![\"\"](\"https:\/\/ggd.org.tr\/en\/wp-content\/uploads\/2016\/12\/Balik-2.png\")
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G\u0131da G\u00fcvenli\u011fi Derne\u011fi Ba\u015fkan\u0131 Samim Saner, bal\u0131kta g\u0131da g\u00fcvenli\u011fi nas\u0131l olmal\u0131 \u00f6zetledi:<\/p>\n
Bal\u0131\u011f\u0131 al\u0131\u015fveri\u015finizin sonunda al\u0131n!<\/strong><\/p>\n Sa\u011fl\u0131kl\u0131 beslenme i\u00e7in vazge\u00e7ilmez olan bal\u0131k, iyi ve kaliteli bir protein kayna\u011f\u0131d\u0131r. Ancak y\u00fcksek proteinli et \u00fcr\u00fcn\u00fc oldu\u011fundan ayn\u0131 zamanda g\u0131da g\u00fcvenli\u011fi a\u00e7\u0131s\u0131ndan ve g\u0131da zehirlenmesi a\u00e7\u0131s\u0131ndan riskli \u00fcr\u00fcn grubundad\u0131r. Bu risk \u00fcretim s\u0131ras\u0131nda olu\u015fabilece\u011fi gibi; sat\u0131nalma, ta\u015f\u0131ma, saklama, haz\u0131rl\u0131k, pi\u015firme gibi herhangi bir a\u015famada hijyen kurallar\u0131na dikkat edilmemesi durumunda da ortaya \u00e7\u0131kabilir. Bu nedenle bal\u0131k \u00f6ncelikle so\u011futma yap\u0131lan, hijyenik ve g\u00fcvenilir yerlerden ve al\u0131\u015fveri\u015fin en son a\u015famas\u0131nda sat\u0131n al\u0131nmal\u0131d\u0131r. Ta\u015f\u0131ma s\u0131ras\u0131nda da di\u011fer g\u0131dalardan ayr\u0131 tutarak en k\u0131sa zamanda, buzdolab\u0131na konulmal\u0131d\u0131r. Bu s\u00fcre so\u011fuk havalarda 2 saati, s\u0131cak havalarda ise 1 saati a\u015fmamal\u0131d\u0131r.<\/p>\n Taze bal\u0131k nas\u0131l al\u0131n\u0131r?<\/strong><\/p>\n Bal\u0131k sat\u0131lan yerin g\u0131da g\u00fcvenli\u011fine uygun olup olmad\u0131\u011f\u0131 nas\u0131l anla\u015f\u0131l\u0131r?<\/strong><\/p>\n Taze bal\u0131\u011f\u0131n eti sert ve d\u0131\u015f\u0131 parlak, ayn\u0131 \u015fekilde y\u00fczge\u00e7leri de parlak ve k\u0131rm\u0131z\u0131 olmal\u0131d\u0131r. Bast\u0131r\u0131ld\u0131\u011f\u0131nda y\u00fczeyinde \u00e7\u00f6kme meydana gelmemeli, g\u00f6zleri berrak ve dolu olmal\u0131d\u0131r. Ayr\u0131ca kenarlar\u0131nda sar\u0131 ve kahverengi renk olu\u015fumlar\u0131 g\u00f6zlenmemelidir. Taze bal\u0131klarda g\u00f6zler kabar\u0131k ve parlak g\u00f6z bebe\u011fi de belirgindir, bayatlam\u0131\u015f bal\u0131klarda ise \u00e7\u00f6k\u00fck durumda ve \u00fczeri belirgin bir s\u00fcm\u00fcksel tabaka ile kapl\u0131d\u0131r. Bayatlam\u0131\u015f bal\u0131klarda pullar\u0131n renkleri donukla\u015fm\u0131\u015f ve kolayca s\u0131yr\u0131l\u0131r. Taze bal\u0131klarda a\u00e7\u0131k k\u0131rm\u0131z\u0131 renkli ve kokusuz kan, bayatlam\u0131\u015flarda ise siyaha kadar de\u011fi\u015fen renkte ve fena kokuludur. Bayat bal\u0131k sa\u011fl\u0131\u011f\u0131 tehdit eder ve g\u0131da zehirlenmesine yol a\u00e7ar.<\/p>\n Bal\u0131k \u00fcr\u00fcnleri, g\u0131da g\u00fcvenli\u011fi kriterlerine uygunlu\u011funu ve \u00f6zelliklerini koruyabilmek amac\u0131yla her a\u015famada so\u011fuk ve hijyenik ortamlarda muhafaza edilmelidir. Hijyeniklik, ortam\u0131n mikrobiyolojik a\u00e7\u0131dan temizli\u011finin \u00f6l\u00e7\u00fcs\u00fcd\u00fcr. Ortam hijyenik ise bakteri bula\u015fmas\u0131 olmaz ya da \u00e7ok az olur. Bal\u0131kta var olan bakterinin \u00fcremesi ise so\u011fuk ortamda muhafaza ile \u00f6nlenir. Bu nedenle, bal\u0131klar mutlaka kolay temizlenebilir malzemelerden yap\u0131lm\u0131\u015f \u00f6rne\u011fin paslanmaz \u00e7elik tezgahlarda, buz \u00fczerinde sergilenmeli; dondurulmu\u015f bal\u0131klar ise derin dondurucuda saklanmal\u0131d\u0131r. So\u011futma i\u00e7in kullan\u0131lacak buzlar da temiz sulardan elde edilmi\u015f olmal\u0131d\u0131r. Bu \u015fartlar\u0131 sa\u011flamayan yerlerden bal\u0131k sat\u0131n al\u0131nmamal\u0131d\u0131r.<\/p>\n Bal\u0131k kesmek i\u00e7in kullan\u0131lan tezgahlar tahta olmamal\u0131!<\/strong><\/p>\n Bal\u0131k sat\u0131lan yerlerden bal\u0131k kesmek ve temizlemek i\u00e7in kullan\u0131lan tezgahlar kesinlikle tahta olmamal\u0131 ve \u00e7apraz bula\u015fmay\u0131 \u00f6nlemek i\u00e7in s\u0131k s\u0131k temizlenmeli, bir ba\u015fka \u00fcr\u00fcnde kullan\u0131lmamal\u0131d\u0131r. Ayr\u0131ca \u00e7al\u0131\u015fanlar\u0131n da genel hijyen kurallar\u0131na uygun \u015fekilde giyinmi\u015f olmal\u0131 \u00f6nemlidir. Evde bal\u0131k haz\u0131rlama a\u015famas\u0131nda ise yine tahta malzeme yerine d\u00fcz, plastik, porselen y\u00fczeyli kesme materyalleri kullan\u0131lmal\u0131 ve kulland\u0131ktan sonra mutlaka s\u0131cak suyla iyice y\u0131kanarak temizlenmeli, bu y\u00fczeyler \u00e7i\u011f t\u00fcketilecek \u00fcr\u00fcnlerle temas ettirilmemelidir.<\/p>\n Pi\u015fmi\u015f bal\u0131k m\u00fcmk\u00fcnse hemen t\u00fcketilmeli<\/strong><\/p>\n Bal\u0131klar \u0131zgara, bu\u011fulama veya f\u0131r\u0131nda sa\u011fl\u0131kl\u0131 pi\u015firilebilir. K\u0131zart\u0131lmas\u0131 durumunda ise ya\u011fs\u0131z bal\u0131klar tercih edilmeli ve ya\u011f\u0131 yakmayacak \u015fekilde k\u0131zart\u0131lmal\u0131d\u0131r. Pi\u015fmi\u015f bal\u0131k m\u00fcmk\u00fcnse hemen t\u00fcketilmelidir. T\u00fcketim \u00f6ncesinde ve sonras\u0131nda uzun s\u00fcre ortam s\u0131cakl\u0131\u011f\u0131nda b\u0131rak\u0131lmamal\u0131d\u0131r.<\/p>\n Hemen t\u00fcketilemeyecek miktarda fazla olan bal\u0131klar pi\u015firilmeden dondurma, tuzlama, konserve ve kurutma y\u00f6ntemleriyle saklanabilir. Bal\u0131klar porsiyonluk miktarlarda dondurularak di\u011fer g\u0131dalardan ayr\u0131 olarak saklanmal\u0131d\u0131r.<\/p>\n Halk aras\u0131nda yayg\u0131n olarak bal\u0131k ve s\u00fct \u00fcr\u00fcn\u00fc (\u00f6zellikle de yo\u011furt) birlikte t\u00fcketilmez yan\u0131lg\u0131s\u0131 vard\u0131r, \u00fcr\u00fcnler taze oldu\u011fu s\u00fcrece birlikte t\u00fcketilmesinde bir sak\u0131nca yoktur. <\/strong><\/p>\n Hijyen kurallar\u0131na uyulmamas\u0131 t\u00fcm et \u00fcr\u00fcnlerinde bakteri olu\u015fumunu artt\u0131r\u0131r ve beraberinde sa\u011fl\u0131k risklerini getirir. Salmonella gibi patojen bakteriler bal\u0131klarda da s\u00f6z konusudur. Dolay\u0131s\u0131yla di\u011fer et \u00fcr\u00fcnlerinde oldu\u011fu gibi bal\u0131\u011f\u0131n iyi pi\u015firilmesi \u00f6nemlidir.<\/p>\n Bal\u0131klarda, do\u011frudan bozulmayla ili\u015fkili olmayan ancak insan sa\u011fl\u0131\u011f\u0131n\u0131 tehdit eden zararl\u0131 toksinler de mevcuttur. Bal\u0131k ve deniz \u00fcr\u00fcnleri hassas ki\u015filerde g\u0131da alerjisine sebep olabilir. Halk aras\u0131nda yayg\u0131n olarak bal\u0131k ve s\u00fct \u00fcr\u00fcn\u00fc (\u00f6zellikle de yo\u011furt) birlikte t\u00fcketilmez yan\u0131lg\u0131s\u0131 vard\u0131r, \u00fcr\u00fcnler taze oldu\u011fu s\u00fcrece birlikte t\u00fcketilmesinde bir sak\u0131nca yoktur.<\/p>\n Dondurulmu\u015f bal\u0131klar dondurucuda 2-3 ay muhafaza edilebilir.<\/strong><\/p>\n Bal\u0131klar\u0131n so\u011futularak saklanmalar\u0131nda oldu\u011fu gibi, dondurulmak muhafazalar\u0131nda da esas prensip fazla bekletilmeden temizlenmeleri ve pe\u015finden so\u011futma ya da dondurma i\u015fleminin yap\u0131lmas\u0131d\u0131r. Dondurma i\u015fleminde benimsenecek prensip zaman\u0131n k\u0131sa olmas\u0131d\u0131r. Ani dondurma k\u00fc\u00e7\u00fck buz kristallerinin olu\u015fmas\u0131 a\u00e7\u0131s\u0131nda \u00f6nem ta\u015f\u0131r. K\u00fc\u00e7\u00fck buz kristallerinin olu\u015fmas\u0131yla gev\u015fek yap\u0131daki bal\u0131k kas\u0131n\u0131n zarar g\u00f6rmesi \u00f6nlenmi\u015f olur.<\/p>\n Dondurulmu\u015f bal\u0131klar so\u011fuk zincir kesintiye u\u011framad\u0131\u011f\u0131 s\u00fcrece lezzet ve kalitesinin muhafazas\u0131 a\u00e7\u0131s\u0131ndan da dondurucuda 2-3 ay saklanabilir. Ancak so\u011fuk zincirin k\u0131r\u0131lmas\u0131 durumunda \u00f6rne\u011fin uzun s\u00fcreli bir elektrik kesintisinde; \u00fcr\u00fcnlerde \u00e7\u00f6z\u00fcnme olaca\u011f\u0131ndan dondurucudaki her bir \u00fcr\u00fcn sular\u0131 birbirine kar\u0131\u015fmayacak \u015fekilde ayr\u0131 kaplara konulmal\u0131 ve hemen pi\u015firilip t\u00fcketilmedir. Hemen pi\u015firilmeyecek \u00fcr\u00fcnler t\u00fcketilmemelidir. K\u0131sa s\u00fcreli kesintilerde ise dondurucunun kapa\u011f\u0131 a\u00e7\u0131lmamak suretiyle \u00fcr\u00fcnler g\u00fcvenli \u015fekilde kalabilir.<\/p>\n Bal\u0131k tezgah \u00fczerinde ya da oda s\u0131cakl\u0131\u011f\u0131nda de\u011fil derin dondurucudan buzdolab\u0131na al\u0131narak \u00e7\u00f6z\u00fcnd\u00fcr\u00fclmedir. \u00c7ok acil durumlarda g\u0131daya uygun po\u015fette olmak suretiyle so\u011fuk su i\u00e7ersinde suyu 30 dakikada bir de\u011fi\u015ftirilerek \u00e7\u00f6z\u00fcnd\u00fcrme ger\u00e7ekle\u015ftirebilir. Ancak bu i\u015flem s\u0131ras\u0131nda suyun s\u0131cakl\u0131\u011f\u0131n\u0131n 10o<\/sup> C den y\u00fcksek olmamas\u0131na dikkat edilmelidir.<\/p>\n","protected":false},"excerpt":{"rendered":" G\u0131da G\u00fcvenli\u011fi Derne\u011fi Ba\u015fkan\u0131 Samim Saner, bal\u0131kta g\u0131da g\u00fcvenli\u011fi nas\u0131l olmal\u0131 \u00f6zetledi: Bal\u0131\u011f\u0131 al\u0131\u015fveri\u015finizin sonunda al\u0131n! Sa\u011fl\u0131kl\u0131 beslenme i\u00e7in vazge\u00e7ilmez olan bal\u0131k, iyi ve kaliteli bir protein kayna\u011f\u0131d\u0131r. Ancak y\u00fcksek proteinli et \u00fcr\u00fcn\u00fc oldu\u011fundan ayn\u0131 zamanda g\u0131da g\u00fcvenli\u011fi a\u00e7\u0131s\u0131ndan ve g\u0131da zehirlenmesi a\u00e7\u0131s\u0131ndan riskli \u00fcr\u00fcn grubundad\u0131r. Bu risk \u00fcretim s\u0131ras\u0131nda olu\u015fabilece\u011fi gibi; sat\u0131nalma, ta\u015f\u0131ma, saklama, […]<\/p>\n","protected":false},"author":2,"featured_media":2962,"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\/2959"}],"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=2959"}],"version-history":[{"count":4,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/posts\/2959\/revisions"}],"predecessor-version":[{"id":3533,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/posts\/2959\/revisions\/3533"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/media\/2962"}],"wp:attachment":[{"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/media?parent=2959"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/categories?post=2959"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/tags?post=2959"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}