ar\u0131m ve K\u00f6y \u0130\u015fleri Bakanl\u0131\u011f\u0131’n\u0131n \u00e7iftlikten sofraya g\u0131da g\u00fcvenli\u011fi kapsam\u0131nda yapt\u0131\u011f\u0131 denetimler, g\u0131da g\u00fcvenli\u011fi konusunda \u00e7arp\u0131c\u0131 sonu\u00e7lar ortaya \u00e7\u0131kard\u0131. 2007 y\u0131l\u0131nda yap\u0131lan izleme ve denetimlere g\u00f6re, en fazla olumsuzluk \u00e7i\u011f s\u00fct, peynir ve haz\u0131r yemek sekt\u00f6r\u00fcnde ya\u015fan\u0131yor.
\nGGD ba\u015fkan\u0131 Samim Saner, 4 Mart Sal\u0131 g\u00fcn\u00fc NTV’ de canl\u0131 yay\u0131nda, Yak\u0131n Plan program\u0131nda, program yap\u0131mc\u0131s\u0131 Celal Pir’in bu konudaki sorular\u0131n\u0131 yan\u0131tlad\u0131.<\/p>\n
Celal Pir’ in, G\u0131da G\u00fcvenli\u011fi ve tar\u0131m \u00fcr\u00fcnlerindeki zirai ila\u00e7 kal\u0131nt\u0131s\u0131 konusundaki sorusu \u00fczerine Saner; “\u00c7ift\u00e7i hangi \u00fcr\u00fcnde hangi pestisiti, ne miktarda ve ne zaman kullanaca\u011f\u0131n\u0131 tam olarak bilmiyor. Pestisit sorununun bir k\u0131sm\u0131 bu bilin\u00e7sizlikle alakal\u0131. Burada Tar\u0131m Bakanl\u0131\u011f\u0131’na \u00e7ift\u00e7ilerin e\u011fitilmesi noktas\u0131nda b\u00fcy\u00fck ve \u00f6nemli bir g\u00f6rev d\u00fc\u015f\u00fcyor. Zira bakterilerdeki zehirlenme olaylar\u0131 anl\u0131k olan olaylard\u0131r ve g\u0131day\u0131 t\u00fckettikten \u00e7ok k\u0131sa bir s\u00fcre sonra sonu\u00e7lar\u0131 ortaya akut bi \u015fekilde \u00e7\u0131kar. Pestisit sorunu ise pestisitli g\u0131dalar\u0131n \u00e7ok uzun y\u0131llar t\u00fcketilmesi sonucunda v\u00fccutta bir ak\u00fcm\u00fclasyon, bir birikim sonucu ortaya \u00e7\u0131kt\u0131\u011f\u0131 i\u00e7in sinsi ve kronik tehlikelerdir ve \u00e7ok do\u011fru bir \u015fekilde m\u00fccadele edilmesi gerekiyor”dedi.
\nToz ve pul biberdeki aflatoksin sorunu ve g\u00fcvenli \u00fcr\u00fcnlerin hangisi oldu\u011fu \u015feklindeki soru \u00fczerine ise Saner; ” T\u00fcketicilerin ambalajl\u0131 \u00fcr\u00fcnlere y\u00f6nlenmelerini tavsiye edece\u011fim. A\u00e7\u0131k \u00fcr\u00fcnlerde bu risk daha b\u00fcy\u00fck, hem mikrobiyolojik bula\u015fma nedeniyle hem kontrols\u00fczl\u00fck nedeniyle hem de a\u00e7\u0131k \u00fcr\u00fcnde kar\u015f\u0131n\u0131zda muhatap bir firma bulunmamas\u0131 nedeniyle. Ambalajl\u0131 \u00fcr\u00fcnlere alman\u0131n en \u00f6nemli nedenlerinden bir tanesi ise Tar\u0131m Bakanl\u0131\u011f\u0131n\u0131n bir kontrol ve tescil s\u00fcreci var. O nedenle ambalajl\u0131 \u00fcr\u00fcnleri \u00fczerinde de tar\u0131m bakanl\u0131\u011f\u0131ndan tescilli olmu\u015f olup olmad\u0131\u011f\u0131n\u0131 da kontrol ederek almak laz\u0131m”dedi.
\nPeynir ve \u00e7i\u011f s\u00fctte koli basili bulgusu konusundaki soruyu ise Samim Saner; “Halk sa\u011fl\u0131\u011f\u0131 a\u00e7\u0131s\u0131ndan \u00e7i\u011f s\u00fct\u00fcn i\u00e7ilmesinin tavsiyesi son derece yanl\u0131\u015f . Tar\u0131m Bakanl\u0131\u011f\u0131 taraf\u0131ndan yap\u0131lan bu izleme \u00e7al\u0131\u015fmas\u0131 da g\u00f6stermi\u015ftir ki \u00e7i\u011f s\u00fct kabul edilen limitlerin \u00e7ok \u00fcst\u00fcnde zararl\u0131 mikroorganizma i\u00e7eriyor. Zaten o hammadde kalitesinin k\u00f6t\u00fcl\u00fc\u011f\u00fc de bir bak\u0131ma sonu\u00e7taki peynir \u00fcr\u00fcn\u00fcnde bir tak\u0131m uygunsuzluklarla sonu\u00e7lan\u0131yor. O nedenle bizim \u00f6nerimiz kesinlikle ambalajl\u0131 s\u00fct\u00fcn i\u00e7ilmesidir. Peynirlerdeki kolibasili hem hammadde kalitesinin zay\u0131f olmas\u0131 nedeniyle hem de \u00fcretim a\u015famas\u0131ndaki hijyenik ko\u015fullar nedeniyle ortaya \u00e7\u0131k\u0131yor A\u00e7\u0131k yerlerden pazar yerlerinden \u00f6zellikle b\u00f6yle y\u00fcksek riskli \u00fcr\u00fcnleri s\u00fct ve et \u00fcr\u00fcnlerini al\u0131rken \u00e7ok temkinli davranmak laz\u0131m. Hatta m\u00fcmk\u00fcnse almamak laz\u0131m diyorum” \u015feklinde yan\u0131tlad\u0131.
\nSo\u011fuk zincirin k\u0131r\u0131lmas\u0131 ve bakterilerin \u00fcremesi konusundaki bir soru \u00fczerine Saner; ”
\n“Bakterilerin \u00fcremek i\u00e7in en \u00f6nemli ihtiyac\u0131 olan \u015fey s\u0131cakl\u0131kt\u0131r. Dolay\u0131s\u0131yla biz s\u0131cakl\u0131\u011f\u0131 d\u00fc\u015f\u00fcrmek suretiyle yani buzdolab\u0131 s\u0131cakl\u0131\u011f\u0131na inmek suretiyle bakterilerin \u00fcremesini engelliyoruz. E\u011fer g\u0131day\u0131 derin dondurucuya koyuyorsak mikroorganizmalar\u0131n \u00fcremesini tamamen durduruyoruz . Marketlere geldi\u011finizde g\u00f6r\u00fcrs\u00fcn\u00fcz s\u00fct, et ve bal\u0131k \u00fcr\u00fcnleri so\u011fukta tutulur \u00e7\u00fcnk\u00fc s\u0131cakl\u0131k y\u00fckselirse mikroorganizmalar \u00fcrer ve sorun yaratacak say\u0131lara ula\u015fabilirler. So\u011fuk Zincir k\u0131r\u0131ld\u0131\u011f\u0131 zaman bakteriler \u00fcreyecektir ve bu hastal\u0131k yapar boyutlara gelebilecektir. So\u011fuk zincir \u00fcr\u00fcnlerin \u00fcretim yerinden ta\u015f\u0131nmas\u0131yla ba\u015fl\u0131yor,markette devam ediyor, hatta evinize giderken bile s\u0131cakl\u0131\u011f\u0131n artmas\u0131n\u0131 engellemelisiniz.
\n\u0130\u015fte b\u00fct\u00fcn bu s\u00fcre\u00e7 i\u00e7indeki s\u0131cakl\u0131\u011f\u0131n kontrol\u00fc i\u015fine so\u011fuk zincir diyoruz ve bunu k\u0131rmamam\u0131z gerekiyor” \u015feklinde a\u00e7\u0131klamada bulundu.
\nKa\u00e7ak et ve bu alandaki hijyen ve so\u011fuk zincir ile ilgili konuya verdi\u011fi yan\u0131tta ise Saner; ”
\n“Yakla\u015f\u0131k y\u00fczde 35 oran\u0131nda T\u00fcrkiye’de ka\u00e7ak k\u0131rm\u0131z\u0131 et sorunu oldu\u011fu tahmin ediliyor. Zoonoz dedi\u011fimiz hayvanlardan insanlara ge\u00e7en bir \u00e7ok hastal\u0131\u011f\u0131n nedeni de bu ka\u00e7ak et hareketi. Bu ka\u00e7ak et hareketini kontrol alt\u0131nda tutamad\u0131\u011f\u0131m\u0131z i\u00e7in hastal\u0131klar\u0131 da kontrol alt\u0131nda tutam\u0131yoruz. B\u00fcy\u00fck bir ekonomik kay\u0131p. Bizi Avrupa Birli\u011fi’nde de zor durumda b\u0131rakan \u00f6rne\u011fin brusella gibi hastal\u0131klar \u015fu anda T\u00fcrkiye’de mevcut. Bu hastal\u0131k ka\u00e7ak et nedeniyle yay\u0131l\u0131yor” dedi.
\nSon olarak ‘g\u00fcvenli al\u0131\u015fveri\u015f i\u00e7in neler yapmal\u0131y\u0131z’ sorusunu ise Samim Saner; ” Ambalajl\u0131 ve Markal\u0131 \u00fcr\u00fcnleri t\u00fcketmek laz\u0131m. Ambalajlar\u0131n \u00fczerini dikkatlice okuyarak Tar\u0131m Bakanl\u0131\u011f\u0131n\u0131n tesciline ve son kullan\u0131m tarihi bilgilerine bakmak gerekiyor. \u00dclkemizde ne yaz\u0131k ki, sahte markac\u0131l\u0131k da s\u00f6z konusu oldu\u011fundan ambalajl\u0131 ve g\u00fcvenilir markal\u0131 \u00fcr\u00fcnleri, g\u00fcvenilir sat\u0131\u015f noktalar\u0131ndan almak gerekiyor” \u015feklinde yan\u0131tlad\u0131.<\/p>\n","protected":false},"excerpt":{"rendered":"
ar\u0131m ve K\u00f6y \u0130\u015fleri Bakanl\u0131\u011f\u0131’n\u0131n \u00e7iftlikten sofraya g\u0131da g\u00fcvenli\u011fi kapsam\u0131nda yapt\u0131\u011f\u0131 denetimler, g\u0131da g\u00fcvenli\u011fi konusunda \u00e7arp\u0131c\u0131 sonu\u00e7lar ortaya \u00e7\u0131kard\u0131. 2007 y\u0131l\u0131nda yap\u0131lan izleme ve denetimlere g\u00f6re, en fazla olumsuzluk \u00e7i\u011f s\u00fct, peynir ve haz\u0131r yemek sekt\u00f6r\u00fcnde ya\u015fan\u0131yor. GGD ba\u015fkan\u0131 Samim Saner, 4 Mart Sal\u0131 g\u00fcn\u00fc NTV’ de canl\u0131 yay\u0131nda, Yak\u0131n Plan program\u0131nda, program yap\u0131mc\u0131s\u0131 Celal […]<\/p>\n","protected":false},"author":2,"featured_media":0,"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\/2677"}],"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=2677"}],"version-history":[{"count":3,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/posts\/2677\/revisions"}],"predecessor-version":[{"id":2679,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/posts\/2677\/revisions\/2679"}],"wp:attachment":[{"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/media?parent=2677"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/categories?post=2677"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/tags?post=2677"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}