BOTULIZMNI OLDINI OLISH: OZIQ-OVQAT XAVFSIZLIGI VA GIGIENA
Keywords:
Kalit so’zlar: • Botulizm • Oziq-ovqat xavfsizligi • Clostridium botulinum • Botulinum toksini • Gigiena • Oziq-ovqat saqlash • Sanitariya talablariga rioya qilish • Konserva tayyorlash • Oziq-ovqatni pishirish • Oziq-ovqat xavfi • Bakteriyalar • Oziq-ovqat infektsiyasi • Uyda konserva • Oziq-ovqatni yuvish • Oziq-ovqatni isitish • Sovutgich saqlash • Xavfsiz oziq-ovqat • Botulizm kasalligi • Oziq-ovqat gigienasi • Mahsulotni tekshirishAbstract
Annotatsiya: Ushbu maqola botulizm kasalligini oldini olishga qaratilgan oziq-ovqat xavfsizligi va gigienasi tamoyillarini tushuntiradi. Botulizm – bu Clostridium botulinum bakteriyasining toksini orqali tarqaladigan xavfli kasallik bo‘lib, asosan noto‘g‘ri saqlangan yoki tayyorlangan oziq-ovqat mahsulotlari orqali yuqushadi. Maqolada oziq-ovqatni to‘g‘ri saqlash, tayyorlash va saqlashdagi gigiena qoidalarining ahamiyati ko‘rsatilgan. Oziq-ovqat xavfsizligi va sanitariya talablariga rioya qilish orqali botulizm va boshqa yuqumli kasalliklarning oldini olish mumkinligi ta’kidlanadi. Shuningdek, uy sharoitida konserva tayyorlashda ehtiyotkorlik, oziq-ovqatni to‘g‘ri isitish va saqlash jarayonlari haqida muhim tavsiyalar berilgan. Maqola, oziq-ovqat xavfsizligini ta’minlashda yondashuvlarni kengaytirish va botulizmning oldini olish uchun amaliy yo‘riqnomalarni taqdim etadi.
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