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He hana maʻamau, akā hiki ke pilikia: holoi i kāu moa ma mua o ka kuke ʻana. ʻOiaʻiʻo, hiki i ka moa maka a pipili ke ʻohi i nā ʻano haumia a pau o kona ʻiʻo i kāna huakaʻi i loko o kā mākou lumi kuke. No laila, kūpono ke holoi ʻana ma mua o ka kuke ʻana. Eia naʻe e pale ʻia! ʻO kahi hōʻike hou mai ka United States Department of Agriculture (USDA) a me North Carolina State University e hōʻoia i ka mea i ʻike lōʻihi ai ka poʻe noiʻi: ʻO ka holoi ʻana i ka ʻiʻo moa maka e hoʻonui i ka pilikia o ka make ʻana i ka meaʻai.
ʻO ka holoi ʻana i ka moa e hoʻopuehu wale i ka bacteria
Hoʻopili pinepine ʻia ka moa maka me nā maʻi bacteria weliweli e like me Salmonella, Campylobacter, a me Clostridium perfringens. ʻO nā maʻi i lawe ʻia i ka meaʻai, e like me nā mea i hana ʻia e kēia mau microbes, hahau i hoʻokahi i ʻeono mau ʻAmelika i kēlā me kēia makahiki, e like me ka CDC. Eia nō naʻe, ʻaʻole e hoʻopau ʻia kēia mau pathogens ka holoi ʻana i ka moa maka - ʻo ia ka mea o ka lumi kuke. ʻO ka holoi ʻana i ka moa e hiki ai i kēia mau microorganism pōʻino ke laha, ma o ka hoʻohana ʻana i kahi carousel wai me kahi ehu, ʻōhuʻu, a i ʻole ka ipu.
"ʻOiai ke manaʻo nei ka poʻe kūʻai e hoʻomaʻemaʻe maikaʻi lākou ma ka holoi ʻana i kā lākou moa, hōʻike kēia haʻawina e hiki ke laha maʻalahi ka bacteria i nā wahi ʻē aʻe a me nā meaʻai," wahi a Mindy Brashears, hope kākau ʻōlelo kōkua no ka palekana meaʻai ma USDA.
Ua kiʻi nā mea noiʻi i nā poʻe 300 e hoʻomākaukau i ka ʻai o nā ʻūhā moa a me ka salakeke, e hoʻokaʻawale iā lākou i ʻelua pūʻulu. Ua loaʻa i kekahi hui nā ʻōlelo aʻo ma o ka leka uila e pili ana i ka hoʻomākaukau ʻana i ka moa me ka palekana, me ka holoi ʻole ʻana, ka hoʻomākaukau ʻana i ka ʻiʻo maka ma ka papa ʻoki ʻokoʻa mai nā meaʻai ʻē aʻe, a me ka hoʻohana ʻana i nā ʻenehana holoi lima kūpono.
ʻAiʻona meaʻai: helu ʻia kēlā me kēia kikoʻī
ʻAʻole i loaʻa i kahi pūʻulu mana kēia ʻike. Me ka ʻike ʻole ʻia e ka hui hope, ua hoʻopaʻa nā mea noiʻi i nā ʻūhā moa me kahi kānana o E. Coli, ʻaʻohe pōʻino akā hiki ke ʻike ʻia.
Nā hualoaʻa: 93% o ka poʻe i loaʻa nā ʻōlelo aʻo palekana ʻaʻole i holoi i kā lākou moa. Akā ʻo 61% o nā lālā o ka hui hoʻomalu i hana pēlā… ʻO kēia mau mea holoi moa, 26% i loaʻa iā E. coli i kā lākou saladi. Pīhoihoi ka poʻe noiʻi i ka nui o ka maʻi bacteria i laha, ʻoiai ke pale aku ka poʻe i ka holoi ʻana i kā lākou moa. ʻO ka poʻe i holoi ʻole i kā lākou moa, he 20% mau ka E. coli i kā lākou saladi.
ʻO ke kumu e like me ka poʻe noiʻi? ʻAʻole i hoʻomaʻemaʻe pono nā mea komo i ko lākou mau lima, nā ʻili a me nā mea hana, waiho i ka hoʻomākaukau ʻana i ka ʻiʻo a hiki i ka hopena me nā meaʻai ʻē aʻe e like me nā huaʻai a me nā mea kanu ...
Pehea e hoʻomākaukau pono ai i kāu moa a pale i ka ʻai ʻana?
ʻO ka hana maikaʻi loa no ka hoʻomākaukau ʻana i ka moa penei:
- hoʻohana i kahi papa ʻoki i hoʻolaʻa ʻia no ka ʻiʻo maka;
- mai holoi i ka ʻiʻo maka;
- holoi i kou mau lima me ke kopa no ka liʻiliʻi he 20 kekona ma waena o ka pili ʻana me ka ʻiʻo maka a me kekahi mea ʻē aʻe;
- e hoʻohana i ka ana wela meaʻai no ka hoʻomaʻamaʻa ʻana i ka moa i ka liʻiliʻi loa ma 73 ° C ma mua o ka ʻai ʻana iā ia - ʻoiaʻiʻo, ua moʻa ka moa i kahi wela kiʻekiʻe.
"ʻO ka holoi ʻana a holoi ʻana paha i ka ʻiʻo maka a me ka moa hiki ke hoʻonui i ka nui o ka laha ʻana o ka bacteria ma kāu lumi kuke," ʻōlelo aʻo ʻo Carmen Rottenberg, luna hoʻomalu o ka USDA's Food Safety and Inspection Service.
"Akā ʻaʻole e holoi i kou mau lima no 20 kekona ma hope koke o ka lawelawe ʻana i kēia mau meaʻai maka e like me ka pōʻino."
Makemake ʻoe e kamaʻilio ma waena o nā mākua? E hāʻawi i kou manaʻo, e lawe mai i kāu hōʻike? Hui mākou ma https://forum.parents.fr.
Source : Etude : “Pahana Noiʻi Mea Meaʻai Palekana Meaʻai: Hoʻokolohua Hoʻomākaukau Meaʻai e pili ana i ka holoi ʻana i ka moa”