Safe Cooking Cikin cikewar abinci, kaji, Kifi da ƙwai
Ko kuna gurasa, yin burodi, gyaratarwa, ko yaduwa, dafa abinci ga yawan zafin jiki na ciki shi ne muhimmin mahimmanci don hana cututtuka na abinci. Kula da yawan zazzabi na ciki na nama, da kaji, da kifi, da kuma qwai zai taimaka wajen hana shan taba, wanda ke nufin abincinku zai zama kamar dadi kamar yadda suke lafiya. Zaka iya zaɓar don dafa su zuwa mafi yawan zafin jiki idan ka fi son shi.
USDA Yayi da'awar Ƙarshe na Cikin Cikin Ciki Gwaji da Sauran Lokaci
| Abincin Abinci | Temperatuur (F) | Temperatuur (C) | Sauran Lokaci |
| Steaks da Roasts (Naman sa, naman alade, rago da naman alade) Ya hada da sabo ne, naman alade uncooked | 145 | 62.8 | 3 mintuna |
| Abincin ƙasa (Nama, naman alade, dabba, lambun) | 160 | 71.1 | Babu |
| Cikakken Kyau Ham (reheating) | 140 | 60 | Babu |
| Kifi - Fin Kifi | 145 ko har sai naman jiki yana da kyau kuma zaka iya raba shi da cokali mai yatsa. | 62.8 | Babu |
| Seafood - shrimp, lobster, crabs, scallops | Dafa har sai naman jiki ya kasance mai laushi. | Babu | |
| Abincin teku a cikin harsashi - harsuna, oysters, mussels | Cook har sai da banda suka buɗe. | Babu | |
| Chicken, Turkiyya, Duck, Goose, ciki har da ƙirji, tsummoki, cinya, fuka-fuki, kafafu | 165 | 73.9 | Babu |
| Dukan ƙosai da turkeys | 165 | 73.9 | Babu |
| Cushe (a cikin tsuntsu ko dabam dafa shi) | 165 | 73.9 | Babu |
| Leftovers da Casseroles | 165 | 73.9 | Babu |
| Gurasar Gurasa | 160 | 71.1 | Babu |
| Qwai | Cook har sai gwaiduwa da fari sun tabbata. | Babu | |
Yadda za a dauki yanayin zafi mai zafi na nama da kifi a lokacin dafa abinci
Tabbatar yin amfani da ma'aunin ma'aunin ma'aunin mai bincike wanda ya dace, lokacin gwada yanayin zafin jiki na abincinku.
- Koyaushe sanya bincike a cikin mafi girma daga cikin nama saboda wannan yana iya kasancewa yankin da aka nuna zuwa ƙananan yawan zafi.
- Kada taba taɓa bincike zuwa kashi ko kayan dafa abinci, wanda zai iya yin zafi kuma ya ba da ƙara yawan yawan zafin jiki.
- Koyaushe ka wanke ma'aunin ma'aunin ruwan zafi tare da ruwa mai tsabta mai tsabta bayan kowane amfani don hana haɗin giciye . Bacteria zai iya jingina a ma'aunin zafi idan ba ka wanke shi ba. Sa'an nan kuma za a canja shi zuwa abincin abinci na gaba wanda ma'aunin zafi yake shafe shi.
Sauran Lokaci don Steaks, Gwajiyoyi, da Chops
Wadannan cututtukan naman za su ci gaba da samun zafin jiki na ciki bayan da ka dauke su daga yanayin zafi. Lokacin hutawa na minti uku ga waɗannan cututtukan naman sa, naman alade, naman alade, da rago zai ba da damar zafin jiki ya ci gaba da ci gaba da kashe kowane kwayar cutarwa.
Kada ka cire waɗannan naman nama daga cikin kwanon rufi ko kuma kashe ginin kuma nan da nan zame su. Bari su zauna na minti uku kafin ka yanke cikin su.
Ta Yaya Mafi Ƙananan Cikin Cikin Ciki Yayi Naman Da Kifi Kariya?
Bacteria wanda zai iya sa ku marasa lafiya, irin su Salmonella da E. coli sun kashe ta yanayin zafi na 165 F da sama. Wadannan kwayoyin suna samuwa a kan nama, kifi, da kaji. Idan ka dafa abinci zuwa ga yawan zafin jiki da aka ba da shawarar da za a ba da izinin hutawa kamar yadda aka nuna, za ka tabbatar da isa ya kashe don haka ba za ka iya samun rashin lafiya ba daga gare su.
Bacteria yayi girma tsakanin 40 F da 140 F, wanda aka sani da yankin haɗari . Ya kamata ku ci gaba da rage wa'adin wuri a cikin sauri don rage yawan lokacin da abincin ke cikin wannan haɗari. Ainihin, dafa abinci ya kamata a ragu a ƙasa da Fahrenheit 40 a cikin sa'o'i biyu na dafa abinci.
Tabbatar kiyaye nama mai rarraba daga sauran abinci don haka kwayoyin ba'a canjawa daga gare su zuwa abinci ba za ku dafa abinci ba, kamar salads.
Yi amfani da katako na katako, wukake, kwano, da sauran kayan aiki na nama mai kyau da sauran abinci.
Source:
Tsarancin ƙara yawan yanayin zafi. https://www.foodsafety.gov/keep/charts/mintemp.html.