Ukudla okungekho isitoreji esingalungile kusheshe kusetshenziswe. Isizathu esiyinhloko sokuqothulwa kwemikhiqizo kuwumthelela kuwo wezinyunyana ezincane. Ama-bacterium kanye nesikhunta ezincane zikhona kakhulu emvelweni. Ukuthola ukudla, kubangela izinqubo zokugcoba nokubunjwa, kubangele ukuqoqwa kwezidakamizwa emikhiqizo. Ngaphandle kwama-microorganisms, isitoreji sesikhathi eside sokudla ekhaya sivinjelwe nokungahambisani nombuso wokushisa nomswakama. Kulesi simo, imikhiqizo ingabe idle ngokuphawulekayo, noma ithole umswakama obuningi.
Indlela yokwandisa impilo yeshalofu yemikhiqizo.
Ukugcina isikhathi eside kokudla ekhaya kungenziwa kuqinisekiswe kuqala, kuyilapho kunciphisa umthelela wamagciwane ezincane. Isibonelo, lapho ukugaya ukudla kusemabhange avaliwe, lapho yonke imishanguzo ifa khona lapho kusetshenzwa ukushisa. Ngakho-ke, ukushona kwelanga okulungiselelwe kahle kungagcinwa iminyaka eminingana.
Kodwa kungakanani ukugcina imikhiqizo ngaphandle kokumisa? Kulokhu, futhi, kubalulekile ukulwa namabhaktheriya. Indlela evamile kakhulu yokulawula izidakamizwa ezibangelwa ukudliwa kokudla kusekelwe ekushiseni okuphansi noma okuphezulu. Emakhazeni, ukukhula kwama-bacterium kuyavinjelwa, kanti uma kufuthelwa, ama-microbes abulawe.
Ekhaya, isiqandisini sisetshenziselwa isitoreji emazingeni okushisa aphansi. Ukushisa okuphezulu kusetshenziselwa ukwelashwa okushisa kwemikhiqizo - ukupheka, ukucheka, ukubhaka, njll.
Kumele futhi kukhunjulwe ukuthi imikhiqizo ehlukene idinga imibuso yokuswakama ehlukile yokugcina.
Iseluleko esiwusizo ekugcinweni kwesikhathi eside kokudla ekhaya.
Okokuqala, imikhiqizo kufanele ifakwe esiqandisini ngendlela yokuthi ukujikelezwa kwemimoya ebandayo kuqinisekiswe.
Ukuvimbela ukomiswa kwezinhlanzi noma inyama, zifakwa esitsheni futhi zihlanganiswe ngendwangu yesigazi ehlanzekile. Ngaphambi kokugcina inyama eluhlaza nenhlanzi angeke ihlanzwe ngamanzi, kungenjalo iyophuthuma ngokushesha. Ngaphezu kwalokho, akufanele bavunyelwe ukuxhumana neminye imikhiqizo esetshenziselwa ngaphandle kokwelashwa kokushisa (isobho, ushizi, njll). Imfucumfucu noma izinhlanzi ezinamaqanda zingaba ne-bacterial spores amaningi, okuzobe isabhubhisa lapho iphekwe. Kodwa imikhiqizo ehlangene nabo ngenxa yamagciwane azoba khona azophuthuma ngokushesha.
I-cheese ingcono kakhulu igcinwe esikhwameni seplastiki, esizoyivimbela ekumeni.
Amafutha esitoreji eside kufanele ahlanganiswe ngesikhumba futhi afakwe iphepha elimnyama.
Ama-anyanisi aluhlaza, i-dill, i-ulethisi ingagcinwa cishe cishe ngesonto uma isomisiwe futhi ifakwe esiqandisini esikhwameni se-polyethylene.
Kodwa-ke, uma uzama ukuqinisekisa ukugcina isikhathi eside kokudla ekhaya, kufanele kukhunjulwe ukuthi ngisho nalapho igcinwe esiqandisini, ukunambitheka kanye nokudla okunomsoco kwemikhiqizo kuyonakele nakanjani.