{"id":2504,"date":"2015-03-11T12:40:56","date_gmt":"2015-03-11T09:40:56","guid":{"rendered":"https:\/\/ggd.org.tr\/en\/?p=2504"},"modified":"2021-08-05T11:16:18","modified_gmt":"2021-08-05T08:16:18","slug":"evinizin-gida-dedektifi-olabilirsiniz","status":"publish","type":"post","link":"https:\/\/ggd.org.tr\/en\/evinizin-gida-dedektifi-olabilirsiniz\/","title":{"rendered":"You can be the Food Dedectives at Home"},"content":{"rendered":"<p><img loading=\"lazy\" class=\"alignnone size-full wp-image-2888\" src=\"https:\/\/ggd.org.tr\/en\/wp-content\/uploads\/2015\/03\/Evinizin-Gida-Dedektifi.png\" alt=\"\" width=\"800\" height=\"500\" srcset=\"https:\/\/ggd.org.tr\/en\/wp-content\/uploads\/2015\/03\/Evinizin-Gida-Dedektifi.png 800w, https:\/\/ggd.org.tr\/en\/wp-content\/uploads\/2015\/03\/Evinizin-Gida-Dedektifi-300x188.png 300w, https:\/\/ggd.org.tr\/en\/wp-content\/uploads\/2015\/03\/Evinizin-Gida-Dedektifi-768x480.png 768w, https:\/\/ggd.org.tr\/en\/wp-content\/uploads\/2015\/03\/Evinizin-Gida-Dedektifi-705x441.png 705w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<p>Gerek kendi sa\u011fl\u0131\u011f\u0131m\u0131z, gerekse yak\u0131nlar\u0131m\u0131z\u0131n sa\u011fl\u0131\u011f\u0131n\u0131 korumak i\u00e7in g\u0131da g\u00fcvenli\u011fini \u00f6\u011frenmemiz ve g\u00fcvenli g\u0131da t\u00fcketecek bi\u00e7imde ya\u015famam\u0131z gerekti\u011fini hat\u0131rlatan G\u0131da G\u00fcvenli\u011fi Kongresi Ba\u015fkan\u0131 Say\u0131n Samim SANER ; bu ama\u00e7 do\u011frultusunda 7 &#8211; 8 May\u0131s tarihlerinde \u0130stanbul&#8217;da ger\u00e7ekle\u015fecek olan kongrede g\u0131da g\u00fcvenli\u011finin t\u00fcm y\u00f6nleri ile konu\u015fulaca\u011f\u0131 ve sonu\u00e7lar\u0131n\u0131n t\u00fcketiciler ile payla\u015f\u0131laca\u011f\u0131n\u0131 vurgulad\u0131.<\/p>\n<p><strong>G\u00fcvenilir g\u0131dalar;<\/strong> raf \u00f6mr\u00fc s\u00fcresince insan sa\u011fl\u0131\u011f\u0131 i\u00e7in tehlike olu\u015fturmayan, insan t\u00fcketimine uygun olan g\u0131dalard\u0131r.<\/p>\n<p>G\u00fcvenli olamayan g\u0131dalar\u0131n insan sa\u011fl\u0131\u011f\u0131 \u00fczerindeki olumsuz etkileri k\u0131sa s\u00fcrede g\u00f6r\u00fclebilece\u011fi gibi, uzun vadede de g\u00f6r\u00fclebilir. G\u00fcvenli olmayan g\u0131dalar\u0131n mide-ba\u011f\u0131rsak enfeksiyonlar\u0131 gibi hemen g\u00f6r\u00fclebilen sonu\u00e7lar\u0131n yan\u0131 s\u0131ra kanser, kalp-damar hastal\u0131klar\u0131 ve genetik bozukluklar gibi uzun s\u00fcre sonunda ortaya \u00e7\u0131kabilen \u00e7ok \u00f6nemli sonu\u00e7lar\u0131 vard\u0131r.<\/p>\n<p>G\u00fcvenli olmayan g\u0131dalar her zaman g\u00f6zle g\u00f6r\u00fclen bozulma belirtileri (ek\u015fime, k\u00fcflenme vb) g\u00f6stermeyebilirler. <strong>Kimi zaman g\u00f6r\u00fcn\u00fc\u015f\u00fc ve lezzeti son derece normal olan g\u0131dalar, \u00f6nemli sa\u011fl\u0131k riskleri yaratabilirler.<\/strong><\/p>\n<p>G\u0131da kaynakl\u0131 tehlikeler; fiziksel, kimyasal ve mikrobiyolojik olmak \u00fczere 3 temel grupta toplan\u0131r.<\/p>\n<ul>\n<li><strong>Fiziksel tehlikeler;<\/strong> g\u0131da maddelerinde bulunmamas\u0131 gereken ta\u015f, toprak, cam, kemik, metal gibi her t\u00fcrl\u00fc yabanc\u0131 maddelerdir.<\/li>\n<li><strong>Kimyasal tehlikeler;<\/strong>  hatal\u0131 ve bilin\u00e7siz olarak kullan\u0131lan veteriner ve zirai ila\u00e7 kal\u0131nt\u0131lar\u0131; \u00e7evresel kaynaklardan bula\u015fan kimyasallar ve a\u011f\u0131r metaller, g\u0131da i\u015fleme ve pi\u015firme a\u015famalar\u0131nda yap\u0131lan hatalar sonucunda olu\u015fan bile\u015fenler, g\u0131dalar\u0131n yap\u0131s\u0131ndaki toksik bile\u015fenler,  ambalaj materyalinden g\u0131daya ge\u00e7i\u015f yapan bile\u015fenler, uygunsuz kullan\u0131lan katk\u0131 maddeleri gibi tehlikelerdir.<\/li>\n<li><strong>Mikrobiyolojik risklerin<\/strong> etmeni olan mikroorganizmalar; g\u00f6zle g\u00f6r\u00fclemeyen canl\u0131lard\u0131r ve ellerimizde, v\u00fccudumuzda ve \u00e7evremizde do\u011fal olarak bulunurlar. Bu canl\u0131lar, \u00fcreyebilecekleri uygun ko\u015fullarda \u00f6nemli sa\u011fl\u0131k riskleri olu\u015fturabilirler ve g\u0131da maddelerinin h\u0131zla bozulmalar\u0131na, hastal\u0131k etmenlerinin insanlara bula\u015fmas\u0131na yol a\u00e7abilirler.<\/li>\n<\/ul>\n<p>San\u0131ld\u0131\u011f\u0131n\u0131n aksine g\u0131da kaynakl\u0131 hastal\u0131klar\u0131n en \u00f6nemli boyutu bikrobiyolojik kaynakl\u0131 olanlard\u0131r. Ne yaz\u0131k ki \u00fclkemizde t\u00fcketiciler pek \u00e7ok  eksik ve \/ veya yan\u0131lt\u0131c\u0131 haberle yanl\u0131\u015f y\u00f6nlendirilmektedir.<\/p>\n<p>Mikroorganizmalar; \u00e7ok kolay bir bi\u00e7imde ba\u015fka ortama bula\u015fabilme \u00f6zelli\u011fine sahiptirler. Bu nedenle, kendileri ile temas eden alet, ekipman, el ve hatta zaman zaman hava ak\u0131m\u0131 yoluyla farkl\u0131 \u00fcr\u00fcnlere ta\u015f\u0131narak sa\u011fl\u0131k riskleri yaratabilirler. Bu \u00e7apraz bula\u015fmay\u0131 \u00f6nlemek amac\u0131yla g\u0131da ile ilgili yapt\u0131\u011f\u0131m\u0131z her i\u015fte, ba\u015fta ellerimizin temizli\u011fini sa\u011flamak olmak \u00fczere,  g\u0131daya farkl\u0131 ortamlardan mikroorganizmalar\u0131n ta\u015f\u0131nmas\u0131n\u0131 engellemek i\u00e7in her t\u00fcrl\u00fc \u00f6nlemi almal\u0131y\u0131z.<\/p>\n<p>Mikroorganizmalar\u0131n \u00e7o\u011fu s\u0131ca\u011f\u0131 ve rutubeti sever. Beslenmemizde vazge\u00e7ilmez olan et, s\u00fct, yumurta gibi \u00fcr\u00fcnler, gerek mikroorganizmalar\u0131n  sevdi\u011fi \u00fcr\u00fcnler olduklar\u0131 i\u00e7in, gerek se orijinlerinden gelen mikrobiyel y\u00fck nedeniyle riskli \u00fcr\u00fcnlerdir.<\/p>\n<p>T\u00fcm bu ger\u00e7ekler dikkate al\u0131nd\u0131\u011f\u0131nda g\u0131da g\u00fcvenli\u011finin sa\u011flanmas\u0131 i\u00e7in evde bizzat t\u00fcketicilerimiz taraf\u0131ndan al\u0131nacak pek \u00e7ok \u00f6nlem bulunmaktad\u0131r.<\/p>\n<ul>\n<li>Ellerin temizli\u011fi son derece \u00f6nemlidir. Yemek haz\u0131rlama veya yeme i\u015fleminden \u00f6nce eller; tuvalet kullan\u0131m\u0131ndan, \u00e7ocuklara tuvalet konusunda yard\u0131mc\u0131 olduktan, toz, toprak gibi yabanc\u0131 maddelerle temastan, et, bal\u0131k, yumurta, y\u0131kanmam\u0131\u015f meyve ve sebzeler  gibi \u00e7i\u011f maddelerle temastan sonra mutlaka sabun ve tercihen s\u0131cak su kullanarak en az 20 saniye boyunca dikkatle y\u0131kanmal\u0131d\u0131r.<\/li>\n<li>G\u0131da maddelerinin temizli\u011finde do\u011fru y\u00f6ntemler kullan\u0131lmas\u0131 \u00e7ok \u00f6nemlidir. Kesinlikle sabun veya deterjan kullan\u0131lmamal\u0131d\u0131r.<\/li>\n<li>\u00c7apraz bula\u015fma riskini \u00f6nlemek i\u00e7in m\u00fcmk\u00fcnse tavuk eti, bal\u0131k eti ve k\u0131rm\u0131z\u0131 eti do\u011framak i\u00e7in ayr\u0131, sebze ve salata gibi \u00fcr\u00fcnleri do\u011framak i\u00e7in ayr\u0131 do\u011frama tahtas\u0131 kullan\u0131lmal\u0131d\u0131r. Ayn\u0131 tahta kullan\u0131lacaksa yap\u0131lacak i\u015flemler aras\u0131nda s\u0131cak su ve deterjanla y\u0131kanarak iyice temizlenmelidir.<\/li>\n<li>Sebze ve meyveler t\u00fcketilmeden evvel mutlaka iyice y\u0131kanmal\u0131d\u0131r. Hatta m\u00fcmk\u00fcnse y\u0131kama suyunun klorlanmas\u0131 amac\u0131yla eczanelerden temin edilebilen klor tabletleri ile kullan\u0131m talimatlar\u0131na harfiyen uyularak klorlama i\u015flemi yap\u0131lmal\u0131d\u0131r.<\/li>\n<li>G\u0131da maddelerinin pi\u015firilmesi ve y\u0131kanmas\u0131nda mutlaka insan t\u00fcketimine uygun temiz sular kullan\u0131lmal\u0131d\u0131r.<\/li>\n<li>G\u0131da ile temasta bulunan kaplar g\u0131da d\u0131\u015f\u0131nda hi\u00e7bir madde ile temas ettirilmemeli, de\u011fi\u015fik ama\u00e7larla kullan\u0131lmamal\u0131d\u0131r.<\/li>\n<li>Kuru \u00fcr\u00fcnler; serin, havadar ve kuru ortamlarda saklanmal\u0131d\u0131r.<\/li>\n<li>Depolanan \u00fcr\u00fcnlerin \u00e7apraz bula\u015fmaya yol a\u00e7mamas\u0131 i\u00e7in; et, tavuk, bal\u0131k, yumurta gibi \u00e7i\u011f hammaddeler ile mamul maddeler ayn\u0131 ortamlarda depolanmamal\u0131d\u0131r.<\/li>\n<li>G\u0131da maddeleri toksik maddelerle ve deterjan &#8211;  dezenfektan gibi temizlik maddeleri ile birlikte bulunmamal\u0131d\u0131r.<\/li>\n<li>Pi\u015firilmi\u015f g\u0131dalar hemen t\u00fcketilmeli ya da daha sonra t\u00fcketilecek ise h\u0131zl\u0131ca so\u011futulmalar\u0131n\u0131 takiben buzdolab\u0131nda saklanmal\u0131d\u0131rlar.<\/li>\n<li>Dondurulmu\u015f \u00fcr\u00fcnler oda s\u0131cakl\u0131\u011f\u0131nda de\u011fil, buzdolab\u0131 s\u0131cakl\u0131\u011f\u0131nda (4-8 derecede) veya varsa mikrodalga f\u0131r\u0131nda \u00e7\u00f6z\u00fcnd\u00fcr\u00fclmeli ve bir kez \u00e7\u00f6z\u00fcnd\u00fcr\u00fclm\u00fc\u015f \u00fcr\u00fcn bir daha dondurulmamal\u0131, k\u0131sa s\u00fcrede i\u015fleme tabi tutulmal\u0131d\u0131r.<\/li>\n<li>Dondurulmu\u015f \u00fcr\u00fcnler buzlu\u011fa, &#8220;\u00f6nce gelen, \u00f6nce t\u00fcketilir&#8221; prensibi ile yerle\u015ftirilmeli ve t\u00fcketilmelidir.<\/li>\n<li>G\u0131dalar\u0131n etiketinde belirtilen kullan\u0131m ve muhafaza talimatlar\u0131 dikkatle okunmal\u0131 ve uygulanmal\u0131d\u0131r.<\/li>\n<li>G\u0131dalar\u0131n saklanmas\u0131nda gazete ka\u011f\u0131d\u0131 gibi g\u0131dalarla temasa uygun olmayan materyaller kullan\u0131lmamal\u0131d\u0131r.<\/li>\n<li>Pi\u015firmeden \u00f6nce marinasyon (sosla, baharatla veya tuzla muamele) i\u015flemi uygulanacaksa, oda s\u0131cakl\u0131\u011f\u0131nda de\u011fil mutlaka buzdolab\u0131 ko\u015fullar\u0131nda uygulanmal\u0131d\u0131r.<\/li>\n<li>Yumurtalar\u0131n \u00fczerinde bulunan ve mikroorganizmalardan koruyan tabaka y\u0131kama ile uzakla\u015faca\u011f\u0131ndan yumurtalar y\u0131kanmamal\u0131, ancak sat\u0131n al\u0131n\u0131rken kabu\u011funda tavuk pisli\u011fi; k\u0131r\u0131k, \u00e7atlak ve yabanc\u0131 madde bula\u015f\u0131s\u0131 olmamas\u0131na \u00f6zen g\u00f6sterilmelidir.   Yumurtalar buzdolab\u0131 s\u0131cakl\u0131\u011f\u0131nda muhafaza edilmelidir.<\/li>\n<li>Etler pi\u015firilmeden \u00f6nce y\u0131kanmamal\u0131d\u0131r. Y\u0131kama i\u015flemi zararl\u0131 mikroorganizmalar\u0131n uzakla\u015fmas\u0131n\u0131 sa\u011flamayaca\u011f\u0131 gibi; s\u0131\u00e7rayan y\u0131kama suyu ile \u00e7evreye bula\u015fmas\u0131na neden olacakt\u0131r.<\/li>\n<li>Taze etlerin renginde g\u00f6r\u00fclen solma veya koyula\u015fma; tek ba\u015f\u0131na bir bozulma veya bayatlaman\u0131n habercisi olmayabilir. Renk de\u011fi\u015fimi taze ette oksijenle temas nedeniyle de g\u00f6r\u00fcl\u00fcr. Ancak bununla beraber kokuda de\u011fi\u015fiklik, et y\u00fczeyinde yap\u0131\u015fkanla\u015fma veya s\u00fcm\u00fcks\u00fc yap\u0131 olu\u015ftu ise \u00fcr\u00fcn t\u00fcketilmemelidir.<\/li>\n<li>Etlerin pi\u015firilmesinde; d\u0131\u015f y\u00fczeyde yanma olmamas\u0131, ancak buna kar\u015f\u0131n merkezde pi\u015fmenin tam olmas\u0131 sa\u011flanmal\u0131d\u0131r (kesildi\u011finde y\u00fczey ile merkez aras\u0131nda renk fark\u0131 kalmayana kadar).<\/li>\n<li>K\u00fcflenmi\u015f bir g\u0131da maddesinin k\u00fcfl\u00fc k\u0131sm\u0131 ayr\u0131larak, k\u00fcflenmemi\u015f k\u0131sm\u0131 t\u00fcketilmemelidir.<\/li>\n<li>Evde bayram, y\u0131lba\u015f\u0131 gibi \u00f6zel g\u00fcnlerde d\u00fczenlenecek kalabal\u0131k grup yemeklerinde yemekler, oda s\u0131cakl\u0131\u011f\u0131nda en fazla iki saat kalmal\u0131d\u0131r. Yeme\u011fin bu s\u00fcrede t\u00fcketilmeyece\u011fi \u00f6ng\u00f6r\u00fcl\u00fcyorsa, mutlaka 2 saatten \u00f6nce tekrar buzdolab\u0131na kald\u0131r\u0131lmal\u0131d\u0131r.<\/li>\n<li>Evde \u00fcretilecek tatl\u0131, yo\u011furt v.b. \u00fcretiminde kullan\u0131lacak s\u00fct mutlaka past\u00f6rize veya sterilize (UHT) s\u00fct olmal\u0131d\u0131r. Kesinlikle sokak s\u00fct\u00fc al\u0131nmamal\u0131 ve kullan\u0131lmamal\u0131d\u0131r.<\/li>\n<li>Evde kurutulan sebze ve meyveler, yerle temas etmeyecek bi\u00e7imde temiz y\u00fczeylere serilmeli, trafi\u011fin yo\u011fun oldu\u011fu yollara bakan mekanlarda kurutulmamal\u0131d\u0131r.<\/li>\n<li>Evde konserve \u00fcretimi; \u0131s\u0131l i\u015flem a\u015famas\u0131nda yap\u0131lan hatalarla zaman zaman sa\u011fl\u0131k risklerine yol a\u00e7maktad\u0131r. M\u00fcmk\u00fcn oldu\u011funca evde konserve \u00fcretimi yerine \u00fcr\u00fcn\u00fcn dondurarak muhafazas\u0131 tercih edilmelidir.<\/li>\n<li>Y\u00fcksek s\u0131cakl\u0131kta uzun s\u00fcre kaynat\u0131larak yap\u0131lan re\u00e7ellerde insan sa\u011fl\u0131\u011f\u0131 a\u00e7\u0131s\u0131ndan tehlike olu\u015fturan bir kimyasal olu\u015fmaktad\u0131r. Evde \u00fcretilen re\u00e7ellerin bile\u015fimi uzun s\u00fcre kaynatmay\u0131 gerektirmeyecek bi\u00e7imde haz\u0131rlanmal\u0131d\u0131r.<\/li>\n<li>Son t\u00fcketim tarihi ge\u00e7memi\u015f dahi olsa; i\u00e7 metal y\u00fczeyi a\u015f\u0131nm\u0131\u015f, \u00e7izilmi\u015f ve kararm\u0131\u015f konserve g\u0131dalar t\u00fcketilmemeli,  \u00fcretimi yapan firmaya iade edilmelidir.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Gerek kendi sa\u011fl\u0131\u011f\u0131m\u0131z, gerekse yak\u0131nlar\u0131m\u0131z\u0131n sa\u011fl\u0131\u011f\u0131n\u0131 korumak i\u00e7in g\u0131da g\u00fcvenli\u011fini \u00f6\u011frenmemiz ve g\u00fcvenli g\u0131da t\u00fcketecek bi\u00e7imde ya\u015famam\u0131z gerekti\u011fini hat\u0131rlatan G\u0131da G\u00fcvenli\u011fi Kongresi Ba\u015fkan\u0131 Say\u0131n Samim SANER ; bu ama\u00e7 do\u011frultusunda 7 &#8211; 8 May\u0131s tarihlerinde \u0130stanbul&#8217;da ger\u00e7ekle\u015fecek olan kongrede g\u0131da g\u00fcvenli\u011finin t\u00fcm y\u00f6nleri ile konu\u015fulaca\u011f\u0131 ve sonu\u00e7lar\u0131n\u0131n t\u00fcketiciler ile payla\u015f\u0131laca\u011f\u0131n\u0131 vurgulad\u0131. G\u00fcvenilir g\u0131dalar; raf \u00f6mr\u00fc [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":2888,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4],"tags":[],"_links":{"self":[{"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/posts\/2504"}],"collection":[{"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/comments?post=2504"}],"version-history":[{"count":6,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/posts\/2504\/revisions"}],"predecessor-version":[{"id":2887,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/posts\/2504\/revisions\/2887"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/media\/2888"}],"wp:attachment":[{"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/media?parent=2504"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/categories?post=2504"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/tags?post=2504"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}