{"id":213031,"date":"2025-07-29T17:03:45","date_gmt":"2025-07-29T14:03:45","guid":{"rendered":"https:\/\/www.tgrthaber.com\/mavikadin\/?p=213031"},"modified":"2025-09-19T14:31:14","modified_gmt":"2025-09-19T11:31:14","slug":"yaz-deyip-gecmeyin-bu-hijyen-kuralina-dikkat-etmezseniz-dizanteri-ve-tifo-olabilirsiniz","status":"publish","type":"post","link":"https:\/\/www.tgrthaber.com\/mavikadin\/yaz-deyip-gecmeyin-bu-hijyen-kuralina-dikkat-etmezseniz-dizanteri-ve-tifo-olabilirsiniz\/","title":{"rendered":"Yaz deyip ge\u00e7meyin! Bu hijyen kural\u0131na dikkat etmezseniz dizanteri ve tifo olabilirsiniz"},"content":{"rendered":"

Enfeksiyon Hastal\u0131klar\u0131 ve Klinik Mikrobiyoloji Uzman\u0131 Prof. Dr. Yasemin Ersoy; yaz aylar\u0131n\u0131n gelmesiyle birlikte g\u0131da hijyenine dikkat \u00e7ekerek, “G\u0131da hijyenine dikkat etti\u011fimizde yaz d\u00f6neminde \u00e7ok kar\u015f\u0131la\u015ft\u0131\u011f\u0131m\u0131z ishal, dizanteri, tifo gibi bir\u00e7ok hastal\u0131\u011f\u0131n ve g\u0131da zehirlenmelerinin \u00f6n\u00fcne ge\u00e7ebiliriz” dedi.<\/p>\n

YAZ DEY\u0130P GE\u00c7MEY\u0130N<\/h3>\n

Ac\u0131badem Kayseri Hastanesi Enfeksiyon Hastal\u0131klar\u0131 ve Klinik Mikrobiyoloji Uzman\u0131 Prof. Dr. Yasemin Ersoy; s\u0131cak havalarda g\u0131da hijyeninde dikkat edilmesi gerekenleri s\u0131ralad\u0131. Ersoy; “G\u0131day\u0131 temin, haz\u0131rlama ve saklama a\u015famas\u0131nda g\u0131dalara baz\u0131 mikroorganizmalar\u0131n bula\u015fmas\u0131, \u00e7o\u011falmas\u0131 ya da toksin olu\u015fturmas\u0131yla ortaya \u00e7\u0131kan bir\u00e7ok hastal\u0131k vard\u0131r.<\/p>\n

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D\u00fcnya Sa\u011fl\u0131k \u00d6rg\u00fct\u00fc g\u0131da g\u00fcvenli\u011fi konusunu 5 alt ba\u015fl\u0131kta toparl\u0131yor. G\u0131dalar\u0131n temiz, \u00e7\u00fcr\u00fcmemi\u015f ve do\u011fru depolanan, hammaddesi sa\u011fl\u0131kl\u0131 bir \u015fekilde ele ge\u00e7irilmesi \u00f6nemlidir. Burada el hijyeninin \u00e7ok \u00f6nemi var. D\u00fcnya Sa\u011fl\u0131k \u00d6rg\u00fct\u00fc’n\u00fcn de g\u0131da haz\u0131rlama s\u00fcre\u00e7lerinde ilk ba\u015fta bahsetti\u011fi \u015fey; g\u0131da haz\u0131rlamaya ba\u015flamadan \u00f6nce, g\u0131da haz\u0131rlarken gerektik\u00e7e ellerin yeterli ve do\u011fru bir \u015fekilde y\u0131kanmas\u0131 ve ortam\u0131n temizli\u011fi.<\/p>\n

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Kesme tahtas\u0131, b\u0131\u00e7aklar, yemek haz\u0131rlanan alanlar\u0131n temiz olmas\u0131 gerekmektedir. \u00d6zellikle \u00e7i\u011f et, bal\u0131k ve tavuk gibi g\u0131dalar\u0131n ortak kesme tahtalar\u0131nda kullan\u0131lmamas\u0131, bunlar\u0131n aralarda temizlenmesi ve tercihen de kesme tahtalar\u0131n\u0131n \u00e7i\u011f t\u00fcketilen sebzeler i\u00e7in ayr\u0131ca olmas\u0131 gerekir. Uygun saklama \u015fartlar\u0131n\u0131n olmas\u0131 laz\u0131m. G\u0131dalar pi\u015firildikten sonra hemen t\u00fcketilmeyecekse oda \u0131s\u0131s\u0131na geldikten sonra m\u00fcmk\u00fcnse 2 saat i\u00e7erisinde buzdolab\u0131na kald\u0131r\u0131lmas\u0131 gerekir.<\/p>\n

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\u00c7\u00fcnk\u00fc 5 ile 60 derece aral\u0131\u011f\u0131ndaki s\u0131cakl\u0131k bakterilerin \u00fcremesi ve toksin olu\u015fturmas\u0131 i\u00e7in uygun bir s\u0131cakl\u0131kt\u0131r. Bu aral\u0131kta g\u0131dalar\u0131 bekletmemek laz\u0131m, buzdolab\u0131nda da uzun s\u00fcre beklememesi laz\u0131m, g\u0131dalar\u0131m\u0131z\u0131 t\u00fcketirken koku ve tatta de\u011fi\u015fiklik olmas\u0131 durumunda da bunun t\u00fcketilmemesi gerekti\u011fini belirtmek istiyorum.<\/p>\n

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G\u0131day\u0131 tekrar \u0131s\u0131tmaya kalkt\u0131\u011f\u0131m\u0131zda ise \u00f6zellikle 60 derece s\u0131cakl\u0131\u011fa ula\u015fmas\u0131 ve yeterince \u0131s\u0131t\u0131lmas\u0131 laz\u0131m. Bu arada pi\u015fme dereceleri \u00f6nemli.<\/p>\n

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\u00d6zellikle et, tavuk ve bal\u0131k da bu daha \u00f6nemlidir. 70 derecenin \u00fczerinde bakteriler \u00e7ok h\u0131zl\u0131 \u015fekilde \u00f6l\u00fcrler. Par\u00e7a oldu\u011funda i\u00e7 \u0131s\u0131s\u0131n\u0131n yeterince 70 derecenin \u00fczerine \u00e7\u0131kt\u0131\u011f\u0131ndan emin olmak laz\u0131m. Bu t\u00fcr g\u0131dalar ha\u015flama suyu \u015feklinde ise sular\u0131n\u0131n berrakla\u015ft\u0131\u011f\u0131n\u0131 da g\u00f6rmek laz\u0131m. 70 derecenin \u00fczerinde pi\u015firdi\u011fimizde g\u0131dalar\u0131m\u0131z yeterince pi\u015fmi\u015f olur” ifadelerini kulland\u0131.<\/p>\n

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“G\u0131da hijyenine dikkat etti\u011fimizde yaz d\u00f6neminde en \u00e7ok g\u00f6rece\u011fimiz ishal, dizanteri, tifo gibi bir\u00e7ok hastal\u0131klar\u0131n ve g\u0131da zehirlenmelerinin \u00f6n\u00fcne ge\u00e7memizi sa\u011flayacak” diyen Prof. Dr. Ersoy; “\u00d6zellikle \u00e7i\u011f s\u00fct ve s\u00fct \u00fcr\u00fcnlerinin t\u00fcketilmesiyle hayvan hasta ise bunlar vas\u0131tas\u0131yla insanlara brusella bula\u015f\u0131 meydana gelebilir. Onun i\u00e7in \u00e7i\u011f s\u00fct ve s\u00fct \u00fcr\u00fcn\u00fc t\u00fcketiminden ka\u00e7\u0131nmam\u0131z, gerekirse pi\u015firerek ve past\u00f6rize t\u00fcketmemiz ve \u00e7i\u011f s\u00fctten yap\u0131lm\u0131\u015f peynir t\u00fcketmemiz gerekti\u011finde ise 1,5 ay kadar tad\u0131na bile bakmadan yeterli tuz oran\u0131na sahip tuzlu suda bekletmemiz ve ondan sonra t\u00fcketmeye ba\u015flanmas\u0131 \u00f6nemlidir. G\u0131da hijyenine dikkat etti\u011fimizde yaz d\u00f6neminde en \u00e7ok g\u00f6rece\u011fimiz ishal, dizanteri ve g\u0131da zehirlenmesi gibi hastal\u0131klar\u0131n \u00f6n\u00fcne ge\u00e7memizi sa\u011flayacakt\u0131r” diye konu\u015ftu.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Yaz aylar\u0131nda hastalanmak \u00e7ok nadir kar\u015f\u0131la\u015f\u0131lan bir durum olsa da yine de hastalanman\u0131z m\u00fcmk\u00fcn. E\u011fer g\u0131da hijyenine dikkat etmezseniz ishal, dizanteri, tifo gibi bir\u00e7ok hastal\u0131\u011fa davetiye \u00e7\u0131karabilirsiniz.<\/p>\n","protected":false},"author":5,"featured_media":213044,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"footnotes":""},"categories":[1991],"tags":[6942,173],"class_list":["post-213031","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-saglik","tag-ishal","tag-saglik"],"_links":{"self":[{"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/posts\/213031"}],"collection":[{"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/comments?post=213031"}],"version-history":[{"count":1,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/posts\/213031\/revisions"}],"predecessor-version":[{"id":213045,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/posts\/213031\/revisions\/213045"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/media\/213044"}],"wp:attachment":[{"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/media?parent=213031"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/categories?post=213031"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/tags?post=213031"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}