Amathiphu Wokuphepha Ukuthenga, Ukugcina, Ukulungiselela Nokupheka
Ama-bacterium aseduze nathi futhi ayakuthanda ukudla esikudlayo njengoba nje senza. Ukuthatha izinyathelo ezimbalwa ezilula phakathi kwesitolo kanye ne-dinner plate kungavimbela izifo ezihlukahlukene zokudla. Ukulandela kukhona amathiphu kanye nemikhuba engcono yokuphatha inyama nezinkukhu.
Ukuthenga nokugcina
Uma uthenga inyama esitolo, qiniseka ukuthi uvakashela umnyango wezilwane ekugcineni. Lokhu kuzonciphisa isikhathi esithile sokuthi inyama ayinakudlulelwa phakathi kokuthenga nokufika ekhaya.
Ama-bacteria akhula futhi akhule ngokushesha emazingeni okushisa aphakathi kuka-40 no-140 degrees Fahrenheit (izinga lokushisa " indawo engozini "), ngakho isikhathi esichitha phakathi kwalezi zishisa kufanele sinciphise.
Gcina inyama nezinkukhu zihlukaniswe nezinye izinto ku-inqola yakho yokudla. Ukupakishwa akuhlali njalo kufakwe uphawu oluqinile futhi ama-juice agcwele ama-bacterium angavuza ngesikhathi sokuthutha. Ukuvimbela inyama nokukhukhulwa kwezinkukhu ekuthinteni ezinye izinto ezinqoleni zakho zokudla, ikakhulukazi umkhiqizo omusha, kunciphisa ukungcola okuphambene nomzimba wokugula.
Inyama yefriji nezinkukhu ngokushesha lapho ifika ekhaya. Kanti futhi, ukunciphisa isikhathi sokudla okudlula endaweni engozini yokushisa kunciphisa kakhulu ingozi yokukhula kwesibindi.
Thawing
Inyama nezinkukhu kufanele zihlale zihlanjululwa emazingeni okushisa okuqandisini (ama-40 degrees noma ngaphansi) futhi zingalokothi zisezingeni lokushisa. Ukuthayaza esiqandisini kungathatha isikhathi eside, kodwa kuqinisekisa ukuthi zonke izingxenye zokudla zihlala endaweni yengozi yokushisa ngesikhathi sokuthunga.
Ukudla inyama nezinkukhu endaweni yokushisa kwamahhala kungavumela indawo (lapho iningi lama-bacteria ehlala khona) ukufudumala masinyane ngenkathi ingaphakathi lihlala liqhwa noma emazingeni okushisa aphephile. Ama-bacteria angase avame ukuphindaphinda ngokushesha lapho inyama ihamba khona futhi ibangele ukutheleleka.
Inyama kanye nezinkukhu zingabuyekezwa ngamanzi abandayo abandayo.
Ama-cold running water will keep the exterior of the meat ngaphakathi kwendawo yokushisa lokushisa ngenkathi ingaphakathi lingena.
I-microwave ingasetshenziselwa ukuncibilikisa inyama nezinkukhu, kodwa le ndlela kufanele isetshenziswe kuphela uma inyama ipheka ngokushesha emva kokudonsa. Ama-microwaves afisa ukushisa ngokungenalutho futhi angenza amabala afudumele aphelele ukukhula kwamagciwane. Uma nje inyama noma izinkukhu ziphekwe ngokushesha emva kwe-microwaving, amabhaktheriya ngeke abe nesikhathi sokwandisa kulezi zindawo ezifudumele.
Ukugeza
Inyama nezinkukhu akufanele zigezwe ngaphambi kokupheka. Ukugeza kukhulisa amathuba okuthi amabhaktheriya azogxila ebusweni be-sink yakho, countertop, noma ezinye izindawo zokupheka bese ubangela ukungcola okuphambene . Noma yikuphi amagciwane aphezulu enyama noma enkukhu ayobulawa ngenkathi yokupheka (uma ephekwe kahle) futhi akudingeki ukuba ahlanzwe. Ukugeza ukudla kubaluleke kakhulu kulezo zinto ezizosetshenziswa eziluhlaza.
Ukushayela
Ukushayela inyama nezinkukhu kufanele kuqhutshwe ngaso sonke isikhathi emazingeni okushisa okubandayo. Ukuvumela inyama nezinkukhu ukuba zihambise ekamelweni lokushisa kunika amabhaktheriya izimo eziphelele zokukhula. Ngisho nama-marinades aqinile kakhulu avumela ukukhula nokwanda kwezinhlobo ezithile zebhaktheriya.
I-marinade esetshenzisiwe noma evezwe inyama eluhlaza akufanele isetshenziselwe inyama emva kokupheka. Uma kudingeka, hlukanisa ingxenye yama-marinade ngaphambi kokwengeza inyama eluhlaza ukuze ugcine ama-bacterium mahhala futhi ephephile ukusebenzisa emva kokupheka.
Ukupheka
Inyama kufanele iphekwe njalo ekushiseni okufanele ukubulala amabhaktheriya ayingozi. I-Ground inyama, efana ne-hamburger, kufanele iphekwe ekushiseni okufanele ngaphakathi nangaphandle. Ukusikeka okuphelele kwenyama kufanele kuphekwe ekushiseni okufanele emkhathini noma kwezinye izindawo ezingase zivezwe kuma-bacterium. Ngokuvamile, uma kungavunywanga, amabhaktheriya akakwazi ukungena ngaphakathi kwezingcingo zomzimba. Bheka okungenani amazinga okushisa angaphakathi okupheka okuphephile ukuze uthole olunye ulwazi.
Ukushisa
Emva kokupheka, inyama nezinkukhu kufanele zifriji ngokushesha ngangokunokwenzeka. Isikhathi esincane esichitha endaweni engozini yokushisa yama-40 kuya ku-140 degrees, ithuba elingaphansi lokutheleleka.
Inyama nezinkukhu akufanele zishiye ukupholisa ekamelweni lokushisa ngaphambi kweqhwa. Iziqandisisi zenziwa ukukhokhela ukwanda kwezinga lokushisa lapho izinto ezifudumele zifakwa kuwo.
Nakuba amabhaktheriya amaningi ebulawa ngenkathi yokupheka, asheshe abuyele emvelweni ngemva kokupheka. Ukupheka okuphekiwe okushiywe ukuma ekamelweni lokushisa kunikeza indawo ephelele yokuzalanisa amabhaktheriya. Ukudla okuphekwe okuphethwe ekamelweni lokushisa kuyingozi kakhulu ekukhuleni kwamabhaktheka kunezihlobo zabo ezimbi. Ukubeka izinto esiqandisini ngokushesha ngangokunokwenzeka emva kokupheka kungenye yezinyathelo ezibaluleke kakhulu zokuphepha kokudla.