015firilen et \u00fcr\u00fcnlerinin \u00f6zellikle kanatl\u0131 hayvan etlerinin i\u00e7 s\u0131cakl\u0131\u011f\u0131 82o<\/sup>C\u2019yi a\u015fmal\u0131d\u0131r. Buzdolab\u0131ndan \u00e7\u0131kar\u0131lan yiyecekler d\u0131\u015far\u0131da bekletilmemeli ve yenilmeden \u00f6nce yeterince (74o<\/sup>C) \u0131s\u0131t\u0131lmal\u0131d\u0131r. Evde elimizde bir termometre olmad\u0131\u011f\u0131 i\u00e7in yeterince \u0131s\u0131t\u0131p \u0131s\u0131tmad\u0131\u011f\u0131m\u0131z\u0131 nas\u0131l anlayaca\u011f\u0131z sorusu gelecek haliyle. Endi\u015feye mahal yok, yeniden \u0131s\u0131t\u0131lan yiyeceklerin kaynama s\u0131cakl\u0131\u011f\u0131na \u00e7\u0131kmas\u0131 fazlas\u0131yla yeterli. Daha \u00f6nce haz\u0131rlanm\u0131\u015f soslar ve \u00e7orbalar (\u00f6zellikle et suyu ile yap\u0131lanlar) mutlaka kaynat\u0131lmal\u0131. Ancak yiyecekleri yeniden pi\u015firmiyoruz, sadece \u0131s\u0131t\u0131yoruz bunu unutmayal\u0131m. Dolay\u0131s\u0131yla uzun uzun kaynatma i\u015flemi yapmaya hi\u00e7 gerek yok; uzun s\u00fcreli kaynatma besin \u00f6\u011fesi kayb\u0131n\u0131 art\u0131racakt\u0131r.<\/p>\n\n\n\n

– Pi\u015firdi\u011fimiz her \u015feyi \u00e7abuk so\u011futmal\u0131. Yeni pi\u015fmi\u015f, \u00fczerinde buhar\u0131 t\u00fcten bir yeme\u011fi buzdolab\u0131na koymak i\u00e7in so\u011fumas\u0131n\u0131 beklemek gerekir elbette ama d\u0131\u015farda so\u011futma s\u00fcresi bir-iki saati a\u015fmamal\u0131. Mikroorganizmalar\u0131n \u00e7o\u011falmas\u0131n\u0131 kolayla\u015ft\u0131ran bir besin \u00f6\u011fesi i\u00e7eri\u011fine sahip olan etli, s\u00fctl\u00fc, kremal\u0131, yumurtal\u0131 yemekleri ise olabildi\u011fince \u00e7abuk buzdolab\u0131na koymak gerekir.   <\/p>\n\n\n\n

– Buzdolab\u0131n\u0131n so\u011futucu k\u0131sm\u0131n\u0131n s\u0131cakl\u0131\u011f\u0131 4\u00b0C\u2019\u0131n dondurucu k\u0131sm\u0131n\u0131n s\u0131cakl\u0131\u011f\u0131 ise -18\u00b0C\u2019\u0131n alt\u0131nda olmal\u0131. M\u00fcmk\u00fcnse bir termometre ile buzdolab\u0131n\u0131n iyi so\u011futma yap\u0131p yapmad\u0131\u011f\u0131n\u0131n kontrol edilmesi \u00f6nerilen, i\u015fe yarayan bir uygulamad\u0131r. E\u011fer bu \u00f6l\u00e7\u00fcm yap\u0131labilirse yaz mevsiminde buzdolab\u0131n\u0131n i\u00e7 s\u0131cakl\u0131\u011f\u0131n\u0131n istenilen kriterleri kar\u015f\u0131lamas\u0131n\u0131n ne kadar zor oldu\u011fu fark edilecektir.  <\/p>\n\n\n\n

Buzdolab\u0131 \u00fczerinde biraz daha dural\u0131m. Yaz mevsiminde evde en \u00e7ok i\u015fe yarayan e\u015fyalardan biri buzdolaplar\u0131 \u00e7\u00fcnk\u00fc.<\/p>\n\n\n\n

Buzdolab\u0131na yerle\u015ftirilen yiyecekler kapal\u0131 kaplara konmal\u0131 ya da hava ge\u00e7irmeyecek \u015fekilde sar\u0131lmal\u0131. Oksijen kimyasal tepkimeye girmeye \u00e7ok hevesli bir molek\u00fcld\u00fcr. Yiyeceklerin oksijenle temas\u0131n\u0131 azaltmak, yani hava almalar\u0131n\u0131 engellemek besin \u00f6\u011fesi kayb\u0131n\u0131 azaltacak, raf \u00f6m\u00fcrlerini uzatacakt\u0131r.<\/p>\n\n\n\n

Dolap i\u00e7inde so\u011fuk hava sirk\u00fclasyonunun daha iyi olmas\u0131n\u0131 sa\u011flamak i\u00e7in kaplar ve paketli \u00fcr\u00fcnler aras\u0131nda bo\u015fluk b\u0131rak\u0131lmal\u0131. Kullan\u0131lan buzdolab\u0131nda so\u011fuk havay\u0131 i\u00e7eri p\u00fcsk\u00fcrten fan\u0131n bulundu\u011fu k\u0131sm\u0131n kapat\u0131lmamas\u0131na dikkat edilmeli. \u00dcfleyici fanlar genelde buzdolab\u0131n\u0131n arka taraflar\u0131nda, g\u00f6vde duvar\u0131na g\u00f6m\u00fcl\u00fc bulunur.<\/p>\n\n\n\n

Pi\u015fmi\u015f yiyecekler \u00e7i\u011f t\u00fcketilen yiyeceklerin \u00fcst\u00fcndeki raflara konulmal\u0131.<\/p>\n\n\n\n

Dolap i\u00e7inde donmu\u015f et \u00e7\u00f6z\u00fcnd\u00fcr\u00fclecekse, bu i\u015flemin bir kap i\u00e7inde yap\u0131lmas\u0131 gerekir. \u00c7\u00f6z\u00fcnme esnas\u0131nda akan su yiyeceklere mikroorganizmalar\u0131n bula\u015fmas\u0131na neden olabilir. Donmu\u015f yiyeceklerin h\u0131zl\u0131 \u00e7\u00f6z\u00fcnd\u00fcr\u00fclmesi besin \u00f6\u011fesi kayb\u0131n\u0131 azalt\u0131r. Bu yiyecekleri direk tencerenin i\u00e7ine at\u0131p, k\u0131s\u0131k ate\u015fte kar\u0131\u015ft\u0131rarak \u00e7\u00f6z\u00fcnd\u00fcrmek tercih edilebilir. <\/p>\n\n\n\n

Buzdolab\u0131na akan ya da bula\u015fan yiyecek art\u0131klar\u0131 mutlaka temizlenmeli. Aksi takdirde baz\u0131 bakteriler buzdolab\u0131na bula\u015fan g\u0131da art\u0131klar\u0131nda \u00e7o\u011falma f\u0131rsat\u0131 bulacakt\u0131r. Yap\u0131lan \u00e7al\u0131\u015fmalar d\u00fczenli aral\u0131klarla temizlenmeyen buzdolaplar\u0131n\u0131n y\u00fczeylerinde, \u00f6rne\u011fin yiyeceklerin kondu\u011fu raflarda \u00e7e\u015fitli patojen mikroorganizmalar\u0131n bulundu\u011funu g\u00f6steriyor<\/a>. \u00d6rne\u011fin Koli basili, Salmonella, Listeria bakterileri gibi. Listeria\u2019n\u0131n \u00fczerinde biraz durmak gerekli.<\/p>\n\n\n\n

Listeria bakterisi Listeriozis isimli bir hastal\u0131\u011fa yol a\u00e7ar; hastal\u0131k hamilelerde, ya\u015fl\u0131larda ve ba\u011f\u0131\u015f\u0131kl\u0131k sistemi zay\u0131f ki\u015filerde a\u011f\u0131r seyredebilir.<\/p>\n\n\n\n

Listeria<\/a> y\u00fczeylere yerle\u015febilen, buzdolab\u0131 ko\u015fullar\u0131nda, yani so\u011fukta da \u00e7o\u011falabilen bir bakteri<\/a>. Ancak \u00e7o\u011falabilmesi i\u00e7in her canl\u0131 gibi besin maddelerine ihtiya\u00e7 duyar. Dolay\u0131s\u0131yla buzdolab\u0131 y\u00fczeylerinde temizlenmeden b\u0131rak\u0131lan g\u0131da art\u0131klar\u0131 Listeria\u2019n\u0131n \u00e7o\u011falmas\u0131 i\u00e7in \u00e7ok uygun bir ortam olu\u015fturur.<\/p>\n\n\n\n

Buzdolab\u0131 i\u00e7ine bula\u015fan g\u0131da art\u0131klar\u0131n\u0131n bekleme yap\u0131lmaks\u0131z\u0131n, hemen temizlenmesi gerekir. Bir g\u0131da bula\u015fmas\u0131 ya da art\u0131\u011f\u0131 yoksa buzdolaplar\u0131n\u0131n i\u00e7inin belirli aral\u0131klarla \u00f6rne\u011fin haftada bir sabunlu su ile temizlenmesi so\u011fuk ortamda da \u00e7o\u011falabilen Listeria vb gibi bakterilerin faaliyetlerini engellemek i\u00e7in yeterli olacakt\u0131r. Evde herkesin yapabilece\u011fi bir i\u015f bu, ya da daha a\u00e7\u0131k bir dille temizlik i\u015fleri de d\u00e2hil evdeki mutfak i\u015flerinden erkekler de sorumludur.<\/p>\n\n\n\n

Buzdolab\u0131na konulan paketli, i\u015flenmi\u015f \u00fcr\u00fcnlerin raf \u00f6mr\u00fcne dikkat edilmeli. Hangi \u00fcr\u00fcn en \u00f6nce konulduysa \u00f6nce o kullan\u0131lmal\u0131; bir ba\u015fka deyi\u015fle buzdolab\u0131na \u00f6nce giren \u00fcr\u00fcn \u00f6nce \u00e7\u0131kmal\u0131.<\/p>\n\n\n\n

Belirtilmesi gereken \u00e7ok say\u0131da konu var ama kan\u0131mca baz\u0131 genellemeler yaparak g\u0131da g\u00fcvenli\u011fi uygulamalar\u0131na dair her zaman ge\u00e7erli olacak baz\u0131 temel ilkeleri ortaya koymak daha do\u011fru olacak.<\/p>\n\n\n\n

D\u00fcnya Sa\u011fl\u0131k \u00d6rg\u00fct\u00fc, g\u00fcvenli g\u0131da i\u00e7in 5 anahtar kritere uyulmas\u0131n\u0131n \u00e7ok \u00f6nemli oldu\u011funu belirtmi\u015ftir. Bu kriterler:<\/p>\n\n\n\n

1) Temiz tutmak<\/p>\n\n\n\n

2) Pi\u015firilen g\u0131dalarla \u00e7i\u011f g\u0131dalar\u0131 ayr\u0131 muhafaza etmek<\/p>\n\n\n\n

3) Yeterince ya da iyice pi\u015firmek<\/p>\n\n\n\n

4) G\u0131day\u0131 g\u00fcvenli s\u0131cakl\u0131klarda muhafaza etmek<\/p>\n\n\n\n

5) Hijyenik kalitesi iyi, g\u00fcvenli su ve hammadde kullanmak. <\/p>\n\n\n\n

Bu kriterlere dikkat edildi\u011fi s\u00fcrece herhangi bir g\u0131da g\u00fcvenli\u011fi sorunu ya\u015fanmas\u0131 ihtimali epeyce bertaraf edilebilecektir. <\/p>\n\n\n\n

(1)<\/strong> P.G. Engelkirk, J.D. Engelkirk, 2017. Burton, Sa\u011fl\u0131k Bilimlerinde Mikrobiyoloji. 10. Bask\u0131. Sayfa 266. \u0130stanbul T\u0131p Kitabevleri. \u00c7eviri Edit\u00f6rleri: Orhan Baylan, \u00d6zcan Erdo\u011fan.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Zehirsiz Sofralar Proje Dan\u0131\u015fman\u0131 Dr. B\u00fclent \u015e\u0131k\u2019\u0131n, \u201cMutfakta G\u0131da G\u00fcvenli\u011fi?\u201d ba\u015fl\u0131kl\u0131 yaz\u0131s\u0131 bianet.org\u2019da yay\u0131mlanm\u0131\u015ft\u0131r. Yaz mevsiminde mikrobiyolojik g\u0131da g\u00fcvenli\u011fi sorunlar\u0131 daha fazla \u00f6nem kazan\u0131r. Bu sorunlar\u0131n \u00fcstesinden gelmek ve mutfakta g\u0131da g\u00fcvenli\u011fini sa\u011flamak i\u00e7in ne yapmal\u0131y\u0131z? G\u0131da g\u00fcvenli\u011fi…<\/p>\n","protected":false},"author":4,"featured_media":8168,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,41,25,337],"tags":[199,52],"_links":{"self":[{"href":"https:\/\/www.bugday.org\/blog\/wp-json\/wp\/v2\/posts\/8165"}],"collection":[{"href":"https:\/\/www.bugday.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bugday.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bugday.org\/blog\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bugday.org\/blog\/wp-json\/wp\/v2\/comments?post=8165"}],"version-history":[{"count":3,"href":"https:\/\/www.bugday.org\/blog\/wp-json\/wp\/v2\/posts\/8165\/revisions"}],"predecessor-version":[{"id":8170,"href":"https:\/\/www.bugday.org\/blog\/wp-json\/wp\/v2\/posts\/8165\/revisions\/8170"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.bugday.org\/blog\/wp-json\/wp\/v2\/media\/8168"}],"wp:attachment":[{"href":"https:\/\/www.bugday.org\/blog\/wp-json\/wp\/v2\/media?parent=8165"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bugday.org\/blog\/wp-json\/wp\/v2\/categories?post=8165"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bugday.org\/blog\/wp-json\/wp\/v2\/tags?post=8165"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}