Yanayin zafin nama: Jagora ga Lafiyayyun Abinci

Wadatacce

• Jagora zuwa yanayin yanayin nama
• Kaji
• Naman sa
• Lamban Rago da mutton
• Alade da naman alade
• Wasan daji
• Yadda ake shan zafin nama
• Zabar ma'aunin zafin nama
• Adanawa da reheating tukwici
• Layin kasa

Mun haɗa da kayayyakin da muke tsammanin suna da amfani ga masu karatu. Idan ka siya ta hanyoyin yanar gizo a wannan shafin, zamu iya samun ƙaramin kwamiti. Ga tsarinmu.

Tushen furotin na dabba kamar naman sa, kaza, da rago suna dauke da sinadarai masu yawa ().

Koyaya, waɗannan naman na iya ɗaukar ƙwayoyin cuta, gami da Salmonella, Campylobacter, E. coli O157: H7, da Listeria monocytogenes, wanda zai iya haifar da mummunan cututtuka na abinci. Saboda haka, yana da mahimmanci a dafa nama zuwa yanayin zafi mai kyau kafin cin shi (,,).

Masana harkar lafiyar abinci sun ce nama ana daukar shi amintaccen ci idan aka dafa shi na tsawon lokaci kuma a zazzabin da ya isa ya kashe kwayoyin cuta masu cutarwa (5).

Wannan labarin yayi magana akan yanayin zafi mai kyau don dafa nama iri daban-daban tare da bayanin yadda za'a ɗauki zafin jiki na nama da kyau.

Jagora zuwa yanayin yanayin nama

Yanayin yanayin girki mai aminci ya bambanta dangane da nau'in naman da ake shirya shi.

Anan akwai bayyanannen yanayin yanayin yanayin yanayin yanayi na yanayi daban-daban da yankan nama, tare da cikakken bayanin da za'a bi a ƙasa (5, 6, 7):

Kaji

Shahararrun nau'ikan kaji sun hada da kaza, agwagwa, goose, turkey, mai dadi, da kuma kwarto. Wannan yana nufin dukkanin tsuntsaye, da kuma dukkan sassan tsuntsayen da mutane zasu ci, gami da fukafukai, cinyoyi, ƙafafu, naman ƙasa, da gible.

Za a iya gurbata kaji da yawa tare da Campylobacter, wanda ka iya haifar da gudawar jini, zazzabi, amai, da jijiyoyin jiki. Salmonella kuma Clostridium turare Hakanan ana samun su a cikin kaji da yawa kuma suna haifar da irin wannan alamun (,,).

Amintaccen zazzabi na ciki don dafa kaji - gabaɗaya da fasalin ƙasa - yakai 165 ° F (75 ° C) (6).

Naman sa

Naman sa, ciki har da ƙwarjin nama, tsiran alade, da burgers, ya kamata ya kai zafin girkin ciki na 160 ° F (70 ° C). Ya kamata a dafa steak da naman maroƙi zuwa aƙalla 145 ° F (65 ° C) (6, 11).

Naman ƙasa sau da yawa suna da tsananin zafin girki na ciki, kamar yadda ƙwayoyin cuta ko ƙwayoyin cuta ke yaɗuwa zuwa ɗaukacin lokacin da kuke nika nama.

Naman sa shine tushen E. coli O157: H7, wata kwayar cuta wacce zata iya haifar da mummunan yanayi. Waɗannan sun haɗa da cututtukan uremic na uromic, wanda zai iya haifar da gazawar koda, da thrombotic thrombocytopenic purpura, wanda ke haifar da daskarewar jini a cikin jikinku duka (12,,).

Hakanan an samo sunadarin da ke haifar da cutar Creutzfeldt-Jakob, wanda ke da alaƙa da mahaukacin cutar saniya, a cikin kayayyakin naman shanu. Wannan cuta ce ta ƙwaƙwalwa a cikin shanun manya waɗanda za a iya ba wa mutane waɗanda ke cin naman sa gurɓatacce (, 16).

Lamban Rago da mutton

Lamban rago na nufin naman sheepan tumaki a shekarar su ta farko, yayin da naman layya shine naman daga ragowar tunkiyar. Sau da yawa ana cin su ba tare da an sarrafa su ba, amma wasu al'adu a duniya suna cin naman rago mai hayaki da gishiri.

Naman rago na iya ƙunsar ƙwayoyin cuta, kamar Staphylococcus aureus, Shigar da Salmonella, Escherichia coli O157: H7, kuma Campylobacter, wanda zai iya haifar da mummunan cututtuka na abinci (5).

Don kashe waɗannan ƙwayoyin, yakamata a dafa rago ƙasa zuwa 160 ° F (70 ° C), yayin da sara da rago su kai aƙalla 145 ° F (65 ° C) (5, 6).

Alade da naman alade

Kuna iya yin kwangilar trichinosis, wanda ke haifar da cutar Trichinella karkace, ta cin naman alade danye da dafaffe. Trichinosis yana haifar da tashin zuciya, amai, zazzabi, da ciwon tsoka, wanda zai iya kaiwa makonni 8 kuma yakan haifar da mutuwa a wasu lokuta (5,,).

Fresh alade ko naman alade ya kamata a mai da shi zuwa 145 ° F (65 ° C). Idan kana sake zana wani naman alade da aka toya ko kayan alade, amintaccen zafin jiki 165 ° F (75 ° C) (6).

Yana da wahala a iya sanin yanayin zafin dafa abinci na ciki na nama mai laushi kamar naman alade, amma idan naman alade ya dahu har sai yayi ƙyalli, yawanci ana iya ɗaukarsa ya dahu sosai (5).

Wasan daji

Wasu mutane suna son farauta ko cin naman daji, kamar su barewa da doki (namun daji), bauna (bison), ko zomo. Waɗannan nau'ikan naman suna da nasu yanayin yanayin girkin na cikin lafiya, amma suna kama da na sauran naman.

Ya kamata a dafa naman alade zuwa mafi ƙarancin zafin jiki na 160 ° F (70 ° C), yayin da duka yankakken steaks ko gishiri ya kamata ya kai 145 ° F (65 ° C) (7).

Da zarar an kai waɗannan zafin jiki na ciki, ana ɗaukar farauta lafiya a ci ba tare da la'akari da wane launi yake ba, saboda har yanzu yana iya zama ruwan hoda a ciki (7).

Hakanan ya kamata a dafa zomo da bison ƙasa zuwa yanayin zafin jiki na 160 ° F (70 ° C), yayin da za a dafa steaks da soyayyen bison zuwa 145 ° F (65 ° C) (5, 19).

Amintaccen yanayin yanayin girki na cikin gida ya bambanta dangane da nau'in nama amma yawanci yana kusan 145 ° F (65 ° C) don cikakkiyar nama da 160-165 ° F (70-75 ° C) na naman ƙasa. Wannan ya hada da naman gargajiya kamar kaza da naman sa, da kuma naman daji.

Yadda ake shan zafin nama

Ba shi yiwuwa a faɗi idan naman ya dahu sosai ta hanyar ƙamshi, dandano, ko kuma kallonsa. Don tabbatar da aminci, yana da mahimmanci a san yadda za a ɗauki zafin jiki na dafa nama ().

Ya kamata a sanya ma'aunin zafin jiki na nama a cikin yanki mafi kauri na naman. Bai kamata ya shafi ƙashi, gristle, ko kitse ba.

Don patties na hamburger ko ƙirjin kaji, saka ma'aunin zafi da zafi a cikin gefen. Idan kuna dafa nama da yawa, kowane yanki yana buƙatar bincika (21).

Yakamata a karanta yanayin zafi a kusa da ƙarshen lokacin dafa naman amma kafin a sa ran za a yi naman (22).

Idan nama ya gama dahuwa, sai a zauna aƙalla aƙalla mintuna uku kafin a sassaka shi ko a ci shi. Ana kiran wannan lokacin hutun. Yana da lokacin da yanayin zafin nama ko dai ya kasance mai daidaituwa ko ci gaba da tashi, yana kashe ƙwayoyin cutarwa (22).

Zabar ma'aunin zafin nama

Anan akwai sanannun ma'aunin zafin jiki na yau da kullun don shan zafin jiki (5):

• Hadadden ma'aunin ma'aunin zafi da zafi. Sanya wannan ma'aunin zafi da sanyio 2-2.5 inci (5-6.5 cm) a cikin yanki mafi kauri na naman kuma karanta sakamakon a cikin minti 2. Yana iya zama cikin aminci yayin da yake dafa shi a cikin tanda.
• Digital ma'aunin ma'aunin zafi da sauri. Ana sanya wannan ma'aunin zafi da sanadin inci 1/2 (inci 1.25) a cikin naman kuma zai iya zama a wurin yayin da yake dahuwa. Zazzabi a shirye ya karanta cikin kimanin dakika 10.
• Danna nan take-karanta ma'aunin zafi da sanyio. Irin wannan na'urar auna zafi ana sanya ta inci 2-2.5 (5-6.5 cm) zurfafa cikin ɓangaren nama mai kauri amma ba zai iya zama a cikin naman ba yayin da yake dahuwa. Karanta zafin jiki a cikin 15-20 seconds.
• Bayyanar ma'aunin zafi da sanyio. Irin wannan na kowa ne a cikin kaji kuma wani lokacin yakan zo da kunshin turkey ko kaza. Ma'aunin zafi da sanyio zai tashi lokacin da ya kai amintaccen zafin jikinsa.
• Yakan zana zafin jiki. Waɗannan su ne masu amfani da lokaci ɗaya waɗanda aka tsara don takamaiman kewayon zafin jiki. Sun canza launi a cikin sakan 5-10, wanda ke nuna cewa a shirye suke su karanta.

Lokacin zabar ma'aunin zafin jiki na nama, yi tunani game da nau'ikan naman da yawanci kuke dafawa, da kuma hanyoyin girkin ku. Misali, idan kana dafa nama akai-akai, zaka fi son tsayayyen ma'aunin zafi da sanyin amfani wanda zai dade.

Kuna iya samun nau'ikan zafin jiki na nama iri-iri a cikin gida da kan layi.

Akwai ma'aunin zafin jiki da yawa don taimaka maka tabbatar da cewa naman ka ya kai yanayin lafiya na ciki. Zaɓinku ya dogara da fifikonku da kuma yadda kuke dafa ɗanyen nama akai-akai.

Adanawa da reheating tukwici

Ya kamata a kiyaye nama daga yankin haɗari - kewayon zafin jiki tsakanin 40 ° F (5 ° C) da 140 ° F (60 ° C) wanda ƙwayoyin cuta ke girma da sauri (5).

Bayan an dafa nama, ya kamata ya kasance aƙalla 140 ° F (60 ° C) yayin aiki, sannan a sanyaya shi a cikin awanni 2 na dafa abinci ko cire shi daga murhun. Hakanan, naman sanyi, kamar salatin kaza ko sandwich, ana buƙatar kiyaye shi a 40 ° F (5 ° C) ko sanyi (5).

Nama da ya kasance a zazzabin ɗaki na sama da awanni 2, ko a 90 ° F (35 ° C) na awa 1, ya kamata a jefar (5).

Abubuwan da suka rage da akushin da ke ɗauke da nama, gami da kayan marmari, miya, ko naman, ya kamata a sake sanyaya su cikin zazzabi na 165 ° F (75 ° C). Ana iya yin hakan ta amfani da kwanon rufi, microwave, ko oven (5).

Yana da mahimmanci a sake dumama ragowar naman zuwa lafiyayyen zazzabi na 165 ° F (75 ° C). Hakanan, don hana haɓakar ƙwayoyin cuta, yakamata a kiyaye naman da aka dafa daga yankin haɗari, wanda shine kewayon zafin jiki tsakanin 40 ° F (5 ° C) da 140 ° F (60 ° C).

Layin kasa

Idan kun dafa kuma ku cinye nama, yana da mahimmanci ku san yanayin yanayin girki na cikin gida mai aminci don rage haɗarin kamuwa da cututtukan da ke kamuwa da cutar daga ƙwayoyin cuta masu cutarwa.

Kayan naman na iya haifar da babban haɗarin cututtukan da ake ɗauke da su, wanda zai iya zama mai matuƙar haɗari.

Amintaccen yanayin yanayin girki na cikin gida ya bambanta dangane da nau'in nama amma yawanci yana kusan 145 ° F (65 ° C) don cikakkiyar nama da 160-165 ° F (70-75 ° C) na naman ƙasa.

Tabbatar zaɓar ma'aunin zafi na nama wanda yake aiki a gare ku kuma amfani dashi koyaushe lokacin shirya naman don tabbatar da lafiyar cin abincin.