Abincin guba ya kamata ba a cikin menu ba
Kafin cin nama, kowane irin nama, dole ne ka gano abin da zafin jiki na ciki dole ne a kai ga nama don a ci abinci lafiya.
Tsawanan zafi
Bai kamata a ci abinci ba a yanayin zafi tsakanin 40 da 140 F. Wannan shi ne saboda mafi yawan kwayoyin cuta za suyi farin ciki a wannan ɗakin. Ya sake fitowa sosai sannu a hankali, idan komai, a kasa 40 F kuma sama da 140 F. Amma lura, yanayin zafi wanda kwayoyin cutar ke kashe ya bambanta bisa ga microbe.
Alal misali, ana kashe salmonella ta dumama shi zuwa 131 F domin sa'a daya, digiri 140 don rabin sa'a, ko kuma tace shi zuwa 167 F na minti 10. Lokacin da yazo wajen kashe kwayoyin halitta, duk lokacin zafi da lokaci ya shafi nauyin.
Akwai batun batun inda aka samu gurbin. E-coli yana zaune a cikin hanji na dabbobi - ba nama. Kuma haɗari shine cewa a yayin da ake yin naman saniya ko kaza, wasu daga cikin abubuwan da ke cikin fili na ciki zai iya shawo kan naman da aka fallasa. Abin da ya sa yana da ingancin lafiya don bincike a kan kuji a kan zafi mai zafi kuma har yanzu yana cin abinci rare ko matsakaici rare (125 zuwa 135 F). Haka kuma ya sa ya kamata a dafa nama mai cin nama zuwa digiri 160 - saboda an hade jikin jiki da na ciki a yayin yin nisa.
Trichinosis, wanda shine kwayoyin halitta mai yawa kuma ba kwayoyin ba, yana zaune a cikin tsokoki kuma don haka yana fitar da waje, ya ce, ƙwayar naman alade ba za ta kashe kowane kwayoyin cikin nama ba, ko da yake zai dandana mafi kyau.
An kashe Trichinosis a 135 F, sabili da haka yana da lafiya don cin naman alade idan an dafa shi a kalla 140 ko 145 F. Salmonella na iya zama wani lokaci na nama na kaji, don haka dafa abinci da turkey zuwa akalla 160 F ne mai hikima. Salmonella na iya zama qwai kuma don haka akwai haɗari tare da qwai mai laushi, omelets, da kuma qwai mai lakabi idan wani ɓangare na kwan ya bar abin ƙare, kamar yolk.
Yana da lafiya don dafa nama da kayan lambu a yanayin zafi mai zurfi don tsawon lokaci ko yanayin zafi mafi girma don ragu. Kuma yana da kusan mafi sauƙi don samo nama a kan zafi mai zafi kafin a dafa shi a ƙananan lokaci. Don ƙananan zafin jiki na dafa abinci biyu don raguwa da gwaninta, yana da kyau a yi la'akari da nama a kan matsakaiciyar zafi - kimanin 350 F - sannan kuma bi girke-girke na dafa a ƙananan zafin jiki na tsawon lokaci.
Factor Hazard
Amma zafi kadai ba shine kawai hanyar hana guba ba. Akwai kuma mawuyacin factor. Wasu kwayoyin sune mafi guba fiye da wasu, kuma wasu gubobi sun rataye bayan bayan kwayoyin sun mutu. Yawancin mutanen da ke da tsarin lafiya marasa lafiya zasu iya yin amfani da salmonella ko listeria kuma tsarin su zai kashe shi ba tare da la'akari ba. Mawuyacin ƙwayar Botulism, duk da haka, suna da haɗari da haɗari, har ma da ƙananan kwayoyin halitta na iya samun tasiri mai mahimmanci. Botulism yana faruwa mafi yawa a cikin kayayyaki gwangwani mara kyau amma kuma zai iya bayyana a cikin tsiran alade . Kar a taɓa samun dama akan wani abu wanda zai iya dauke da botulism.
USDA Abincin Abincin Abinci
Idan kana so ka zama mai ban tsoro, bi ka'idojin kula da abinci na USDA da kuma dafa dukan abu zuwa akalla 160 digiri F.
Har ila yau, kada ku ci abinci mai zafi a cikin 140 F, da kuma abinci mai sanyi da za ku yi sanyi da sauri zuwa akalla digiri 40.