skeptik.ee Г©lelmiszerbiztonsГЎg How did the plastic ancient food poisoning
In North America, Г©lelmiszerbiztonsГЎg Alaska and Canada around, Eskimos, or Inuit people known to be living, 'human-like people'. The climate is tough out there was wearing, as long as anyone remembers, the food is always scarce and expensive fire material is overwhelming.
One of the methods used by the Inuit people use to overcome these difficulties, has developed hundreds of years ago Tepa process. Г©lelmiszerbiztonsГЎg The fish is caught and the heads and innards removed from other, more easily consumed from meat consumption - as eurooplasedki do. Then dug a hole, lined it with moss, placed the fish heads wrapped Г©lelmiszerbiztonsГЎg in grass and moss covered with sackcloth, and offal. Burlap covered with soil. After about a week, the length of the fermentation process is triggered by enzymes and bacteria in the guts of fish bone made soft, given the characteristic texture of meat is considered a delicacy and cooked. Some masters prefer to use wood instead of moss box or casks, taste-related differences in the precise use of the viscera, selecting the right plants and other little things. Can be prepared in similar ways in other jahisaagiosi otherwise difficult to feed the beaver tail up in hülgeloibadeni. The procedure is efficient, economical and close to nature: first, do not go to football range from the largest gap you have wasted Secondly, there is no need to spend precious Г©lelmiszerbiztonsГЎg dish for preparing firewood.
20 second half of the century, something Г©lelmiszerbiztonsГЎg surprising happened: just 22 years (1966-1988) rose sharply among the Alaskan Inuit (over ten times) botulismimürgistuste number. So far, Alaska has half of the world at the peak frequency of botulism. Why? It's the plastic.
It turns out that someone - who exactly do not remember anyone - spotted in the middle of the last century, when the fish have to dig in the ground wrapped in a plastic bag or plasttoobrisse, it affects the fermentation process: Г©lelmiszerbiztonsГЎg a tasty dish can be prepared up to two times faster. The new method had obvious advantages, the use of plastic spread quickly in the community.
The air-and Г©lelmiszerbiztonsГЎg moisture-tight plastic prevents oxygen access to the food-minded and thus promotes the growth Г©lelmiszerbiztonsГЎg of anaerobic bacteria. However, since the starting material is poor in terms of carbohydrate, there is no process of fermentation is carried out in the classical sense, - in the course of, or no formation of lactic acid, which could inhibit the growth of dangerous bacteria. (Our mail-known pickle characteristic flavor and a long shelf life to be primarily lactic Г©lelmiszerbiztonsГЎg acid.) This means that, wrapped in plastic and buried parts of the hunting harvest, however, is an excellent environment for the bacteria Clostridium botulinum proliferation. While plastics can be made by Tepa quickly finished, but the plastic will significantly increase the risk to life and health eater.
Risk reduction is a simple way to Alaska authorities have issued a recommendation Tepa and other similar dishes preparation: wash your hands before handling food, and the food itself toiduanumad. Preferred methods for the preparation of traditional Tepa. Avoid foods with buried plastic bags, glass or plastic containers. Dried fish may preserve the salt. Botuliinibakterite inhibit the growth of food despite the cold where temperature is preferably below 2 degrees Celsius. Weighing serious about their food before eating it, baking or boiling. Heat destroys botulinum toxin and reduces botulismiriski. Suspect throw uneaten food away.
While some of these remedies - particularly the last two - seem to some Inuit vandlitornilikult impractical, consider these - especially the second - and compliance with increasingly over the past decade has been a slight decrease in the number of botulismijuhtumite. However, it is only half a century ago mürgitustasemeteni a long way to go. Reduces mortality, of course, by the fact that, in addition to prevention Alaska epidemioloogiakeskus now holds all local health centers regularly botulinum Г©lelmiszerbiztonsГЎg toxin antidote stocks.
Sources: Marian Segal: Native Food Preparation Fosters botulism - Alaska Native, dried fish, appeared in the FDA Consumer magazine 1992nd In January and February issue Tundra Medicine Dreams: Eskimo Foods and Botulism, 25 May 2006 Alaska epidemiological system: Botulism in Alaska, 1998th and the 2005th annual Г©lelmiszerbiztonsГЎg reviews of Jody Seitz: Г©lelmiszerbiztonsГЎg Alaska Fish and ulukiameti korilusosakond: Subsistence Salmon Fishing in Nushagak Bay, Southwest Alaska in the 1990s. In December
A practical question: if a piece is bought fresh meat and it's time for a week in the refrigerator, but no more or less airtight freezer Г©lelmiszerbiztonsГЎg bag did not smell stale and somehow special, then he has probably nothing wrong?
A practical question: if a piece is bought fresh meat and it's time for a week in the refrigerator, but no more or less airtight freezer bag did not smell stale and somehow special, then he has probably nothing Г©lelmiszerbiztonsГЎg wrong?
The raw meat is recommended for so long kept below two degrees, not freezer cabinets tend to settle in the range of 2-6 degrees. Bring a difficult perishable food products, mostly good though, but raw meat is not good that the temperature in the region Г©lelmiszerbiztonsГЎg over the day
In North America, Г©lelmiszerbiztonsГЎg Alaska and Canada around, Eskimos, or Inuit people known to be living, 'human-like people'. The climate is tough out there was wearing, as long as anyone remembers, the food is always scarce and expensive fire material is overwhelming.
One of the methods used by the Inuit people use to overcome these difficulties, has developed hundreds of years ago Tepa process. Г©lelmiszerbiztonsГЎg The fish is caught and the heads and innards removed from other, more easily consumed from meat consumption - as eurooplasedki do. Then dug a hole, lined it with moss, placed the fish heads wrapped Г©lelmiszerbiztonsГЎg in grass and moss covered with sackcloth, and offal. Burlap covered with soil. After about a week, the length of the fermentation process is triggered by enzymes and bacteria in the guts of fish bone made soft, given the characteristic texture of meat is considered a delicacy and cooked. Some masters prefer to use wood instead of moss box or casks, taste-related differences in the precise use of the viscera, selecting the right plants and other little things. Can be prepared in similar ways in other jahisaagiosi otherwise difficult to feed the beaver tail up in hülgeloibadeni. The procedure is efficient, economical and close to nature: first, do not go to football range from the largest gap you have wasted Secondly, there is no need to spend precious Г©lelmiszerbiztonsГЎg dish for preparing firewood.
20 second half of the century, something Г©lelmiszerbiztonsГЎg surprising happened: just 22 years (1966-1988) rose sharply among the Alaskan Inuit (over ten times) botulismimürgistuste number. So far, Alaska has half of the world at the peak frequency of botulism. Why? It's the plastic.
It turns out that someone - who exactly do not remember anyone - spotted in the middle of the last century, when the fish have to dig in the ground wrapped in a plastic bag or plasttoobrisse, it affects the fermentation process: Г©lelmiszerbiztonsГЎg a tasty dish can be prepared up to two times faster. The new method had obvious advantages, the use of plastic spread quickly in the community.
The air-and Г©lelmiszerbiztonsГЎg moisture-tight plastic prevents oxygen access to the food-minded and thus promotes the growth Г©lelmiszerbiztonsГЎg of anaerobic bacteria. However, since the starting material is poor in terms of carbohydrate, there is no process of fermentation is carried out in the classical sense, - in the course of, or no formation of lactic acid, which could inhibit the growth of dangerous bacteria. (Our mail-known pickle characteristic flavor and a long shelf life to be primarily lactic Г©lelmiszerbiztonsГЎg acid.) This means that, wrapped in plastic and buried parts of the hunting harvest, however, is an excellent environment for the bacteria Clostridium botulinum proliferation. While plastics can be made by Tepa quickly finished, but the plastic will significantly increase the risk to life and health eater.
Risk reduction is a simple way to Alaska authorities have issued a recommendation Tepa and other similar dishes preparation: wash your hands before handling food, and the food itself toiduanumad. Preferred methods for the preparation of traditional Tepa. Avoid foods with buried plastic bags, glass or plastic containers. Dried fish may preserve the salt. Botuliinibakterite inhibit the growth of food despite the cold where temperature is preferably below 2 degrees Celsius. Weighing serious about their food before eating it, baking or boiling. Heat destroys botulinum toxin and reduces botulismiriski. Suspect throw uneaten food away.
While some of these remedies - particularly the last two - seem to some Inuit vandlitornilikult impractical, consider these - especially the second - and compliance with increasingly over the past decade has been a slight decrease in the number of botulismijuhtumite. However, it is only half a century ago mürgitustasemeteni a long way to go. Reduces mortality, of course, by the fact that, in addition to prevention Alaska epidemioloogiakeskus now holds all local health centers regularly botulinum Г©lelmiszerbiztonsГЎg toxin antidote stocks.
Sources: Marian Segal: Native Food Preparation Fosters botulism - Alaska Native, dried fish, appeared in the FDA Consumer magazine 1992nd In January and February issue Tundra Medicine Dreams: Eskimo Foods and Botulism, 25 May 2006 Alaska epidemiological system: Botulism in Alaska, 1998th and the 2005th annual Г©lelmiszerbiztonsГЎg reviews of Jody Seitz: Г©lelmiszerbiztonsГЎg Alaska Fish and ulukiameti korilusosakond: Subsistence Salmon Fishing in Nushagak Bay, Southwest Alaska in the 1990s. In December
A practical question: if a piece is bought fresh meat and it's time for a week in the refrigerator, but no more or less airtight freezer Г©lelmiszerbiztonsГЎg bag did not smell stale and somehow special, then he has probably nothing wrong?
A practical question: if a piece is bought fresh meat and it's time for a week in the refrigerator, but no more or less airtight freezer bag did not smell stale and somehow special, then he has probably nothing Г©lelmiszerbiztonsГЎg wrong?
The raw meat is recommended for so long kept below two degrees, not freezer cabinets tend to settle in the range of 2-6 degrees. Bring a difficult perishable food products, mostly good though, but raw meat is not good that the temperature in the region Г©lelmiszerbiztonsГЎg over the day
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