G\u0131da G\u00fcvenli\u011fi Derne\u011fi Ba\u015fkan\u0131 Samim Saner, kurban etlerinin uygun ko\u015fullarda saklanmas\u0131 gerekti\u011fini belirterek etin serin yerde hava almas\u0131 sa\u011flanarak kesim s\u0131cakl\u0131\u011f\u0131ndan oda \u0131s\u0131s\u0131na d\u00fc\u015fmesi beklendikten sonra buzdolab\u0131na kald\u0131r\u0131lmas\u0131 gerekti\u011fini bildirdi.<\/p>\n
<\/p>\n
Saner, yapt\u0131\u011f\u0131 a\u00e7\u0131klamada, Kurban Bayram\u0131’nda \u00f6zellikle hastal\u0131k a\u00e7\u0131s\u0131ndan gerekli kontrolleri yap\u0131lmam\u0131\u015f hayvanlar\u0131n sadece eti t\u00fcketenler de\u011fil hayvanla temas eden herkes i\u00e7in risk ta\u015f\u0131d\u0131\u011f\u0131n\u0131 ifade ederek g\u0131da g\u00fcvenli\u011fine dikkat edilmesi gerekti\u011fini anlatt\u0131.<\/p>\n
Kurbanl\u0131k olarak sat\u0131n al\u0131nacak hayvanlar\u0131n, sa\u011fl\u0131kl\u0131 ve besili olmas\u0131n\u0131n yan\u0131 s\u0131ra hayvan pasaportu\/nakil belgesi ile veteriner sa\u011fl\u0131k raporu ve dezenfeksiyon belgesinin bulunmas\u0131 gerekti\u011finin alt\u0131n\u0131 \u00e7izen Saner, hayvanlar\u0131n G\u0131da, Tar\u0131m ve Hayvanc\u0131l\u0131k Bakanl\u0131\u011f\u0131nca belirlenen koruyucu a\u015f\u0131lar\u0131n\u0131n yap\u0131lm\u0131\u015f ve hayvan kimlik sistemine kay\u0131tl\u0131 olanlar aras\u0131ndan se\u00e7ilmesi gerekti\u011fini vurgulad\u0131.<\/p>\n
Hayvanlar\u0131n kesilmesi, y\u00fcz\u00fclmesi, par\u00e7alanmas\u0131, etin nakli, muhafazas\u0131, pi\u015firilmesi ve t\u00fcketime sunulmas\u0131 a\u015famalar\u0131nda hijyen kurallar\u0131n\u0131n ihmal edilmemesi gerekti\u011fini dile getiren Saner, \u00e7evre sa\u011fl\u0131\u011f\u0131 a\u00e7\u0131s\u0131ndan kesimin ard\u0131ndan ortaya \u00e7\u0131kan kan, mide ve ba\u011f\u0131rsak i\u00e7eri\u011finin geli\u015fi g\u00fczel \u015fekilde etrafa at\u0131lmamas\u0131 ve akarsulara d\u00f6k\u00fclmemesi gerekti\u011fini aktard\u0131.<\/p>\n
“Et, buzdolab\u0131nda en fazla 5-6 g\u00fcn dayanabilir”<\/strong><\/p>\n Saner, kurbanl\u0131k etin dayanma s\u00fcresinin de kesim kalitesine ve par\u00e7a b\u00fcy\u00fckl\u00fc\u011f\u00fcne g\u00f6re de\u011fi\u015fti\u011fine i\u015faret ederek \u015fu bilgileri verdi:<\/p>\n “Kurban etleri, serin yerde hava almas\u0131 sa\u011flanarak, kesim s\u0131cakl\u0131\u011f\u0131ndan oda \u0131s\u0131s\u0131na d\u00fc\u015fmesi beklendikten sonra buzdolab\u0131na kald\u0131r\u0131lmal\u0131. Etler, par\u00e7alar halinde g\u0131daya uygun temiz kaplara veya ambalaj malzemesine konulmal\u0131, buzdolab\u0131nda 0 ile 4 derece aras\u0131nda muhafaza edilmeli.”<\/p>\n Hen\u00fcz kesim s\u0131cakl\u0131\u011f\u0131nda olan etlerin, hava alamayacak durumda \u00fcst \u00fcste b\u00fcy\u00fck par\u00e7alar halinde konulmas\u0131 halinde buzdolab\u0131 \u0131s\u0131s\u0131n\u0131n i\u00e7 k\u0131s\u0131mlar\u0131 so\u011futmaya yetmeyece\u011fini belirten Saner, ette hava almayan k\u0131s\u0131mlar\u0131n bozulabilece\u011fini vurgulad\u0131.<\/p>\n Saner, etin buzdolab\u0131nda en fazla 5-6 g\u00fcn dayanabilece\u011fini anlatarak \u015f\u00f6yle devam etti:<\/p>\n “Ancak etler k\u0131yma haline getirilirse bu s\u00fcre 2-3 g\u00fcn ile s\u0131n\u0131rlan\u0131r. Etler, daha uzun s\u00fcre muhafaza edilebilmesi i\u00e7in dondurucuda s\u0131f\u0131r\u0131n alt\u0131nda 18 derecede saklanmal\u0131. Dondurulmu\u015f etlerin saklama s\u00fcresi ise 4-6 aydan fazla olmamal\u0131. Dondurulmu\u015f etler \u00e7\u00f6zd\u00fcr\u00fcld\u00fckten sonra hemen t\u00fcketilmeli ve tekrar dondurulmamal\u0131. \u00c7\u00f6zd\u00fcrme i\u015flemi buzdolab\u0131 ko\u015fullar\u0131nda ger\u00e7ekle\u015ftirilmeli. \u00c7\u00f6zd\u00fcrme i\u015fleminin uzun s\u00fcrmemesi i\u00e7in et par\u00e7alar\u0131 tek seferde t\u00fcketilecek \u015fekilde dondurulmal\u0131. Acil durumlarda so\u011fuk su i\u00e7inde ve suyu s\u0131k s\u0131k de\u011fi\u015ftirerek \u00e7\u00f6z\u00fcnd\u00fcrme i\u015flemi ger\u00e7ekle\u015ftirilmeli ancak bu durumda \u00e7\u00f6zd\u00fcrme i\u015flemi paketten \u00e7\u0131kar\u0131lmadan yap\u0131lmal\u0131. Sakatatlar etler ile ayn\u0131 ortamda bulundurulmamal\u0131. Sakatatlar t\u00fcketilecekse kesim s\u0131ras\u0131nda temiz \u015fekilde \u00e7\u0131kar\u0131lmal\u0131, etler ile ayn\u0131 ortamda muhafaza edilmemeli.”<\/p>\n “Pi\u015firilmi\u015f et, tek seferde t\u00fcketilecek miktarda \u0131s\u0131t\u0131lmal\u0131”<\/strong><\/p>\n Dernek Ba\u015fkan\u0131 Saner, g\u0131da g\u00fcvenli\u011fi a\u00e7\u0131s\u0131ndan etin pi\u015firme \u015feklinin de \u00f6nem ta\u015f\u0131d\u0131\u011f\u0131na dikkati \u00e7ekerek iki saatten uzun s\u00fcre a\u00e7\u0131kta kalan pi\u015fmi\u015f yeme\u011fin sa\u011fl\u0131k riski ta\u015f\u0131d\u0131\u011f\u0131n\u0131 bildirdi.<\/p>\n Etlerin kesinlikle \u00e7i\u011f veya az pi\u015fmi\u015f olarak t\u00fcketilmemesi gerekti\u011fini aktaran Saner, \u00e7ok kuvvetli ate\u015fte pi\u015firmenin de d\u0131\u015f y\u00fczeyde yanmaya neden olabildi\u011fini s\u00f6yledi.<\/p>\n Samim Saner, \u00e7i\u011f et i\u00e7in kullan\u0131lm\u0131\u015f kaplar\u0131n pi\u015fmi\u015f et i\u00e7in kullan\u0131lmamas\u0131 gerekti\u011fini belirterek \u015funlar\u0131 kaydetti:<\/p>\n “\u00c7i\u011f ete dokunduktan ya da paketledikten sonra, ellere bula\u015fma olabilece\u011fi i\u00e7in her seferinde eller y\u0131kanmal\u0131. Birden \u00e7ok \u0131s\u0131tma ve takiben dolaba kald\u0131rma i\u015flemi, yine mikrobiyal bozulmalara yol a\u00e7aca\u011f\u0131ndan pi\u015firilmi\u015f et, tek seferde t\u00fcketilecek miktarda \u0131s\u0131t\u0131lmal\u0131.”<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Kurban etini saklama ko\u015fullar\u0131na dikkat<\/p>\n","protected":false},"author":3,"featured_media":66389,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"footnotes":""},"categories":[6],"tags":[],"coauthors":[],"class_list":["post-66388","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-saglik"],"yoast_head":"\n