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OUNJE oloro

nipa Wole

Ayewo OHUN O jẹ: OUNJE oloro
Ohun ti o jẹ Food oloro?
Food oloro ni kan gbogbo igba fun ilera isoro dide lati njẹ ti doti ounje. Food le wa ni ti doti nipa kokoro arun, virus, ayika majele, tabi majele bayi laarin awọn ounje ara, bi awọn poisons ni diẹ ninu awọn olu tabi awọn eja. Ti o ba ti a eniyan je ounje ti o ti a ti doti nipa awọn wọnyi germs (tun npe ni microbes tabi pathogens) nwọn bẹrẹ lati pin ati isodipupo ninu awọn ti ngbe ounjẹ eto yori si aisan. Ọpọlọpọ igba ti ounje ti oloro ni o wa lati wọpọ kokoro arun bi Staphylococcus, salmonella, Botulism tabi E. coli.

What are the causes of food poisoning?
 inadequate Itutu ati Cold Holding. Die e sii ju idaji ninu gbogbo ounje poisonings wa nitori fifi onjẹ jade ni yara otutu fun diẹ ẹ sii ju 2 – 4 wakati.
 Nmura ounje ju jina niwaju ti sìn. Food pese 12 tabi diẹ ẹ sii wakati ṣaaju ki o to sìn mu ki awọn ewu ti otutu abuse.
 dara ti ara ẹni o tenilorun ati arun eniyan. Dara ọwọ fifọ isesi ati ounje handlers ṣiṣẹ nigba ti aisan ti wa ni latifi 1 jade kuro ninu gbogbo 4 ounje poisonings.

Other causes includes:
 inadequate reheating. Ajẹkù ti ounje gbọdọ wa ni waye loke 60oC titi yoo wa. bibẹkọ ti, ti won le di gíga ti doti.
 inadequate gbona gbero. Jinna onjẹ ko waye loke 57oC titi ti yoo le di gíga ti doti.
 doti aise onjẹ & eroja. Sìn aise shellfish tabi aise wara ti o ti wa doti, tabi lilo ti doti aise eyin ni sauces ati awọn dressings, ti igba yori si ibesile ti ounje kakiri arun. O jẹ nigbagbogbo ailewu lati lo pasteurized awọn ọja.

What are the Symptoms of food poisoning?
 Ríru ati ìgbagbogbo,
 inu niiṣe, Iba ati chills
 Ìgbẹgbuuru (le jẹ itajesile), ailera (Le jẹ pataki ati ki o ja si atẹgun arrest, bi ninu ọran ti botulism ati orififo. Botulism jẹ gidigidi kan pataki fọọmu ti ounje ti oloro ti o le jẹ buburu.

How long does it take for food poisoning to manifest?
Awọn àpẹẹrẹ lati wọpọ orisi ti ounje ti oloro gbogbo bẹrẹ laarin 2 to 6 wakati ti njẹ ounje lodidi. Wipe akoko ni o le wa to gun (ani nọmba kan ti ọjọ) tabi kikuru, da lori awọn toxin tabi oni-lodidi fun ounje ti oloro. Salmonella fun apẹẹrẹ, ndagba ninu awọn Ifun lẹhin ti awọn onje ti a ti digested. O gba kan diẹ wakati fun awọn Ìyọnu lati ofo sinu Ifun, ki a eniyan n ni aisan maa nipa 4 – 6 wakati lẹhin ti njẹ. Botulism lori awọn miiran ọwọ, ko ni han titi 18 – 36 wakati lẹhin ti njẹ, ma ani 4 to 8 ọjọ nigbamii.

How can food poisoning be prevented?
Food oloro ti wa ni fere šee igbọkanle dena nipa didaṣe ti o dara imototo ati ti o dara ounje mu imuposi. Awọn wọnyi ni:
 Jeki gbona onjẹ gbona ati ki o tutu onjẹ tutu
 Cook eran to awọn niyanju ti abẹnu otutu,
 refrigerate leftovers kiakia; ma ṣe jẹ ki ounje duro ni yara otutu. Reheat ajẹkù ti onjẹ daradara ki o to jẹun.
 Wẹ unrẹrẹ ati ẹfọ daradara ki o to njẹ wọn.
 Ra pasteurized ifunwara awọn ọja ati eso juices.
 jabọ kuro tobi tabi ńjò agolo tabi eyikeyi ounje ti run spoiled.

Furthermore, other prevention are:

 Wẹ ọwọ daradara ṣaaju ki o si nigba ounje igbaradi ati lẹhin lilo awọn baluwe
 sanitize ounje igbaradi roboto deede
 Mase fi jinna eran tabi eja pada pẹlẹpẹlẹ kanna awo tabi eiyan ti o waye ni aise eran, ayafi ti eiyan ti a ti daradara wẹ.
 nikan jẹ onjẹ ti wa ni daradara jinna. Ti o ba ge sinu adie ati awọn ti o wulẹ Pink ati aise inu, ko jẹ ti o.
 Wo ni ohun ti o ba njẹ ki o si olfato ti o, ju. Mould (eyi ti le je alawọ ewe, Pink, funfun, tabi brown) jẹ tun igba kan ami ti ounje ti spoiled.
 Itutu ati ki o tutu ibi ipamọ. Onjẹ ti o nilo refrigeration gbọdọ wa ni tutu to 5oC ni yarayara bi o ti ṣee, ati ki o waye ni ti otutu titi ti setan lati sin.
 Transportation. Ti o ba ti ounje nilo lati wa ni gbigbe lati ọkan ipo si miiran, pa o daradara iloro ki o si pese deedee otutu idari.

Lati yago fun ounje ti oloro, awon eniyan nilo lati mura, Cook, mu ati ki o itaja onjẹ daradara!

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