Pehea e hana ai i ka ʻepekema ʻiʻo i ka ʻohana

Loaʻa paha i nā meaʻai ʻepekema ʻole nā ​​mea koʻohune ʻino, nā mea ʻino, nā parasite, nā mea make a me nā mea kemika a me nā kino. Ke hoʻohālikelike ʻia me nā huaʻai a me nā lauʻai, ʻoi aku ka nui o kaʻiʻo maka e lawe i nā parasites a me nā bacteria, ʻo ia hoʻi e lawe i nā maʻi zoonotic a me nā parasite No laila, ma waho o ke koho ʻana i ka meaʻai palekana, he mea nui ka hana ʻepekema a me ka mālama ʻana i nā meaʻai.

No laila, ua nīnauele kā mākou mea nūpepa i nā loea kūpono mai Hainan Food Safety Office a noi iā lākou e hāʻawi i ka ʻōlelo aʻoaʻo e pili ana i ka ʻepekema hana a me ka mālama ʻana i ka meaʻai iʻa i ka ʻohana.

I nā ʻohana o kēia au, hoʻohana mau ʻia nā pahu hau e mālama i ka ʻiʻo, akā hiki ke ola nā meaola he nui i ka haʻahaʻa o ka mahana, no laila ʻaʻole lōʻihi ka manawa mālama. ʻO ka maʻamau, hiki ke mālama ʻia ka ʻi holoholona no 10-20 mau lā ma - 1 ℃ - 1 ℃; hiki ke mālama ʻia no kahi manawa lōʻihi ma - 10 ℃ - 18 ℃, ma ka laulā he 1-2 mau mahina. ʻLelo ka poʻe loea i ke koho ʻana i nā huahana iʻa, pono e noʻonoʻo ʻia ka lehulehu o ka ʻohana. Ma kahi o ke kūʻai ʻana i ka ʻiʻo he nui i ka manawa hoʻokahi, ʻo ke ala ʻoi loa ke kūʻai ʻana i ka ʻiʻo e lawa ai ka ʻai o kēlā me kēia lā o ka ʻohana holoʻokoʻa.

Ma hope o ke kūʻai ʻia ʻana o ka meaʻai a hiki ʻole ke ʻai ʻia i hoʻokahi manawa, hiki ke hoʻokaʻawale ʻia ka ʻiʻo hou i mau ʻāpana e like me ka nui o ka ʻai o kēlā me kēia pāʻina o ka ʻohana, hahao iā lākou i loko o nā ʻeke mālama hou, a mālama iā lākou i loko o ka pahu hau. lumi, a lawe i hoʻokahi mahele i ka manawa no ka ʻai. Hiki i kēia ke hōʻalo i ka wehe pinepine ʻana o ka puka o ka pahu hau a me ka hoʻoheheʻe ʻana a me ka paʻa ʻana o ka ʻiʻo, a hoʻemi i ka maka o ka ʻai pala.

ʻO nā ʻiʻo, inā he holoholona holoholona a i ʻole nā ​​huahana aquatic, pono e hana pono. No ka mea ʻo ka hapanui o nā huahana iʻa ma ka mākeke nā huahana o ka mahi ʻana i nā hale hana, ʻaʻole pono mākou e hana i ka ʻiʻo i ʻehiku a ʻewalu paha mākua ma muli o ka makemake i nā mea ʻono a ʻono hoʻi. ʻO kahi laʻana, i ka wā e ʻai ana i ka ipuhao wela, i mea e mau ai ka ʻiʻo a palupalu hoʻi, nui ka poʻe i hoʻokomo i ka pipi a me ka ʻoki i loko o ka ipu e holoi a ʻai, ʻaʻole ia kahi ʻano maikaʻi.

Pono e hoʻomaopopo ʻia ʻo ka ʻiʻo me ka pilau a i ʻole deterioration, ʻaʻole hiki ke wela e ʻai, pono e hoʻolei. Ma muli o ke kūpaʻa ʻana o kekahi mau koʻohune i ke kiʻekiʻe o ka mahana, ʻaʻole hiki i nā toxins i hana ʻia e lākou i ka hoʻomehana ʻia.

Pono e hoʻomehana ʻia nā huahana ʻai pickled no ka hapalua hola ma mua o ka ʻai ʻana. ʻO kēia no ka mea hiki i kekahi mau bacteria, e like me Salmonella, ke ola no nā mahina i kaʻiʻo i loaʻa ka 10-15% paʻakai, a hiki ke make wale ʻia e ka paila ʻana no 30 mau minuke.


Ka manawa Post: Sep-20-2020