Ngaba lude kangakanani ubisi emva komhla wokuphelelwa lixesha?

Umxholo

• Kuthetha ntoni umhla kubisi lwakho
• Kude kube nini ubisi lukhuselekile ukusela emva komhla wokuphelelwa?
• Iindlela zokwenza ubisi lwakho luhlale ixesha elide
• Ungazi njani ukuba ubisi lusakhuselekile ukuba lungaselwa?
• Iziphumo ezinokubakho zokusela ubisi oluphelelwe lixesha
• Umgca wezantsi

NgokweNational Science Foundation (NSF), iipesenti ezingama-78 zabathengi baxela ukulahla ubisi kunye nezinye iimveliso zobisi wakube udlulile umhla welebheli (1).

Nangona kunjalo, umhla wobisi lwakho awubonisi ukuba akusekho khuselekileyo ukusela. Ngapha koko, uninzi lobisi lunokutyiwa kwiintsuku ezininzi ezidlulileyo kumhla oprintwe kwileyibhile.

Eli nqaku lichaza ukuba kuthetha ukuthini umhla wobisi lwakho kunye nokuba lude kangakanani ubisi ukusela emva komhla oprintiweyo.

Kuthetha ntoni umhla kubisi lwakho

Ukudideka ngaphezulu kwelebheli yomhla kwiiakhawunti zokutya phantse i-20% yenkunkuma yokutya kwabathengi eMelika ().

Oku ikakhulu kungenxa yokuba uLawulo lwezoKutya kunye noLawulo lweziyobisi (i-FDA) alulawuli ukubhalwa komhla weemveliso zokutya, ngaphandle kwefomula yosana (, 3).

Amanye amazwe alawula ukuba kwaye ixesha lokuphelelwa lixesha kubisi kufuneka libhalwe njani, kodwa le migaqo iyahluka phakathi kwamazwe (4).

Oku kuthetha ukuba ungabona iintlobo zemihla kwikhatoni yakho yobisi - akukho nanye ebonisa ukhuseleko lokutya (3):

• Eyona ilungileyo ukuba isetyenziswe ngu. Lo mhla ubonakalisa ixesha lokutya ubisi ngomgangatho ophezulu.
• Thengisa nge. Lo mhla unokunceda ukugcina kunye nolawulo lwempahla, njengoko isixelela ukuba uza kuluthengisa nini ubisi ngokuqinisekisa olona mgangatho ubalaseleyo.
• Sebenzisa ngo. Lo mhla ngumhla wokugqibela onokulindela ukuba imveliso ibe kumgangatho ophezulu.

Ke ngoko, umhla oprintiweyo unokukunika umbono wokuba umgangatho uza kuqala ukwehla nini. Nangona kunjalo, oko akuthethi ukuba ubisi lwakho luya kuphelelwa kwaye lungakhuselekanga ukusela kwangoko emva kwalo mhla.

I-FDA ayifuni ukuba abavelisi baprinte umhla wokuphelelwa ngawo kubisi. Endaweni yoko, uya kuhlala ubona umhla "wokusebenzisa" okanye "ukuthengisa", eyindululo malunga nomgangatho, hayi okhuseleko.

Kude kube nini ubisi lukhuselekile ukusela emva komhla wokuphelelwa?

EUnited States, uninzi lobisi oluthengwe kwivenkile yokutya luye lwacolwa (5).

Ukunyanzeliswa kwenkqubo yinkqubo ebandakanya ukufudumeza ubisi ukutshabalalisa iibacteria ezinokuba yingozi, kubandakanya E. coli, IListeria, kunye Salmonella. Ngokwenza oku, ubomi beshelfu yobisi bandiswa ngeeveki ezi-2-3 (, 7).

Nangona kunjalo, i-pasteurization ayinakubulala zonke iintsholongwane, kwaye ezo ziseleyo ziya kuqhubeka nokukhula, ekugqibeleni zibangele ubisi lonakalise ().

Olunye uphononongo lufumanise ukuba iqondo lobushushu kwifriji yakho lichaphazela ixesha elide ubisi lwakho luhlala ludlulileyo kumhla odwelisiweyo. Ngokunciphisa ubushushu befriji ukusuka kwi-43 ° F (6 ° C) ukuya kwi-39 ° F (4 ° C), ubomi beshelfufu bandiswa ngeentsuku ezili-9 ().

Ngelixa kungekho zindululo zibekiweyo, uninzi lophando lubonisa ukuba okoko igcinwe ngokufanelekileyo, ubisi olungavulwanga ngokubanzi luhlala lulungile kwiintsuku ezingama-5-7 ezidlulileyo kumhla wazo odwelisiweyo, ngelixa ubisi oluvuliweyo luhlala ubuncinci iintsuku ezingama-2-3 ezidlulileyo ngalo mhla (3, (9).

Ngaphandle kokuba ubisi luzinzile kwishelufa, akufuneki lishiywe ngaphandle kubushushu begumbi ngaphezulu kweeyure ezi-2, njengoko oku kukonyusa umngcipheko wokugula okubangelwa kukutya (3).

Ngokwahlukileyo, ubisi oluhlaza alukhathalelwanga kwaye lunobomi obufutshane. Ukusela olu hlobo kunokunyusa umngcipheko wokugula okubangelwa kukutya (,).

Okokugqibela, kukho ubisi olungafakwanga kwisikhenkcisi, ekwabizwa ngokuba sishelfu-ezinzileyo okanye ubisi lwe-aseptic, oluveliswa kusetyenziswa unyango olushushu kakhulu (UHT). I-UHT iyafana nokunyanzeliswa kodwa isebenzisa ubushushu obuphezulu, isenza iimveliso zobisi ezingavulwanga zikhuseleke ukugcina kubushushu begumbi ().

Ukungavulwa, ubisi lwe-UHT ngokubanzi lunokuhlala iiveki ezi-2 ukuya kwezi-4 kumhla oprintiweyo ukuba lugcinwe kwindawo epholileyo neyomileyo, ukuya kuthi ga kwiinyanga eziyi-1-2 efrijini. Nangona kunjalo, lwakuba luvuliwe, ubisi lwe-UHT kufuneka lugcinwe kwifriji kwaye lutyiwe kwiintsuku eziyi-7-10 (9).

Ewe kunjalo, ngaphandle komhla odwelisiweyo, kuhlala kubalulekile ukuvavanya ubisi lwakho kuqala kuyo nayiphi na imiqondiso yokonakala, enje ngevumba elimuncu okanye utshintsho kubume.

Iindlela zokwenza ubisi lwakho luhlale ixesha elide

Ubisi lunokulunga kwiintsuku ezininzi emva kokuthengiswa okanye ngomhla ongcono. Nangona kunjalo, usenokuphela ngobisi olonakeleyo ukuba awugcini kwaye uluphathe ngokufanelekileyo.

Nazi iingcebiso ezimbalwa malunga nendlela yokugcina ubisi lwakho lungonakali ngokukhawuleza (13):

• Ngaphandle kokuba izinzile kwishelufa, beka ubisi efrijini ngokukhawuleza emva kokuthenga
• gcina ubushushu befriji yakho phakathi kwama-38 ° F (3 ° C) nama-40 ° F (4 ° C)
• gcina ubisi kwishelufa yangaphakathi kwifriji yakho endaweni yeshelufu esemnyango
• emva kokusetyenziswa, soloko uqinisa ngokuqinileyo kwaye ubuyisele ngokukhawuleza ibhokisi kwifriji

Ngelixa ubisi lunokumiswa ngumkhenkce ukuya kuthi ga kwiinyanga ezintathu, ukuqina kunye nokunyibilika okulandelayo kunokubangela utshintsho olungathandekiyo kumbala nakwimbala. Oko kwathiwa, kuyakhuseleka ukusela (14).

Nokuba sele uvuliwe, uninzi lobisi lukhuselekile ukuba lungaselwa kwiintsuku ezininzi ezidlulileyo ngokusetyenziswa okanye ngokuthengiswa ngumhla. Ukugcinwa ngokufanelekileyo kunye nokuphathwa kunokukunceda ukuba uhlale uhlaziyekile kwaye ukhuselekile ixesha elide. Nangona kunjalo, kuhlala kubalulekile ukukhangela imiqondiso yokonakala ngaphambi kokusela.

Ungazi njani ukuba ubisi lusakhuselekile ukuba lungaselwa?

Njengomhla wobisi lwakho ungasoloko ubonakalisa ukhuseleko, eyona ndlela yokuxela ukuba ubisi lulungile na kukusela kukusebenzisa izivamvo zakho.

Olunye lweempawu zokuqala zokuba ubisi lwakho luphelelwe lixesha lutshintsho lwevumba.

Ubisi olonakeleyo lunephunga elimuncu, nelibangelwa yiasidi ye-lactic eveliswa ziintsholongwane. Eminye imiqondiso yokonakala ibandakanya umbala omthubi kancinci kunye nokuqina okuluhlaza (15).

Iimpawu zokuba ubisi lwakho lonakele kwaye akunakukhuseleka ukusela kubandakanya iphunga elimuncu kunye nokungcamla, ukutshintsha kombala, kunye nokuthungwa okuluhlaza.

Iziphumo ezinokubakho zokusela ubisi oluphelelwe lixesha

Ukusela i-sip okanye ezimbini zobisi olonakeleyo akunakulindeleka ukuba zibange naziphi na iziphumo ezibi.

Nangona kunjalo, ukusebenzisa umndilili okanye isixa esikhulu kunokubangela ityhefu ekutyeni kwaye kukhokelele kwiimpawu ezinje ngokuba isicaphucaphu, ukugabha, iintlungu zesisu, kunye norhudo ().

Ukuba iimpawu ziyaqhubeka okanye ziya zisiba mbi, okanye ukuba uqala ukufumana iimpawu zokuphelelwa ngamanzi emzimbeni, kubalulekile ukuba wenze idinga nomboneleli wakho wezempilo ().

Ngelixa ukusela ubisi olwonakeleyo kungenakulindeleka ukuba kubangele nakuphi na ukwenzakala, ukusela ngokulinganiselweyo ukuya kuthi ga kumanani amakhulu kunokubangela ityhefu ekutyeni kwaye kungakhokelela kwiimpawu ezinje ngokugabha, iintlungu zesisu, kunye norhudo.

Umgca wezantsi

Ngenxa yokudideka ngokubhalwa kwiibhokisi zobisi, abathengi abaninzi balahla ubisi ngaphambi kokuba lubi.

Ngelixa kusoloko kubalulekile ukuhlola ubisi lwakho ngaphambi kokuba ulisele, uninzi lweemilki lukhuselekile ukuba lisele iintsuku ezininzi emva komhla oprintiweyo kwileyibhile. Oko kwathiwa, i-flavour ingaqala ukuhla.

Ukuthintela inkunkuma yokutya, ubisi oludala lunokusetyenziswa kwiipanekuku, kwizinto ezibhakiweyo, okanye kwiisuphu.